115. Mints


Mints are aromatic, perennial herbs. They have wide-spreading underground and overground stolons. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow.

The flowers are white to purple. The fruit is a small, dry capsule containing one to four seeds.

Mentha grow best in wet environments and moist soils. Mints will grow 10–120 cm tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, mints are considered invasive.

The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste.

Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. Mint sauce and mint jelly are widely used in various cuisines.

Mint is a necessary ingredient in a popular tea in northern African and Arab countries.Alcoholic drinks sometimes feature mint for flavor or garnish.

Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, mouth rinses, toth pastes, esserts, candies, chocolates and chewing gums.

The substances that give the mints their characteristic aromas and flavors are menthol, pulegone and R-carvone.

Mint was used to treat stomach aches, chest pains,whiten the teeth and as a diuretic.

Menthol and mint essential oil are also much used in medicine and in aromatherapy. Mint is also used in some shampoo products.Another common use is in insect bite treatments

Menthol is also used in cigarettes as an additive, because it blocks out the bitter taste of tobacco and soothes the throat.

19 thoughts on “115. Mints

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