Huacatay, also known as Peruvian black mint, is a unique and aromatic herb that holds a special place in Peruvian cuisine. With its distinctive flavor profile, a blend of mint and citrus with a hint of spice, huacatay has become an essential ingredient in various traditional dishes. Cultivating this herb requires careful attention to its specific needs and growing conditions. In this article, we will explore the intricacies of huacatay cultivation, from planting to harvesting, and highlight the cultural significance of this herb in Peruvian gastronomy.