Nepitella is a herb I came across last year. The best way I’ve used it so far was in a tomato and mushroom pasta sauce. It brings a layer of freshness and flavour without using heaps of other ingredients. I find it is very strong in flavour.
DESCRIPTION
Nepitella is a herb that has a minty and pepper like flavour. It’s often used in Sicily, Tuscany and Sardinia.
COMPLIMENTARY INGREDIENTS
Some of the more common ingredients nepitella goes with include; mushrooms, artichokes, capsicum, tomatoes, zucchini, beef, Parmesan, lemon, mozzarella, chicken and lamb.
As for herbs and spices; oregano, basil, thyme, coriander and marjoram are just a couple of good examples of complimentary flavours to nepitella.
WHAT TO USE INSTEAD OF NEPITELLA
Mint is one of my favourite substitutes for nepitella. Oregano and basil are also good options as well.
WHAT TYPES OF FOOD IT’S IN
It is often used with meats, soups and in stews. In dishes from Tuscany, nepitella is commonly sautéed with mushrooms, tomatoes and zucchini. It’s also used in tomato based sauces.
STORING NEPITELLA
Nepitella doesn’t have a high moisture content, so air drying is just fine. Firstly you need to remove any bits that are damaged or discoloured, then make multiple bundles with 5 sprigs in each. Hold these together with a lacky band. Hang them upside down in a warm, dark room with good airflow. When the leaves become dry and brittle, they are ready. You can then store them in an air tight jar.
Savy’s Kitchen 
One thought on “NEPITELLA”