Huacatay, also known as Peruvian black mint or Tagetes minuta, holds a special place in the heart of Peruvian cuisine. This herb, with its distinct aroma and flavor, is a key ingredient in many traditional dishes. The cultivation of huacatay is not just a practice; it's a celebration of Peru's rich culinary heritage. In this article, we delve into the world of huacatay farming, exploring its origins, cultivation techniques, and its indispensable role in Peruvian gastronomy.