Peppermint — Mentha piperita L.
Peppermint has been a long-time favorite botanical of mine to both grow in the backyard in containers but also to keep in the dried form in my kitchen because it is so versatile. When my daughter was younger, she would love to go outside and pick on the leaves and eat them while playing out on the patio. When you brush up against peppermint plants in the garden it gives a wonderful minty aroma that is rather enjoyable, especially in the evenings!
Fun Fact: Piperita translates to “With a pepperlike taste”.
The peppermint (Mentha piperita L.) plant consists of elliptic leaves that are similar to a narrow oval and are found to be broader in the middle and then more narrow towards both of the two ends. The distal apex is tapered to a point with serrated edges. You can clearly see the net-veined leaf venation on both sides of the leaves.
Peppermint leaves are commonly used all over the world in the preparation of teas, candies, and flavorings. Peppermint leaf and peppermint oil are actually officially listed in the U.S. National Formulary and the United States is the world’s leading producer of peppermint oil, providing more than 4,000 metric tons of oil annually.
Pharmacological actions of peppermint include being an antispasmodic, carminative, cholagogue, antibacterial, and is a mucolytic. This makes it a great herb for needing to relax smooth muscle tissues, relieve colonic spasms during colonoscopy and barium enema, and relieve inflammation of the oral mucosa. Peppermint has also been commonly used to help aid indigestion, flatulence, and spastic complaints of the gastrointestinal tract.
Contraindications for using the herb of peppermint (Mentha piperita L.) are included for individuals who suffer from gallstones, esophageal reflux, and possibly for individuals taking gastrointestinal-stimulant drugs (e.g., cisapride) to treat heartburn and GERD. Peppermint leaf is found to be generally safe when used orally and appropriately for short term use. There is limited research information in the scientific and traditional literature regarding the safety of peppermint leaf herb used during pregnancy and lactation. Safety is inconclusive, please work with a qualified professional.
Peppermint Infusion Recipe
- Pour 1 cup of boiling spring water over 1 tablespoon of dried peppermint herb. Let this steep for 5–10 minutes while covered. Use this infusion up to 5 times per day for an upset stomach.
References
The American Botanical Council The ABC Clinical Guide to Herbs — Mark Blumenthal
British Herbal Compendium Volume 1 — BHMA
Latin for Gardeners — Lorraine Harrison
Plant Identification Terminology An Illustrated Glossary — James G. Harris & Melinda Woolf Harris
American Herbal Products Association’s Botanical Safety Handbook 2nd Edition — AHPA
