Organic green mint hydrosol
- Green mint hydrosol - Mentha spicata
Also called "floral water", the hydrosols form the aqueous fraction obtained during the distillation of flowers and mentha spicata leaves. These are cultivated and then transformed between Lubéron and Durance, respecting this beautiful Provencal environment (100% organic and artisanal). Refreshing, this hydrosol is used both in internal use and in external use.
Thus, it is appreciated in case of excessive sweating, to improve breath, or to tighten the pores of the skin. It also has digestive properties. This green mint hydrosol is loved in children its taste is fresh and menthole just like its smell.
This hydrosol, organic and 100% produced in Provence, is offered in an eco -responsible plastic packaging fully recycled and recyclabe (PET - Ethylene polyterephtaplate).
- Hydrosal identity sheet
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Plant used |
Green mint - Mentha spicata. |
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Kitchen |
Juice, drinks, infusions, bavarians with vegetables, bavarian fruit, salad sauces, ice cream. |
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Shape / quantity |
Organic hydrosol / 200 ml. |
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Origin |
France - 100% organic and craft hydrosol. |
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Virtue |
Refreshing, digestive, revitalizing (skin pores). |
Contraindications:notE not use in pregnant or lactating women, or in children under 3 years of age.
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Dosage recommended for organic hydrosol:
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For the skin |
By skin, spray hydrosol on the areas of your skin, or use an soaked compress. |
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For the breath |
Orally, take 1 tsp. teaspoon of the hydrosol in a glass of water bath after each meal or vaporization in the mouth. |
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For perspiration |
By skin, spray hydrosol directly on the areas of your skin. |
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For digestion |
Orally, drink 1 tsp. teaspoon of green mint hydrosol in a glass of water, after each meal. |
To find out more about hydrosol:
- Sariette hydrosol of organic mountains
- Organic organic oregano hydrosol
- Book : "Treatise on scientific and medical aromatherapy, hydrosols "(1st ed.), Faucon, M., & Canac, P. (2018).
- Book : "Complete dictionary of hydrosols and floral waters: 100 treated pathologies ", Zahalka, J. P. (2017).
