When people look for a Roman Mint plant, they are typically referring to Nepitella (Clinopodium nepeta, formerly Calamintha nepeta), also affectionately known in Italy as Mentuccia Romana.

While it belongs to the same botanical family as culinary mint (Lamiaceae), it is technically a lesser calamint rather than a true Mentha species. It grows wild throughout the rocky Mediterranean hillsides and serves as the definitive herb of Roman cuisine

Authentic Roman Culinary Identity

If you have ever ordered traditional food in Rome, you have tasted this herb. Its distinct, woody-mint flavour profile is essential to two cornerstone Italian preparations:

• Carciofi alla Romana (Roman-Style Artichokes): The absolute classic application. Whole artichokes are stuffed with a mixture of minced garlic, wild Roman mint, olive oil, and black pepper, then braised upside down.

• Wild Mushrooms (Funghi Trifolati): Sautéed wild mushrooms finished with garlic and fresh nepitella perfectly balances the heavy, earthy undertone of the fungi.

• Summer Tomato Sauces: Romans often swap traditional sweet basil for mentuccia in summer seafood stews or simple rustic tomato sauces.