Also know as “Peruvian black mint”, a herb we grown in then restaurant.
This herb is central to much Andean cooking and is the Peruvian cousin of the marigold. With very aromatic leaves, usually blend into a paste to then be used as a sauce.
At the restaurant we have used this beautiful and aromatic herb in both savoury and sweet dishes as it is very versatile.
It pairs great with our sauces when using dishes with pork and potato also with strawberries if used in dessert.