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The best peppermint comes from the northwestern United States. The pure, moist mountain air of the spring and early summer growing season gives this peppermint some of the highest volatile oil counts of any member of the mint family. Generally the second cut takes place during August and is the most flavorful, coolest and most pungent. Peppermint is an herb and contains no caffeine. Quite often peppermint is consumed after meals as the oils stimulate the flow of bile to the stomach and helps relieve gas pains. Additionally, it has been reported and written that peppermint sweetens the breath and calms the digestive system, plus it helps heartburn, stomach ache and nausea. An interesting and tingling way to use peppermint is to place a handful of peppermint leaves in your bath water which will lower your body temperature. Perfect for cooling fevered skin or after working on a hot summer's day.
Peppermint is believed to be a hybrid species that evolved from spearmint and watermint. However, peppermint has been around so long its genealogy is obscure. It has been reported as a stweing herb by ancient Hebrews and it has feen found in 3000 year old Egyptian tombs. Over 2000 years ago the Japanese cultivated peppermint as a source of menthol. Peppermint is a primary ingredient in remedies used in the relief of gastrolintestinal disorders, headaches, and local aches and pains. Peppermint tea is made from both the leaves and the flowers. As a hot tea it is cool and refreshing, as an iced teas the menthol content produces a pleasantly chilling taste sensation. Hot Brewing Method: Iced tea brewing method: Place 6 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of very hot water over to tea. Steep for 5 minutes. Pour the tea into your serving pitcher straining the leaves. Add ice and garnish and sweeten to taste if desired. |