Peppermint Leaves Cut

Botanical Name: Mentha piperita 

 Common Name:

• English:  Peppermint
• Also, known as: Eqama, Nana, Nana Al-Fulfuli, Nanha, Nana, Sahe Bara, Ananookh, Ananux, Poduna, Miata, Miata Percavaja, Pudina, Bent-Liorzh, Bent, Menta Pebrera, Pak Hom Ho, Bohk Hoh, Wuh Jiu Bohk Hoh, Heung Faa Cho, Abson, Ashinsthoi, Asinstoi, Hasin, Koganos, Pasinstoi, Paprena Metvica, Máta, Máta Peprná, Mentol, Pebermynte, Fefurument, Putna, Pepermunt, Mento, Pipromento, Nanah, Puneh, Piparminttu,  Menthe Anglaise, Menthe Poivrée, Sentebon, Mionnt, Menta, Podina, Mitai, Pfefferminze, Minze, Edelminze, Englische Minze, Phudino, Farfesu, Minti, Podina, Pudina; Pepermint, Piparmint, Menta, Fodormenta, Borsos Menta, Borsmenta, Piparminta, Daun Pudina, Daun Poko, Bijanngut, Janggot, Milseán Miontais, Miontas, Mismín, Menta Pepe, Menta Peperina, Menta Piperita, Hakka, Seiyō-Hakka, Seiyo-Hakka, Minto, Pepaminto; Oranda-Hakka, Midori-Hakka, Merugu, Pudina, Pudina, Vilayiti Pudina, Chi Poho, Chi Ankam-Derm, Heobu, Hobu, Mintu, Pepeo-Mintu, Pepo-Mintu; Supieo-Mintu, Daun Pudina, Pohok, Pokok Kepari, Karppoora-Thulasi, Puthina,  Batrash, Gaa, Chinzhüünij Gaa, Pudina, Babari, Peppermynte, Podina, Mięta Pieprzowa, Hortelã-Pimenta, Myata Perechnaya, Menta, Pitoma Nana, Nana, Metvica, Hierbabuena, Menta, Piperita, Pereminde, Pepparmynta, Miriyala Dravakamu, Oka Chettu, Bai Saranai, Peppeo-Mint, Saranae, Saranae Yipun, Saranae Farang, Myata Pertseva, Myata Kholodna, Myyata Hladka, Pakhnyachka, Fufurmint, Lana, Amentha, American Mint, Balm Mint, Brandy Mint, Cabra-Caa, Curled Mint, Doun Menta Piperita, Hierbabuena, Hortela Pimenta, Katzenkraut, Lamb Mint, La Menta, Lamint, Menta Piemonte, Mentea Peperina, Mentha Pepe, Menthe, Menthe Anglaise, Menthe Poivrée, Moto Yuyo, Nána, Ni Naa, Ni’na El Fulfully,  Epermin, Pepper Mint, Peppermint, Pfefferminze, Pfefferminzblätter, Piperita, Pudeena, Pum Hub,

Habitat: Europe and Asia

Origin: Bulgaria

Harvested: Wild or cultivated

Parts Used: Leaves                                                              

General Information:

Mentha piperita, is an herbaceous rhizomatous perennial plant growing to 30-100 cm in height, with smooth stems, square in cross section which is most commonly grown as a culinary or medicinal herb. Peppermint is a hybrid from water mint; Mentha aquatic and spearmint; Mentha spicate. The rhizomes are wide-spreading, fleshy, and bare fibrous roots. Stems square erect or ascending, branched, the upper portion always quadrangular. The leaves are opposite, petiolate, ovate-oblong to oblong-lanceolate, serrate, pointed from 4-10 cm long and 2-4 cm broad, dark green with reddish veins, and with an acute apex and coarsely toothed margins. The leaves and stems are usually slightly fuzzy. The peppermint leaves have a characteristic, sweetish, strong odor and an aromatic, warm, pungent taste, with a cooling aftertaste. The flowers are purple, occur in thick, terminal, 7-10 mm long, with a four-lobed corolla about 5 mm diameter; they are produced in whorls around the stem, forming thick, blunt spikes. Each flower shows a tubular calyx with five sharp, hairy teeth, a purplish, irregular, four cleft corollas, four short stamens, a four-celled ovary. Being a hybrid, it is usually sterile, producing no seeds. It is the oldest and most popular flavor of mint-flavored confectionery and is often used in tea and for flavoring ice cream, potpourris confectionery, chewing gum, and toothpaste. Peppermint can also be found in some shampoos, soaps and skin care products. Peppermint is probably the most important commercial aromatic herb in the world today from the standpoint of the size of the area cultivated for oil distillation.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.