Himalayan Huacatay (Peruvian Black Mint)

Tagetes minuta

Approximately 50 seeds per packet

Packed for 2025

Himalayan Huacatay (Tagetes minuta), also known as Peruvian Black Mint or wild marigold, is an aromatic herb native to South America. It's widely used in Andean cuisine, especially in Peru and Bolivia, for its unique flavor that combines elements of mint, basil, anise, and citrus. It is also valued for its medicinal properties and its use as a natural pest repellent.

Huacatay thrives in temperate grasslands and was historically utilized by civilizations as a medicinal and culinary herb. Over time, Huacatay spread through natural occurrences and human intervention, expanding the species into the jungle and coastal regions of South America. The Spanish introduced the species worldwide sometime after the 16th century, as they carried seeds of the plant to Africa, North America, Australia, Asia, and Europe. 

We produced these seeds in collaboration with the Seed Farm at Princeton University and our friends at Experimental Farm Network, whose co-founder Nate Kleinman (also an Ujamaa founding member) got the original stock seeds from an elder California seedsman who said this strain comes from the Himalayas. Huacatay is known to have naturalized long ago in many parts of the world, including the Himalayas, so we have no reason to doubt the story, but we have no details beyond "Himalayan." We'll keep looking though! And we're not sure how different this strain is to commonly circulating ones that came here directly from Peru, but we'll try to do a side-by-side trial one of these years.

Characteristics: It can grow up to 4-6 feet (1.2-1.8 meters) tall. Finely divided, glossy green leaves with a distinct aromatic scent when crushed. Produces small, yellowish flowers, although the leaves are more valued for culinary and medicinal use. Its scent is strong and often deters pests. The flavor is unique, blending mint, licorice, and citrus tones.

Growing Conditions: Huacatay is hardy and relatively easy to grow if you provide the right conditions. Thrives in warm, sunny environments. It is also frost-sensitive; best grown as an annual in cooler climates or perennial in frost-free areas. This variety prefers well-draining, fertile soil with a slightly acidic to neutral pH (6.0-7.0). Add organic matter like compost or aged manure to enrich the soil.

Planting: Start seeds indoors 6-8 weeks before the last frost, or sow directly outdoors after the last frost. Seeds germinate within 7-14 days at temperatures of 65-75°F (18-24°C). Plant seedlings 12-18 inches (30-45 cm) apart to allow room for growth. Prefers full sun is ideal, though it can tolerate partial shade.

Watering & Maintenance:  Moderate water needs; keep the soil consistently moist but not waterlogged. Once established, it’s somewhat drought-tolerant. Minimal maintenance is needed. Pinch back growing tips to encourage bushier growth. Remove flowers if focusing on leaf production. The strong scent of Huacatay deters many garden pests, making it an excellent companion plant. Use as a natural pesticide by fermenting its leaves to make a spray.

Harvesting: Harvest leaves throughout the growing season as needed. The young, tender leaves have the best flavor. The leaves can be dried or frozen for storage.

Uses: Huacatay is essential in traditional Peruvian dishes like ocopa sauce or as a seasoning in stews and marinades. It is also known for antimicrobial and digestive properties, as well as suppresses weeds and repels nematodes in the soil.

With these growing tips, Huacatay can be a vibrant addition to your garden, offering both practical benefits and unique culinary uses.