(Calamintha nepeta) Growing wild throughout much of central and southern Italy, Mentuccia has a low mounding habit similar to oregano with brilliant green, slightly fuzzy leaves. Starting as a distinct mound, it continues growing well into fall, becoming quite large and lush! The flavor is often described as a cross between oregano or marjoram and pure mint, with unique herbal and savory undertones beneath the more forward menthol notes.
Popular in Tuscany, it is often used with dishes featuring mushrooms or fatty meats. In southern Italy, it is sometimes brewed for tea as a digestive, or used to flavor cheeses. In Rome, it is used for Carciofi alla Romana: artichoke stuffed with bread crumbs, garlic, mentuccia, and olive oil and braised in white wine. The plant likes well-drained soil and sunshine but generally needs little and is unfussy. A short-lived perennial, it will claim its spot in the garden by reseeding, but not in a quest-to-world-domination type way. Its delicate pink blooms are very popular with the pollinator crowd, and at its peak last year on the farm, it was a who’s who of bees, butterflies, and beneficials! A lovely addition to any kitchen herb garden. Hardy to zone 5.
Perennial. UO

Packet: 100 seeds

[split]

Growing Info

SOWING:

Sow indoors 12 weeks before your last frost.

Transplant out early Spring or late Fall.

Note: Will self-seed. Plant them where you'd like them to stay!

PLANTING DEPTH:

Barely cover

SPACING:

12" in rows 12" apart.

EMERGENCE:

10-15 days @ soil temp 60-85F

LIGHT:

Full sun to part shade

FERTILITY:

Average. Prefers well-drained, and evenly moist soil.

ADDITIONAL NOTES:

Use fresh or dried for tea to bring calm and digestion.

So many culinary uses!

Very hardy. Plant where you'd like to keep it.

Mentuccia Romana