Also known as calaminta, this herb grows wild in Italy, especially in Tuscany and Umbria. A “sleeper” herb, it is gaining popularity here in the states. Its flavor can best be described as a cross between mint and oregano. It is particularly complementary to beef and lamb. Try it added off the heat to a mushroom and vegetable saute, and Nepitella will become a kitchen staple. Add it judiciously though, it can easily overpower a dish.
If you know someone with a plant, just ask for a cutting. It is so easy to propagate. Snip a bit off, place it in some potting soil or directly in the ground, and before you know it, the Nepitella will have taken root. Easy. Nepitella seeds are available online from Valley Seed Company.
The plant grows equally well in the ground or pots, in sun and partial shade. At twelve to fifteen inches in height and with a somewhat compact habit, Nepitella makes a particularly good choice for a border. It is also surprisingly disease and pest resistant. Try this one. Before you know it, fellow cooks and gardeners will be knocking at your door asking for a cutting.
Addendum:
In the course of further reading about Nepitella, I have discovered this gem goes by other names along with alternate spellings. In the interest of academic integrity, here goes: Nipitella, Lesser Calamint, Calamintha nepeta. And thank you to Elizabeth Minchilli of Elizabeth Minchilli in Rome who has added that in Rome, this herb is known as mentuccia.
Click on the links for recipes with Nepitella:
Funghi e Zucchini Trifolati – Mushrooms and Zucchini with Nepitella and Italian Parsley
Zuppa di Funghi – Mushrrom Soup
Fresh Mushroom Herb Salad with Agrumanto Lemon & Herbs Extra Virgin Olive Oil
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I have no affiliation with any product, manufacturer, or site mentioned in this article.
