Tagetes
Tagetes, or Huacatay is an Andean herb with strong aromatic flavor. The leaves have a distinct fresh and lemony taste, you can smell the herb from meters distance. Originally the plant is from South America, where tagetes are traditionally used for herbal teas, salsas, oils and tobacco. There, the herb is also called ‘black mint’ or ‘Huacatay’. Almost every part of the plant can be used. The whole stem can be used for oils and the leaves and flowers as garnish.
History and Fun Facts
Tagetes leaves have a rich history and culinary significance. Native to Mexico and Central America, these leaves have been used for centuries in traditional medicine and cuisine. In pre-Columbian cultures, Tagetes leaves were valued for their potential health benefits, including their use in remedies for digestive issues and respiratory ailments. Sometimes the leaves are used as a substitute for tarragon in recipes, particularly in salsas and marinades, due to their similar flavor profile. The leaves are rich in essential oils and have been used in herbal teas, believed to promote relaxation and overall well-being.
Culinary Uses
Tagetes offers a fresh, lemony flavor with subtle mint and anise notes, making it a versatile herb in both savory and sweet dishes. Its vibrant leaves can be used to garnish salads, seafood, or appetizers, adding an aromatic and citrusy twist. It pairs well with fish, poultry, or vegetables, and is a key ingredient in traditional South American sauces like Huacatay sauce. Tagetes also complements desserts, especially fruit-based dishes, and can be infused into oils, syrups, and teas, providing a refreshing, fragrant touch to any meal or drink.
Restaurants like to use our Tagetes in various ways. In the dish, Restaurant Fris combined preparations of mackerel with granny smith apple, fermented red beets, jalapeño, and a vinaigrette with yuzu, topped with our Tagetes and other microgreens and flowers.
Tagetes Attributes
- Aromatic herb with a strong and distinctive flavor.
- Lemony flavor with notes of mint and anise.
- Great garnish for all types of dishes, from starter to dessert.
- Pairs well with fresh flavors, fish or poultry.
- Tender leaves with bright green color.
