Description:
Perennial growing to 0.45m by 1m.
White peppermint (Mentha × piperita) is a (usually) sterile
hybrid mint,
a cross between watermint (Mentha aquatica) and spearmint (Mentha
spicata).
The stems are from 30-70 cm tall, rarely up to 100 cm, smooth,
and square in cross section. The leaves are from 4-9 cm long
and 1.5-4 cm broad, dark green with reddish veins, and with
an acute apex and coarsely toothed margins. The flowers are
purple, 6-8 mm long, with a four-lobed corolla about 5 mm diameter;
they are produced in whorls around the stem, forming thick,
blunt spikes. Flowering is from July to September.
Distribution and habitat:
Woodland Garden; Sunny Edge; Dappled Shade; Cultivated Beds.
White peppermint is occasionally found wild
with its parent species in central and southern Europe, but the
first intentional crossbreed of watermint and spearmint was done
in England. Being sterile, it spreads by rooting.
Hystory:
Pliny tells us that the Greeks and Romans crowned themselves
with Peppermint at their feasts and adorned their tables with
its sprays, and that their cooks flavoured both their sauces
and their wines with its essence. Two species of mint were
used by the ancient Greek physicians, but some writers doubt
whether either was the modern Peppermint, though there is evidence
that M. piperita was cultivated by the Egyptians. It is mentioned
in the Icelandic Pharmacopoeias of the thirteenth century,
but only came into general use in the medicine of Western Europe
about the middle of the eighteenth century, and then was first
used in England.
Parts used:
Aerial parts.
Constituens:
Among essential oils,
Peppermint ranks first in importance. It is a colourless, yellowish
or greenish liquid, with a peculiar, highly penetrating odour
and a burning, camphorescent taste. It thickens and becomes reddish
with age, but improves in mellowness, even if kept as long as
ten or fourteen years.
The chief constituent of Peppermint oil is Menthol, but it
also contains menthyl acetate and isovalerate, together with
menthone, cineol, inactive pinene, limonene and other less
important bodies.
On cooling to a low temperature, separation of Menthol occurs,
especially if a few crystals of that substance be added to
start crystallization. The value of the oil depends much upon
the composition. The principal ester constituent, menthyl acetate,
possesses a very fragrant minty odour, to which the agreeable
aroma of the oil is largely due. The alcoholic constituent,
Menthol, possesses the wellknown penetrating minty odour and
characteristic cooling taste. The flavouring properties of
the oil are due largely to both the ester and alcoholic constituents,
while the medicinal value is attributed to the latter only.
Edible Uses:
Edible Parts: Leaves.
Edible Uses: Condiment; Tea.
Leaves - raw or cooked. A mild peppermint flavour, they are
used as a flavouring in salads or cooked foods. An essential oil
from the leaves and flowers is used as a flavouring in sweets,
chewing gum, ice cream etc. A herb tea is made from the fresh
or dried leaves.
Medicinal Uses:
Anodyne;
Antiseptic;
Antispasmodic;
Aromatherapy;
Carminative;
Cholagogue;
Diaphoretic;
Refrigerant;
Stomachic;
Tonic;
Vasodilator.
White peppermint is a very important and commonly used remedy,
being employed by allopathic doctors as well as herbalists.
It is also widely used as a domestic remedy. This cultivar
is considered to be milder acting than black peppermint (Mentha
x piperita vulgaris). A tea made from the leaves has traditionally
been used in the treatment of fevers, headaches,
digestive
disorders (especially flatulence) and various minor ailments.
The herb is abortifacient,
anodyne,
antiseptic,
antispasmodic,
carminative,
cholagogue,
diaphoretic,
refrigerant,
stomachic,
Tonic and
vasodilator.
An infusion is used in the treatment of irritable bowel syndrome, digestive problems,
spastic colon etc. Externally a lotion is applied to the skin
to relieve pain and reduce sensitivity. The leaves and stems
can be used fresh or dried, they are harvested for drying in
August as the flowers start to open. The
essential oil
in the leaves is antiseptic and
strongly
antibacterial,
though it is toxic in large doses. When diluted it can be used
as an inhalant and chest rub for respiratory infections. The
essential oil is used in
aromatherapy.
Its keyword is 'Cooling'.
Others Uses:
Essential;
Repellent;
Strewing.
An essential oil
obtained from the whole plant is used in perfumery. It is also
an ingredient of oral hygiene preparations, toiletries etc.
Peppermint leaves are used as an ingredient of pot-pourri.
They were formerly used as a
strewing herb
The plant repels insects, rats etc. Rats and mice intensely
dislike the smell of mint. The plant was therefore used
in homes as a strewing herb
and has also been spread in granaries to keep the rodents
off the grain.
Dosage:
Collect the leaves on a hot, sunny day, preferably just
before flowering time.
Infusion: steep 2 to 3 tsp. leaves in
1 cup water. Take 1 1/2 to 2 cups per day, but for no more
than 8 to 12 days consecutively. After that time, wait
at least a week before resuming, or heart problems may
result.
Peppermint tea: Use 1 oz. herb in 1 pint
of boiling water and sweeten with some honey. Take in wineglassful
doses.
Oil: take 3 to 4 drops on a sugar cube
with hot tea. For gas pains, take 1 or 2 drops in 1/2 glass
of water.
Extract: take 5 to 15 drops of the liquid
extract in a cup of water.
Tincture: take 10-50 drops, depending
on age and the severity of the problem.
Infusion: pour a cup of boiling water onto a heaped teaspoonful
of the dried herb and leave to infuse for 10 minutes. This
may be drunk as often as desired.
Tincture: l-2ml three times a day.
Safety:
In large quantities this plant, especially in the form of the
extracted essential oil,
can cause abortions so should not be used by pregnant women.
