You would be hard-pressed to find a more beautifully fragrant herb than mint. MInt is amazingly versatile and is a helpful and welcome herb in every household. Mint is right at home in an invigorating cup of tea, in an herbal extract or added to many recipes.
There are a tons of varieties of mints to savor. Peppermint, spearmint, chocolate mint, apple mint, pineapple mint, and orange mint are just a few in the Lamiaceae or mint family.
Perhaps most commonly known for its ability to soothe the upset tummy, this herb has found its place among the most revered of digestive soothing herbs. I use this herb often and find it to be a delicious addition to my mornig cup of tea. Not only is it soothing to the tummy, but it it is invigorating and restoritive too!
Mint has the ability to not only kill the bad bacteria that are in our digestive tract, but it also combats the overgrowth of fungus that is present after many of us take prescription antibiotics.
Mint is a powerful herb in the prevention and treatment of Candida Albicans (a common yeast infection).
The tasty and vivacious mints are full of helpful properties!
- Antispasmodic – eases muscle cramping
- Antimicrobial – helps to fight viral, bacterial, and fungal infections.
- Carminative – plants that are rich in aromatic oils and help to relieve gas, griping, and spasms
- Digestive – used by herbalists to support digestion
- Diaphoretic – helps to promote perspiration by stimulating peripheral circulation
- Nervine relaxant – helps to calm tension and irritability in the nervous system
- Nervine stimulant – assists in stimulating the nervous system
- Topical analgesic – used externally by herbalists to ease pain
*The above information was taken from Herbal Medicine From the Heart of the Earth by Sharol Tilgner, Healing Herbal Teas by Brigitte Mars, Mentha piperita/phudina: Peppermint by Anne McIntyre, and Peppermint in The Herbarium by the Herbal Academy.
- 2 Quarts Water
- 1/4 Cup Wildflower Honey
- 1 Large Lemon
- 2 Bunches Fresh Mint Leaves
- Pour the water into a large 2-quart pitcher or container with a lid. Stir in honey until dissolved.
- Zest the lemon, being careful not to include any white pith, and juice the lemon. Combine the zest and juice with the honey-water mixture.
- Hold a bunch of mint in one hand; use your other hand to twist and squeeze the leaves, slightly bruising them to release their fragrance and oils. Immerse the bunches in the water mixture.
- Cover the container and place it in direct sunlight for two hours. Remove the mint leaves, shake, and serve over ice in tall glasses, garnished with a mint sprig.
Amount Per Serving Calories 37Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 11mgCarbohydrates 10gFiber 1gSugar 9gProtein 0g