Peppermint
Mentha
x piperita
Peppermint
is, obviously, a member of the Mint family, the Labiatae. It was
originally a hybrid cross (hence the ‘x’ in the Latin
name), but now is pretty established as its own species, producing
true seed. It spreads like wildfire from roots and runners, however,
and will take over unless contained! This is especially true in
a moist situation. It does prefer a little compost, some richness
in the soil, which gives it loads of deep-green glossy leaves which
we harvest just before flowering, usually in July or early, early
August.
Elemental associations: Fire
Phytochemistry: Essential oil, tannins, bitter
Actions: Carminative, anodyne, anti-spasmodic, diaphoretic, stimulant
Specific systems: Digestive, respiratory, nervous
This is an incredible herb with a variety of uses, and an excellent
taste as well. It is a great addition to bitter herbal tea blends,
rounding out the flavor and making them much more palatable. Given
how well it grows, everyone should have some!
After meals, a little Peppermint instantly relieves the pressure
and bloating of overindulgence. It also helps prevent and relieve
gassiness. Try a warm tea of this herb instead of coffee.
Muscle cramps and pain from muscular tension can also benefit greatly
from this herb, both internally and externally. As a compress, it
can help with tension or with the spasmodic coughs that often accompany
flus; couple this with its diaphoretic internal action, and you
have another great remedy for wintertime respiratory infections.
When the mind is a bit sluggish, Peppermint can give us a boost.
It is a safe, non-habit-forming stimulant which, when added to its
additional benefits, makes it a great morning drink (especially
on hot days when a little sweating can really cool you down).
Indications: Gas and pressure after meals, intestinal disturbances,
tension headache, fevers
Contraindications: Heartburn
Preparation/Dosage: This is one herb I’ve found is always
best to dry. It just seems to concentrate the essential oils. After
a few days of drying, promptly store in an airtight container. The
infusion, hot or cold, can be made with 2-3 TBS in a quart of water.
Steep the hot infusion only for a few minutes, well-covered. The
tincture of the dry leaves is made with 40% alcohol, 1:5 to 1:10.
Take ½ teaspoon as needed.
