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chocolate mint

chocolate mint

(see Mint for benefits) Mint that tastes like chocolate. I love this stuff.

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The mint family has over 7,000 species! And they are all edible. They become pretty easy to recognize after a while. Square stems, tiny hairs on stem, vertically stacked crunched flower bundles usually light purple, white or pink on top of stem or in several clusters along the vertical stem, usually where leaves are. Used for colds, flu, fever, indigestion, gas, headache, diarrhea, colic, sore throats, stomach aches. Whole plant is edible. Mint has strong oils. It is advisable not to take while pregnant. Important- make sure the plant looks and smells like mint. Some plants look like mint but don’t smell like it, or smell like mint but don’t look like mint- stay away! MINT Downy Woodmint (Blephilia ciliata) Soft fur on underside of leaves. Whitish blue purple flowers. Tea used for indigestion, colic, coughs, colds, chills and fevers. Make warm poultice with leaves for sinus headache. Chewing fresh leaves kills bacteria in the mouth and is good for teeth and gums.



a genus of perennial herbaceous plants of the family Labiatae (mint). The central stem, which measures 50–100 cm tall, has leafy lateral shoots that terminate in verticillate pinkish violet inflorescences. Most of the flowers are sterile; the plants reproduce vegetatively. The plants grow in temperate climates and require moist soil; they respond well to organic and inorganic fertilizers.

There is a large variety of wild species. Peppermint (Mentha piperita) and M. crispa are cultivated in Europe and in the USA; corn mint, or Japanese field mint (M. arvensis), is cultivated in Europe, China, India, and Brazil. There are other cultivated species. In the USSR, peppermint is the principal species under cultivation (varieties Priluki 6, Krasnodar 2, and others). Its principal regions of cultivation are the Northern Caucasus, the Moldavian SSR, the Byelorussian SSR, and the forest-steppe region of the Ukrainian SSR.

The leaves and flowers contain an essential oil (1.5–3.5 percent dry weight). Mint oil primarily consists of menthol: the menthol content in peppermint is 40–65 percent, and in corn mint 75–90 percent. In medicine an infusion of mint leaves is used internally against nausea and as a cholagogue. Mint oil, mint infusions, or mint drops are made from the leaves and aboveground parts of the plant. Ten to 15 mint drops are prescribed to treat nausea and vomiting; the drops are also used for improving the flavor of some medicines. Mint oil is used in the perfume and cosmetics industry as a fragrance. Mint preparations are ingredients of tooth powder, toothpaste, and mouthwash. The oil and the leaves are used as spices in the food industry.

Peppermint is planted on fertile lowlands with standing groundwater. It is cultivated in crop rotation, after grains and legumes. During plowing, organic and inorganic fertilizers are applied. Peppermint rhizomes are planted in early spring in furrows 8–10 cm deep and are covered with a moist layer of soil. In the Northern Caucasus and in Moldavia, peppermint is planted mainly in the autumn. The distance between furrows is 45–60 cm. Peppermint is harvested when it is first in full bloom by cutting the aboveground green mass. Under favorable weather conditions, a second crop is harvested in the autumn. The essential oil is extracted from the dried or fresh herb by steam distillation in factories. The yield of air-dried herb from 1 hectare is 18–25 centners; the content of essential oil in the dried herb is 0.8–1.0 percent.

Peppermint is damaged by such pests as spider mites and mint aphids and by such diseases as rust and wildfire (appropriate measures are taken to combat these diseases).


References in periodicals archive ?
Pipe the icing onto the cooled cupcakes and decorate with the mint leaves and fresh raspberries.
This will save your fingers from the acid, and will also give you a tool to protect the mint leaves one they've been added to the build glass.
Sprinkle with icing sugar and add some mint leaves to finish.
Ingredients:A few springs of fresh mint leaves (20gm); 3-4 ginger slices - 10gm; 3 fresh lime wedges; 200ml Cranberry juice
Add the mint leaves right before the beans are fully cooked.
SIMPLE SYRUP 8 FRESH MINT LEAVES In a Boston shaker, muddle 8 fresh mint leaves with the simple syrup to release the mint aromas.
Add the mint leaves and the vinegar and mix again and season to taste.
Serves 4-6) * 1 garlic clove * 2tsp sea salt * 10 mint leaves * 500g (1lb 2oz) very young broad beans, podded weight * 100ml (3 1/2fl oz) extra virgin olive oil, plus extra for drizzling * 150g (5 1/2oz) pecorino cheese, freshly grated * 1tsp lemon juice * 6 slices of bread Put the garlic into a large mortar with one teaspoon of the sea salt and pound with a pestle to a fine paste.
To prepare Moroccan mint tea at home, you will need: 1) One large handful of fresh mint leaves (preferably spearmint of peppermint).
Garnish with the berry syrup, and fresh mint leaves.