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Peppermint | | Name : | Peppermint | | Botanical : | Mentha piperita | | Synonyms : | Balm mint
Brandy mint
Curled mint
Lamb mint
Lammint
Phudina (Sanskrit name)
Wu-pa-ho (Chinese name)
| | Family : | Labiatae | | Parts Used : | Leaves, oil, and flowering tops | | Habitat : | Mostly cultivated but also found wild in moist soil in the eastern United States and in Europe. | | Description : | The leaves of this kind of mint are shortly but distinctly stalked, 2 inches or more in length, and 3/4 to 1 1/2 inches broad, their margins finely toothed, their surfaces smooth, both above and beneath, or only very slightly, hardly visibly, hairy on the principal veins and mid-rib on the underside. The stems, 2 to 4 feet high, are quadrangular, often purplish. The whorled clusters of little reddish-violet flowers are in the axils of the upper leaves, forming loose, interrupted spikes, and rarely bear seeds. The entire plant has a very characteristic odour, due to the volatile oil present in all its parts, which when applied to the tongue has a hot, aromatic taste at first, and afterwards produces a sensation of cold in the mouth caused by the menthol it contains. | | Constituents : | 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. The most important determination to be made in the examination of Peppermint oil, is that of the total amount of Menthol, but the Menthone value is also frequently required. The English oil contains 60 to 70 per cent of Menthol, the Japanese oil containing 85 per cent, and the American less than ours, only about 50 per cent. The odour and taste afford a good indication of the quality of the oil, and by this means it is quite possible to distinguish between English, American and Japanese oils.
Menthol is obtained from various species of Mentha and is imported into England, chiefly from Japan. The oils from which it is chiefly obtained are those from M. arvensis, var. piperascens, in Japan, M. arvensis, var. glabrata in China, and M. piperita in America.
Japan, and to a certain extent China, produce large quantities of Peppermint oil distilled from the plants just mentioned. The oils produced from these plants are greatly inferior to those distilled from M. piperita, but have the advantage of containing a large proportion of Menthol, of which they are the commercial source.
The Japanese Menthol plant is now being grown in South Australia, having been introduced there by the Germans from Japan.
Chinese Peppermint oil is largely distilled at Canton, a considerable quantity being sent to Bombay, also a large quantity of Menthol. Peppermint is chiefly cultivated in the province of Kiang-si.
M. incana, cultivated near Bombay as a herb, also possesses the flavour of Peppermint.
M. arvensis, var. javanesa, growing in Ceylon, has not the flavour of Peppermint, but that of the garden mint, while the type form of M. arvensis, growing wild in Great Britain, has an odour so different from Peppermint that it has to be carefully removed from the field lest it should spoil the flavour of the Peppermint oil when the herb is distilled.
The Japanese have long recognized the value of Menthol, and over 200 years ago carried it about with them in little silver boxes hanging from their girdles. The distillation of oil of Peppermint forms a considerable industry in Japan. The chief centre of cultivation is the province of Uzen, in the north-east of the island of Hondo, the largest of the Japanese Islands, and much is grown in the northern island of Hokkaido, but the best oil is produced in the southern districts of Okayama and Hiroshimo, the second largest Peppermint area in Japan, the yield of mint being yearly on the increase. The mint crop is a favourite one for farmers, owing to the distilling work it furnishes during the long and otherwise unprofitable winter.
The roots are planted at the end of November and beginning of December. The plant, which needs a light, well-drained soil, attains its full growth during the summer months and is cut in the latter part of July, during August and in the early part of September, three cuttings being made during the season. The third cutting yields the greatest percentage of oil and menthol crystals. The preliminary steps in the manufacture of Menthol are carried out by the farmers themselves, with the aid of stills of a simple design. The Peppermint plants are first dried in sheds, or under cover from the sun for thirty days. Then they are placed in the stills where they undergo a process of steaming. The resulting vapours are led off through pipes into cooling chambers, are condensed and deposited as crude Peppermint oil. This crude Peppermint is shipped to Yokohama and Kobe to the Menthol factories, of which there are over seventy in various parts of Japan, specially equipped for obtaining the full amount of Menthol. The residue of dementholized oil is further refined to the standard of purity required in the trade, and is known as Japanese Peppermint oil. The oil (known in Japan under the name of Hakka no abura) is exported from Hiogo and Osaka, but is frequently adulterated. The cheapest variety of Peppermint oil available in commerce is this partially dementholized oil imported from Japan, containing only 50 per cent of Menthol.
Adulteration of American Peppermint oil with dementholized Japanese oil, known as Menthene, which is usually cheaper than American oil, is frequently practised. The failure of the mint crop in America in 1925 and the consequent scarcity and high price of the American oil caused this adulteration to be very extensive.
