Calamint is a plant that’s native to Italy (Tuscany and Umbria in particular, where it grows wild), and it's cultivated in the Mediterranean, Europe, and some parts of the Americas. The leaves, stems, and flowers are oregano- and mint-scented, with hints of sage and savory.
The fresh leaves are usually cooked, the dried leaves are used in teas, while the small flowers with a mellower flavor are often used in salads or as a garnish. During medieval times, calamint was used for medicinal purposes. Nowadays, it’s mostly used with shrimp, braised artichokes, omelets, white bean soups, lamb roasts, wild mushrooms, and risottos.