Last year I was lucky enough to find Nepatella at a local nursery. I had been trying to grow it from seed with little luck. The year before that I had found and planted another one, but the flavor didn't seem minty enough, so I only keep that plant for its foliage. This cultivar is minty enough with a very different flavor that is prized in Italy for culinary use. It is most often paired with artichokes and I plan on combining them this year for the first time. This plant was cut back hard this winter and its progress so far is very satisfactory.
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