Peppermint Leaf

Peppermint is actually a naturally occurring hybrid cross of Water Mint (Mentha aquatica) and Spearmint (M. spicata). This escaped specimen crossed between two “true” mint species has a prolific global reach and a history of use that began in ancient Egypt, Greece and Rome. Currently the commercial cultivation of Peppermint is dominated by Morocco, producing over 90% of the world’s output. In the US, Washington and Oregon are the main sources.

Peppermint is rich in menthol (the leaf contains a volatile oil that consists of up to 70% menthol and menthol esters.), which causes its distinctive cooling sensation, and has analgesic, anesthetic, antibacterial, and antiviral properties. It also contains terpenes, flavonoids, and rosemarinic acid. Significant amounts of vitamins C and A are found in fresh leaves. Extracts of the herb are widely used to flavor foods and beverages, and to scent body care products.

Peppermint tea is great for many common complaints! It settles the stomach; relieves gas, colic, diarrhea, hangovers, and nausea; promotes sweating, thus reducing fever; alleviates headaches, teething, and other pains; and calms the nerves. It has a decongestant effect that makes it useful for cold symptoms, sinusitis, and hay fever.

Appearance, aroma and taste profile: Leafy green with a fresh scent. Strong mint flavor. Blends well with most other herbs, especially fellow members of the mint family.

Botanical Name: Mentha piperita

Common Names: Peppermint Leaf, Mentha piperita, Brady mint, balm mint, curled mint, lamb mint