These leaves which at first glance appear very similar to marijuana plants could possibly be the “next big thing” to be used by chefs. Also known as Huacatay, Black Mint & Stinking Roger* Peruvian Marigold Leaves are widely used in South American dishes in countries such as Ecuador, Peru & Bolivia.
With a powerful aroma these plants mix a zesty grapefruit and vibrant peppermint flavour. The distinct flavour of these leaves works in deserts or with fish or chicken dishes.
These plants are growing locally and the season should run until the end of September/October.
Tweet*(Wong , J, 2012, James Wong’s Home Grown Revolution, 2012, Orion Books).
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