The Japanese oil, termed by the Americans Corn-Mint oil and not recognized by the United States Pharmacopoeia, is at best only a substitute in confectionery and other products, such as tooth-pastes, etc. There are other varieties of so-called Peppermint oil on the market which are residues from Mentholmanufacture and are inferior even to the oil imported from Japan. These are not suitable for use in pharmacy.
As Japanese Peppermint oil, after being freed from Menthol crystals, is inferior both in taste and odour to English and American oil, experiments have been made in Japan with the cultivation of English and American Peppermint, but so far without success. | | Uses : | Peppermint oil is the most extensively used of all the volatile oils, both medicinally and commercially. The characteristic anti-spasmodic action of the volatile oil is more marked in this than in any other oil, and greatly adds to its power of relieving pains arising in the alimentary canal.
From its stimulating, stomachic and carminative properties, it is valuable in certain forms of dyspepsia, being mostly used for flatulence and colic. It may also be employed for other sudden pains and for cramp in the abdomen; wide use is made of Peppermint in cholera and diarrhoea.
It is generally combined with other medicines when its stomachic effects are required, being also employed with purgatives to prevent griping. Oil of Peppermint allays sickness and nausea, and is much used to disguise the taste of unpalatable drugs, as it imparts its aromatic characteristics to whatever prescription it enters into. It is used as an infants' cordial.
The oil itself is often given on sugar and added to pills, also a spirit made from the oil, but the preparation in most general use is Peppermint Water, which is the oil and water distilled together.
Peppermint Water and spirit of Peppermint are official preparations of the British Pharmacopoeia.
In flatulent colic, spirit of Peppermint in hot water is a good household remedy, also the oil given in doses of one or two drops on sugar.
Peppermint is good to assist in raising internal heat and inducing perspiration, although its strength is soon exhausted. In slight colds or early indications of disease, a free use of Peppermint tea will, in most cases, effect a cure, an infusion of 1 ounce of the dried herb to a pint of boiling water being employed, taken in wineglassful doses; sugar and milk may be added if desired.
An infusion of equal quantities of Peppermint herb and Elder flowers (to which either Yarrow or Boneset may be added) will banish a cold or mild attack of influenza within thirty-six hours, and there is no danger of an overdose or any harmful action on the heart. Peppermint tea is used also for palpitation of the heart.
In cases of hysteria and nervous disorders, the usefulness of an infusion of Peppermint has been found to be well augmented by the addition of equal quantities of Wood Betony, its operation being hastened by the addition to the infusion of a few drops of tincture of Caraway. | | 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. | | Safety : | May interfere with iron absorption.
Oil is toxic if taken internally in large doses; causes dermatitis.Menthol, the major chemical component of peppermint oil, may cause allergic reactions.Avoid prolonged use of the essential oil as an inhalant.
Mint should not be given to children for more than a week at a time without a break.Do not give any form of mint directly to young babies.
Peppermint can reduce milk flow; take internally with caution if breast feeding.
Check with the pediatrician before giving peppermint to a child. | | Myths : | The Paiute and Shoshone Indians used a mint (Mentha penardi) known to them as peppermint (Indian name 'Paquanah').They made a tea from the leaves and stems after drying, to relieve gas pains.The Chinese use an herb (Mentha Arvensis) known to them as peppermint (Chinese name Po-ho or Fan-ho).The plant grows everywhere in China.
Peppermint grows very prolifically and should be in every herb garden; one of the oldest and best tasting household remedies.Well known for relieving indigestion and colic.
Peppermint is a general stimulant; a strong cup of peppermint tea will act more powerfully on the system than any liquor stimulant.It will quickly diffuse itself through the system and bring back to the body its natural warmth and glow without the usual tendency to relapse.It is good in cases of sudden fainting and/or dizziness with extreme coldness and pale countenance.Often it is useful for griping pains caused by eating unripe fruit or irritating foods.
Peppermint tea strengthens the heart muscle and is delicious.Coffee hinders digestion and is a cause of constipation and poisons the body.Peppermint tea cleanses and strengthens the entire body.Drink peppermint tea instead of tea or coffee and see how much better you feel.
Instead of using aspirin or some other harmful drug for headaches, take a strong cup of peppermint tea and lie down for a little while.The good effect will be very noticeable.Drink 2 or 3 cups if needed, so that enough gets into the system to help.It strengthens the nerves, instead of weakening them as aspirin and other drugs do.
If the tea is not available, chew some of the leaves until you can swallow them easily.This will assist the body in doing the work more normally; and will start the food digesting process.Studies show that peppermint lessens the time food spends in the stomach by stimulating the gastric lining.It relaxes the stomach and promotes burping, has a calming effect on the body and can help soothe a nagging cough.Helps reduce the sick feeling typical of migraine headaches. | | Nutrient : | Vitamin C | | Sold : | Sold as peppermint oil, extract, or teaUsed commercially in many teas, medicines, salves, inhalants, etc. |
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