Spearmint Leaves Cut

Botanical Name: Mentha spicata

 Common Name:

• English:  Garden Mint, Mentha Spicata, Mackerel Mint, Our Lady’s Mint, Green Mint, Spire Mint, Sage of Bethlehem, Fish Mint, Bowles’ mint
• Ayurvedic: Pudinaa, Podinaka, Puutihaa, Rochini.
• Unani: Nanaa, Pudinaa Kohi.

• Also, known as: Menthe de Notre Dame, Erba Santa Maria, Frauen Munze, Lamb Mint, Kruisement naana, Kruizemunt, Menthe verte, Menthe douce, Grüne Minze, Krauseminze, , menta verde, Menta ricciuta, Supea minto, Hortelã-comun, Menta romana, Grön mynta, Krusmynta, Húng dũi

Habitat: Mediterranean region

Origin: Egypt

Harvested: Cultivated

Parts Used: Aerial portions mainly leaves,                                                           

General Information:

This common garden mint is not a native of these islands, though growing freely in every garden, but is originally a native of the Mediterranean region, and was introduced into Britain by the Romans, being largely cultivated not only by them but also by the other Mediterranean nations. It was in great request by the Romans, and Pliny according to Gerard says of it: ‘The smell of Mint does stir up the minde and the taste to a greedy desire of meate.’ Ovid represents the hospitable Baucis and Philemon scouring their board with green mint before laying upon it the food intended for their divine guests. The Ancients believed that mint would prevent the coagulation of milk and its acid fermentation.

Spearmint leaves are broad, hairless and bright green, with toothed margins and prominent veins giving a wrinkled appearance. The leaves emit a strong spearmint smell even when lightly touched. Spearmint has been used for centuries by Egyptian, Greek, and Roman physicians. The Romans wore mint wreaths in their hair during banquets and decorated their tables with the twigs. Spearmint is milder than Peppermint and is characterized by an invigorating fragrance that is uplifting and calming.

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.