Mentha x piperita

Also called peppermint, Mentha × piperita is a garden perennial traditionally used to support digestion and bring freshness. Its intense scent and sharp flavour make it a staple of cooking and well-being.

As a tea: To support digestion and ease bloating and nausea. Its minty flavour brings a pleasant feeling of freshness and comfort.

Harvesting and drying

Harvest the mint stems in spring and summer, just before flowering, in the morning after the dew. Favour tender young shoots for more flavour.

Gather 4 to 5 stems per small bunch and tie them gently with string. Hang them upside down in a dry, airy place out of direct light.

Drying takes about 5 to 7 days. Once completely dry and crumbly, strip the leaves from the stems. Store the leaves in an opaque airtight jar, away from moisture and heat, for 6 months.

Making a tea

Peppermint tea

Ingredients

• 1 handful fresh mint leaves (or 1 tbsp dried leaves)
• 250 ml simmering water
• Honey or sugar to taste (optional)

Method

1. Pour the simmering water into a cup.
2. Add the fresh or dried leaves and cover.
3. Let steep 5 minutes.
4. Strain, sweeten if desired, and enjoy.

Tip: Peppermint is well tolerated, but not recommended for pregnant women as a precaution; also avoid it if you are allergic to plants of the mint family (Lamiaceae).

Traditional wellness use. Does not replace medical advice. Use only plants intended for consumption that have not received any treatment incompatible with this use. Not to be used during pregnancy or breastfeeding.