Nepitella

네피텔라

Photo of Nepitella
ⓒ

Photo: Johann Georg Sturm (Painter: Jacob Sturm) · Public domain · Original file (Wikimedia Commons)

In Tuscany, Italy, this herb is said to be a must when sautéing mushrooms. It tastes like mint, oregano and basil combined in one leaf. It grows wild in Italian fields.

Flavor and aroma

Fun facts

In the kitchen

Cooking

  • Add it to rich meats such as pork, lamb and beef, to tomato and potato dishes, and to Tuscan bread soup.

Mushrooms

  • Add it to Tuscan sautéed mushrooms (funghi trifolati), mushroom soup and mushroom pasta (pappardelle).

Artichokes

  • Add it to Roman and Sicilian braised artichokes.

Pasta

  • In Sicily it's used to season pasta.

Goes well with

MushroomsArtichokeGarlicOlive oilLemonLambPorkTomato

Tips

  • For sautéed mushrooms, add it after turning off the heat to keep the aroma.

Season

We're still checking the season. We'll add it once we find a source.

Details

Korean name
네피텔라
English names
nepitella, lesser calamint
Scientific name
Clinopodium nepeta
Former scientific names
Calamintha nepeta
Family
Lamiaceae
Genus
Clinopodium
Other names and notes
Italian: nepitella, mentuccia

Name mix-ups

It's easily confused with a catmint with a similar name, nepetella (Nepeta nepetella, English name lesser cat-mint). The nepitella used in Italian cooking is Clinopodium nepeta. Also, in Rome nepitella is called mentuccia, but elsewhere in Italy mentuccia often means pennyroyal (Mentha pulegium). Check the scientific name when you buy it.

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References for this herb

Name and classification

Photo

Johann Georg Sturm (Painter: Jacob Sturm) · Public domain · Original file (Wikimedia Commons)