Peppermint, growing to a height of 30 to 90 cm, is a shallow-rooted, frost-hardy perennial with pink to lilac flowers that appear from July to September. Its leaves have a pleasantly spicy flavor, initially warming, then noticeably cooling. Peppermint differs from other mints primarily in its high menthol and low carvone content, and in its sharper taste. Since peppermint has only been known since the late 17th century, it is absent from the herbals of antiquity and the Middle Ages. Active properties: The active ingredients in peppermint have a digestive-stimulating, antispasmodic, and also a mildly calming effect. Tea: Pour 250 ml of hot water over two heaped teaspoons of dried peppermint herb and let the tea steep, covered, for about 8 minutes, so that the essential oils become clearly visible on the surface. Due to its antiseptic properties, cold peppermint tea can also be used as a mouthwash, either preventively or to treat existing inflammation of the oral mucosa. Peppermint oil: Crush a handful of fresh peppermint leaves and place them in a screw-top jar with 0.5 liters of cold-pressed olive oil. Let the oil infuse for six weeks. Then strain it, transfer it to brown bottles, and store it in a dark place. When applied externally, the oil has a cooling and relaxing effect.
Natural habitat: Peppermint always originates from cultivation in temperate climates.
