Bona Furtuna Nepitella (Tuscan Mint)
An herb that grows wild across Italy and rarely grown by farmers, nepitella (also known as calamint) recalls the aromatic freshness of mint with a touch of basil and oregano. It’s been incredibly popular in Tuscany for adding to food and drinks for centuries—particularly in soups and pasta sauces and dishes with meaty, earthy mushrooms. This one, though, is cultivated in small amounts in sun-dappled Sicily by a master botanist using traditional practices. The gently dried leaves have a bold, minty taste with very noticeable earthy herbal undertones: oregano, thyme, lavender basil and licorice. Compared to standard dried mint, it’s stronger and more earthy and herbal. Where mint can be sweet, this is savory. Where mint is bracing, this is earthy.