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2 reviews

Calamintha nepeta

Savory Mediterranean herb used in Italian cuisine, also known as calamint, relatively unknown here in the United States. Unusual but inviting flavor, like a mix of mint, basil, oregano, thyme and licorice; traditionally used to flavor meats, soups, stews along with mushroom, tomato, potato dishes. Great border or container plant with 12” mounds of oregano-like leaves. Lavender pink tubular flower spikes arrive later in the summer, lasting well into fall; attractive both in an herb and flower garden. 

50 seeds



Perennial , zone 5-10 

Germination:7-14 days

Seed Planting Depth: 1/8"

Starting Indoors/Outdoors:  Start indoors 4-6 weeks before last frost. Provide 70-75 degree soil temperatures. Transplant 12-15" apart. Sow outdoors in spring after last frost. Sow a few seeds every 4-6 ", thin to 12-15" apart. 

Light Needs:  Sun

Soil Needs:Average to rich, well drained

Uses:  Medicinal, culinary, attracts bees and beneficals

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  • tomato sauce
  • meatballs
  • sauce- sprinkle
  • pizza
  • scratch
  • meat toppings
  • recipes others
  • aerogarden
  • herb
  • mint
United States United States
I recommend this product

Love this hardy little herb, it gets used in any tomato based sauce- sprinkle on top of baked meatballs in a tomato sauce.

United States United States
I recommend this product
Something different

I have this growing in my aerogarden in the kitchen. It is a beautiful plant when it starts to flower. It is a fairly good producer. I would like to hear what recipes others are using it in. I make pizza from scratch and the mint doesn't go well with the spicy meat toppings I use.