Calamint is also known as lesser Calamint. This aromatic perennial plant originates from the Mediterranean region and parts of Southern and Central Europe. Calamint to the mint family (Lamiaceae), just like mint, oregano, sage, lavender, thyme, rosemary, lemon balm, catnip, hedge nettle, dead-nettle, and savory. The Dutch name “bergsteentijm” refers to the plant’s natural growth on rocky, dry, lime-rich mountain soils and to its thyme-like fragrance. This plant blooms with small light blue flowers. Calamint has a fresh and spicy flavor reminiscent of mint, thyme, and oregano. The leaves and young shoots are used in tea, sauces, vegetable dishes, with legumes, and in Mediterranean cuisine. The edible flowers can be used as a garnish in various dishes. The flavor of Calamint is quite strong, so it is recommended to use this herb sparingly.
This plant grows best in sunny, dry, lime-rich, and well-drained soil. It is widely used in rock gardens, borders, herb gardens, natural gardens, and insect-friendly gardens. Calamint can also be grown successfully in pots. It combines well with lavender, salvia, oregano, catnip, geraniums, and ornamental grasses. Calamint is highly attractive to bees, bumblebees, butterflies, and other beneficial insects. It flowers from June to October. Non evergreen. Hardy perennial. Height: 30 - 60 cm. Width: 40 - 60 cm.
Stratification: 14 - 28 days
Indoor sowing: March - April
Outdoor sowing: mid-May - July
Germination: 14 - 21 days
Germination temp.: 18 - 22 °C
Sowing depth: shallow - ½ cm
Planting distance: 30 - 40 cm
Plant position: full sun
Harvesting period leaves and young shoots: May - August
Harvesting period flowers:July - September
Flowering period: July - October
Stratification is not really necessary, but it can help speed up germination. Mix the seeds with lightly moist seed compost or vermiculite. Place this mixture in a sealed bag or container. Put it in the refrigerator at a temperature of 2 - 5 °C. Leave it for 14 - 28 days and regularly check whether the mixture is still slightly moist. Afterwards, allow it to gradually return to room temperature. It is also possible to sow the seeds outdoors in late autumn (from October) or early spring (from March), allowing natural stratification to occur.
Indoor sowing can be done from March through April. Sow in trays filled with well-moistened, airy seed compost. Sow sparingly and superficially because mountain savory thyme is a light germinator. Cover the seeds with a very thin layer of sieved soil. Gently press the seeds down. Keep the temperature as stable as possible and especially avoid temperature drops during the night. Maintain a germination temperature between 18 - 22 °C. Keep the seed compost slightly moist. Cover the trays with a lid to retain moisture.
Remove the lid as soon as the seeds germinate. Transfer the seedlings into separate pots once they have 2 pairs of true leaves. Harden off the young plants by placing them outside during the day for 10 - 14 days from early May onwards, allowing them to adapt to outdoor temperatures. From mid-May, once there is no longer any risk of night frost, plant them outdoors in a sunny spot with lime-rich and well-drained soil. Keep a spacing of 30 - 40 cm.
Outdoor sowing can be done from mid-May until July. Sow in a sunny location with lime-rich and well-drained soil. Sow superficially and cover the seeds with a very thin layer of seed compost. Keep the soil well-moistened and weed-free. Maintain a spacing of 30 - 40 cm. Plant approximately 10 plants per m². The leaves and young shoots can be harvested from May onwards. Harvest the flowers during full bloom from July onwards. The leaves and flowers can also be dried. To do this, hang the branches in a well-ventilated place outdoors, out of direct sunlight. Dried mountain savory thyme can be stored this way for 6 -12 months. Store the thoroughly dried herb in a cool, dark place in an airtight glass jar.
