Herb & Spice Companion

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HERB & SPICE COMPANION

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NEPITELLA

Calamintha nepeta

Other common name: lesser

calamint

Flavors: pungent, minty, peppery,

slightly bitter

A signature herb of Tuscany, Sicily, and Sardinia, nepitella grows in the wild in south-

ern Italy, bearing a minty fragrance, shiny oregano-like leaves, and tall spears of laven-

der or white blooms. It’s a favorite among hummingbirds, butterflies, and bees, and

an easy charmer in the garden.

Also called basil thyme, mountain

balm, and mentuccia in Italian, nepitella

is often described as a cross between

mint and oregano, flavoring regional

dishes involving mushrooms, artichokes,

roasts, grilled meats, and shellfish. It’s a

robust herb, so use sparingly at first until

you know how much you like.

In the Garden

Nepitella is a small, perennial shrub in the mint family that, like its cousin, can spread

fairly aggressively. Fortunately, it grows successfully in containers, which can help

keep size under control.

Size: 1 to 3 feet tall and 2 feet wide (or more)

Container: At least 12 inches in diameter

Light: Full sun or partial shade

Soil: Moist, well drained

Plant: Seeds, cuttings, or divisions

Water: Occasionally, only when soil feels dry to the touch

Harvest: Snip leaves just before the plants flower for optimal flavor, or as needed.

HEALTH BENEFITS

Nepitella can be prepared as a tea to

aid in digestion, calm the nerves, and

help clear congestion. It’s also used to

treat fever, insomnia, and symptoms

of menstruation.

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