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Nepitella is the Italian name for Calamintha nepeta, a sometimes minty, sometimes pungent herb native to the southern Mediterranean, used in Tuscany to flavor pork, mushroom, and artichoke dishes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Nepitella is the Italian name for Calamintha nepeta, a sometimes minty, sometimes pungent herb native to the southern Mediterranean, used in Tuscany to flavor pork, mushroom, and artichoke dishes.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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The Wild Basil (_Calamintha clinopodium_) or Basil thyme, or
Herbal Simples Approved for Modern Uses of Cure William Thomas Fernie
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Next come the Labiatae: Marrubium vulgare, or common white horehound; Ballota fetida, or stinking horehound; Calamintha nepeta, or lesser calamint; Salvia aethiopis, or woolly sage.
Bramble-Bees and Others Jean-Henri Fabre 1869
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I'm also enjoying Calamintha nepeta subsp. nepeta.
May Dreams Gardens 2010
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