Latin Name: Mentha Piperita
Plant Family: Lamiaceae
Other Names: Brandy Mint, English Mint, Lammint, Menthe Poivrée, Englische Minze, Menthe Anglaise, Máta Peprná, Menta peperina, Hortelã-pimenta & Hierbabuena.
Description: Peppermint is an herbaceous perennial native to Europe, Asia and North America; it grows to a height of between 30-90cm. The leaves are opposite, lanceolate with serrated edges, dark green in colour with reddish veins and reddish square stems. The flowers are pale mauve to lilac purple, 6–8 mm in length and form vertical whorls of blunt spikes.
Brief History: The history of peppermint dates back to at least 1,000 BC when the ancient Egyptians used it as part of their funerary process. The Romans and Greeks used it as a digestive; Culpeper recommended its use ‘for complaints of the stomach, such as wind, vomiting etc, for which there are few remedies of greater efficacy’ but it wasn’t until the early-18th century that peppermint was used by Western herbalists; it was first included in the London Pharmacopeia in 1721.
SUGGESTED USEMint leaves can make a wonderful addition to pot-pourri and sachets to deter moths and ants. Infusions of the leaf can be made into a rinse for oily hair, a facial tonic, or added to a stimulating bath. The leaf can be used to make a refreshing tea; it is used in the cosmetics industry to make soaps, foot care products, toothpastes and in the food industry as flavouring. Jellies, cordials and liqueurs can be made from the leaves.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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