Huacatay Tagetes minuta, known also as wakatay in some Quecha language communities or as “menta negra” is a spontaneous annual herb originally from the area that includes Bolivia and Peru where it grows wild. Its common name comes from the Quecha language, while the specific name “minuta” refers to the small dimension flowers that characterise the plant. The leaves are mainly used in Peruvian cuisine, sometimes the stalk is added, to prepare sauces, flavor meat and vegetable stews as well as to marinate fish or meat. One of the most important recipes is ocopa, a salsa that is used to dress boiled potatoes; or pachamanca, a dish with meat and tubers that is steeped together with the spice and then cooked underground. This type of cooking also fulfills an important ritual and gift function for the land. The flavor profile is similar to a blend of basil, spearmint, and citrus but there are notes of tarragon in it as well. Huacatay requires sand or clay soils rich in organic material and constant sun exposure. The plant can reach 3-6 feet in height and has lanceolate, serrated leaves. It is harvested by hand being careful to cut the plant around 4 inches from the base, to allow for regrowth. Has very beneficial medicinal properties. Huacatay leaves can be found in local markets in the Andes area in the summer, it is very difficult to find them outside of this area.