Huacatay is a culinary herb native to Peru. Its taste and odor is like a mixture of basil, tarragon, mint and lime. Huacatay plays an important role, especially in the southern Peruvian cuisine.
It is used as a condiment in stews, soups and Peruvian ajis and as an ingredient in herb marinades for meats. Huacatay is also added to the famous Pachamanca. Its paste is used to make the popular Peruvian potato dish called ocopa.
Traditionally a flavorful tea is made from Huacatay leaves which are assumed to help with colds, respiratory inflammations and stomach problems.