Peppermint

Peppermint is a herbaceous plant belonging to the Lamiaceae family. It is very vigorous and may grow to 60 centimetres in height. It has quadrangular stems which are slightly downy and purple coloured. The leaves are single and opposed and are dentate and oval, ending in a tip. They are dark green on the top and pale green below. The flowers are purple and are grouped in spikes at the tip of the plant. Peppermint is used particularly to relieve digestive problems.

There are tens of species of mint in the Lamiaceae family. The "peppermint" variety is, however, one of the most widely used plants in herbal therapy and for cooking. The parts used are the leaves - fresh or dried - as infusions or essential oil. Peppermint is also contained in many culinary specialities: tea, tabbouleh and spring rolls. The plant grows almost anywhere.

Peppermint, an aid to digestion

Peppermint is rich in phenolic acids. It also contains useful amounts of flavenoids and tanins. It is taken orally to treat symptomatic digestive problems (bloating, slow digestion, belching, flatulence, etc.). It is recommended for external use to treat skin infections. It is also used by inhalation for colds or as mouthwashes for oral disorders. Another benefit is that it appears to be effective to relieve neuralgic or rheumatic muscle pains.

Source :

• Phytothérapie, la Santé par les plantes, Editor Vidal;
• Plantes médicinales, Ed. Gründ