Peppermint -The leaves and its characteristics
Introduction
Perennial grass with square rod, wearing toothed leaves, dark green opposite, this plant is an aromatic plant in essence. It is a known and used plant for multiple uses such as cosmetic use for its deodorant and refreshing virtues for example.
Product sheet - Organic peppermint
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Form |
Bulk dried organic leaf |
|
Plant |
Pepper mint - Mentha x Piperita. |
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Virtue |
Infusion, tabbouleh, drink, fruit salads, lamb, sorbet, chocolate, decoration, Asian and oriental cuisine. |
|
Origin |
France - 100% organic plant. |
|
Infusion preparation method |
Pour the equivalent of 2C. teaspoon of dried plant by cup of hot water, then let infuse 5-10 minutes. Filter and drink 2 to 3 cups per day. |
Description of the plant
Peppermint or Mentha X Piperita is a hybrid between aquatic mint and soft mint. We discover it in the 18th century. Plant widely cultivated for the finesse of its essence, peppermint has an aromatic and penetrating odor. Its flavor, first hot and peppery, leaves a pleasant feeling of freshness.
Plant harvest
The harvest of the leaves and stems are spread from April to August while the flowers are harvested from June to July.
The benefits
It is stomachic and aperitif, that is to say that it facilitates digestion. It also benefits from antitout and expectorant virtues. The leaves of peppermint have the same properties as those of other mints. The fact remains that peppermint is the most active. Although today mints are mainly reduced to the secondary role of facilitating digestion and against nervousness, mints were particularly used in the 16th century for a diversity of jobs: stomachic, tonic, diuretic, anesthetic etc.
Consumption of dried peppermint leaves
- Infusion
- Make a shudder with water.
- Pour the equivalent of 2C. teaspoon dried by cup of hot water
- Leave to infuse 5-10 minutes.
- Filter and drink 2 to 3 cups per day.
- In the kitchen
This mint is mainly used in Europe in desserts, fruit salads and drinks. In Asia and East, it is used a lot in the kitchen. It is a classic for tabbouleh, where mint is associated with parsley and chives, with a delicate balance because the intense aroma of mint could take over.
