Daily Excerpt from Diary of a Tuscan Chef!

In today's excerpt from Diary of a Tuscan Chef, Cesare describes an herb that is frequently utilized in cooking in Italy. But when he came to America and was not able to find this herb, he created a seasoning that works in very much the same way as the herb, and can be used in a multitude of dishes.

There's hardly a mushroom, artichoke, or zucchini dish in Tuscany and Liguria that doesn't contain nepitella, but unfortunately, you can't find that herb in any other region in the world. I've tried to reproduce the flavor here by mixing one-third fresh oregano, one-third fresh parsley, one-sixth fresh tarragon, and one-sixth fresh mint. I use it to flavor mushrooms, artichokes, and fish dishes.