Nepetella (Clinopodium nepeta)!<\/p>\n
Called 'nipitedda' or 'nipitella'; aromatic herb similar to mint.<\/p>\n
Want to know more? Here are some interesting facts:
\nEdible leaves; used in Tuscan cooking and for aromatic oils. Versatile nepetella cream Ingredients: 1 bunch of fresh Nepetella 80 g roasted hazelnuts 1 teaspoon lemon peel 1 clove of garlic 1 tablespoon grated pecorino (or parmesan) cheese to taste Extra virgin olive oil to taste Salt and pepper Preparation: Wash and dry the Nepetella, separate the leaves from the stems. Chop together oil, leaves, garlic, lemon zest and hazelnuts. Add pecorino cheese and blend again. Adjust salt and pepper to taste. Refrigerate for at least 30 minutes. Use: on pasta, bruschetta, vegetables. The best time to harvest nepetella is during flowering, which runs from June to October . For maximum aroma and properties, the best months are June and July, when the essential oils are most concentrated. Both leaves and flowering tops are harvested and can be used fresh or dried. Harvest and storage period Months: June to October. Balsamic time: June and July are best due to the high content of essential oils. Harvested parts: Leaves and flowering tops. Storage: Nepetella can be dried by tying the branches in bundles and hanging them in a cool, dry and ventilated place, protected from light. Other harvest times The plant can also be used in spring and autumn, but harvesting at the height of summer flowering is recommended for a more intense flavour.<\/p>\n
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