Interestingly, the first time I really noticed the herb was while living and studying in Ecuador.
I remember fondly those simple Ecuadorian meals.
Locro (a potato based soup), white rice and patacones (basically, tostones or fried plantains), and the simple salad of lettuce, tomato and lime juice.
But most of all I miss the ceviche de camarones.
And Pilsner. I always giggled at the name of the only beer around.