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Peppermint leaf cut & sifted

Peppermint leaf cut & sifted

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Peppermint 

leaf cut & sifted

Mentha piperita

A  perennial hybrid, with a menthol or distinct peppermint aroma The stems, coming from connected underground roots, are erect, square and branching, tinged with reddish-purple. The opposite, dark green, ovate to lanceolate, serrated leaves are smooth with few hairs. Flowers are pale violet in loose, interrupted terminal spikes. It is mostly cultivated. Found wild in moist cool, damp streams in lower altitudes, except California. It has many culinary uses. Used as a anodyne, carminative, refrigerant, & tonic. Steep 2-3 teaspoons of the leaves in 1 cup water. Take 1 1/2-2 cups a day. After 12 days wait a week before resuming. Repels mice and rats.

 

Latin Name(s): Mentha piperita.

Also known as: Brady mint, balm mint, curled mint, lamb mint.

Plant Part(s) Used: Leaf.

Applications / Preparations: Can be put into capsules, teas, oils, seasonings, toothpaste, dental creams, mouthwash, cough candies, chewing gum, baked goods or infused as an herbal extract. For cosmetic use can be put in bath blends, soaps, shampoos & other topical formulations.

Storage: Store in a sealed container in a cool, dry place.

what else you should know

Peppermint is a hybrid member of the deadnettle or mint family that originated in Europe, from which it escaped cultivation and established itself throughout most of the world. The plant is so successful in its spread that it is considered invasive in Australia, New Zealand and in the United States, particularly in the Great Lakes region.

This herb is highly versatile in the kitchen and home. The leaf is used to make teas, tisanes, infusions and tinctures. Infused in oil or tinctured in alcohol, peppermint leaf lends fragrance and a mentholated quality to skin care products. Peppermint also yields a natural green dye.


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