Huacatay, also known as Peruvian black mint or Tagetes minuta, is a herb native to the Andes region of Peru. With its distinctive aroma and robust flavor, huacatay plays a vital role in Peruvian cuisine, adding depth and character to various dishes. Cultivating huacatay can be a rewarding endeavor, offering enthusiasts the opportunity to savor the authentic taste of Peruvian gastronomy. In this article, we'll explore the cultivation process of huacatay, its culinary significance, and the steps to successfully grow this unique herb.