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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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calamint a name used of various species of herb in the genus Calamintha (or, possibly, close relations in other genera). C. sylvatica (formerly officinalis) is cited by Morton (1976), alongside summer and winter savory, as having been used in Roman kitchens for its strong aroma and pleasantly pungent flavour, reminiscent of mint. It is sometimes, reputedly, called by names such as ‘mint savory’.

Modern Italian authorities record only very occasional culinary uses and point to a frequent confusion with another herb which is a kind of marjoram and bears Italian common names such as nepitella.