NEPITELLA SEEDS

Calamintha nepeta

An herb common to Tuscan and Sicilian cuisine. Contemporary selections of this species are sometimes sold as an ornamental ‘Catmint' in American nurseries. And though it is indeed an attractive and tidy plant, growing to just over 1' and spreading politely in dry sunny soils, the culinary value of the wild species is sadly overlooked in the Americas.

Traditionally used to flavor dishes involving mushrooms, artichokes, zucchini and eggplant, this herb may be especially appreciated in vegetarian kitchens. Fresh leaves may be tossed into hot oil to flavor, or chopped fine like parsley and used to finish a dish. Flavor is unique and difficult to describe, but possesses qualities of both mint and marjoram. It is a wonderful addition to cold bean or pasta salad as well as soft herbed cheeses. The fragrant edible flowers make a fine garnish.

Easy from seed. Start indoors 6-8 weeks before transplanting in spring or autumn. Press seeds into moist soil, barely covering with additional soil or fine vermiculite, mist; kept warm (70F) and moist in bright light, seeds should germinate within two weeks. Germination can sometimes be erratic, so be patient. Prick out seedlings to grow on in individual containers or cells in bright light with good air circulation. Seedlings are very susceptible to damping off. Avoid overwatering.

Nepitella prefers full sun and well-drained soil and is hardy to at least zone 5. Will spread politely and self-sow where it is happy. Attracts all manner of pollinating insects and butterflies. Perfect for softening informal paths. Fragrance wafts when crushed or brushed against. Truly lovely, if somewhat aesthetically inconspicuous.

Packet contains at least 100 seeds.