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CULTURAL AND WILD PLANTS
Peppermint. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Peppermint, Mentha piperita. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Mint (Mentha) Family: Lamiaceae (Lamiaceae) Origin: Peppermint is native to Europe and Central Asia. Area: Peppermint is widely distributed in temperate and tropical regions of the world. Chemical composition: Peppermint oil contains menthol, menthon, carvone, limonene and other components. It is also rich in flavonoids and other beneficial substances. Economic value: Peppermint is widely used in the food and medical industries. Its oil is used in the production of chocolate, sweets, chewing gum and other products. Mint is popular as a spice in cooking and for the production of tinctures, medicines and cosmetics. The plant also has many health benefits, such as relieving indigestion and reducing stress. Legends, myths, symbolism: In ancient Greece and Rome, mint was used in various religious ceremonies. She was associated with the goddess Ceres, goddess of the earth, grain and fertility. In the Middle Ages, mint was considered a plant with magical powers and was used to scare away evil spirits and protect against witchcraft. In some cultures, mint is associated with purity and freshness. It has been used to freshen breath and whiten teeth. In addition to this, mint has been used to create fragrances and in perfumery. There is also a myth that mint improves memory. Some research confirms that mint can improve memory and increase concentration.
Peppermint, Mentha piperita. Description, illustrations of the plant Peppermint, Mentha piperita L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial herbaceous plant up to 1 m high. Stem erect, tetrahedral, branched. The leaves are short-petiolate, pointed, with a heart-shaped base and serrated edges. The flowers are small, bisexual, red-violet, collected in semi-whorls at the tops of the shoots. The fruit is a dark brown nut. Blooms in July-August. Peppermint is named for the pungent taste of the leaves. It does not occur in the wild. It is believed that the cultivated plant was bred in the XNUMXth century in England by crossing two wild types of mint. Now mint is cultivated everywhere as an essential oil, spicy and medicinal plant. Mint is moisture and photophilous. Sunny, wind-sheltered areas are allocated for crops. Mint is very demanding on soils, grows well on light loamy and sandy loamy slightly acidic chernozems. Excess moisture, heat and light increases the yield of mint and the content of essential oil in it. The best predecessors of the plant are considered winter and tilled crops. Mint reproduces vegetatively, by segments of rhizomes and young shoots from rhizomes that have overwintered in the soil, less often by seeds. Landing is carried out in spring, but it is possible in summer or autumn. In mid-latitude conditions, mint is propagated by young shoots that grow from the underground part of the plant. In early spring, freshly dug shoots are cleaned of the remnants of rhizomes and planted in moist soil to a depth of 8-10 cm. The distance between plants is 12-15 cm. Care consists in loosening, weeding and top dressing. Leaves are removed at the beginning of flowering plants. Dry them quickly at a temperature not exceeding 35 ° C. Dried leaves should be dark green in color. Stored in closed boxes for two years. The plant has a characteristic "minty" smell, which gives it menthol - the main component of the essential oil contained in the leaves. Widely cultivated two forms of mint - black and white - differ in the content of menthol in the essential oil: in black - 70% menthol, and in white - much less; besides, its essential oil is gentle and light. It is highly valued in the food and perfume industries, where a strong menthol smell is undesirable. In addition to oil, mint contains tannins, flavonoids and bitterness, as well as carotene, vitamins C and P, phytoncides, ursolic and oleanolic acids, copper, manganese and other mineral elements. Due to the presence of valuable chemicals, peppermint has been used as a medicinal plant since ancient times. So, the scientists of ancient Rome believed that mint has a beneficial effect on the functioning of the brain. It is known that Pliny the Elder constantly wore a wreath woven from fresh mint on his head, and advised his students to follow his example. The mint culture was associated with the development of "apothecary gardens" at the beginning of the XNUMXth century. In folk medicine, peppermint is very popular. Water infusion improves digestion, relieves spasms in the intestines and nausea. Peppermint is used to treat cholelithiasis, urolithiasis, flatulence, migraine, atherosclerosis, and respiratory diseases. Peppermint is a part of medicinal preparations and gastric tablets, herbal preparations for baths. Essential oil is one of the main components of drugs such as corvalol and valocordin, mints, various drops, sweets and lozenges for coughs and hoarseness, toothpastes, powders, elixirs and solutions for gargling. Pure menthol is part of validol, ointments and drops from the common cold. In recent years, scientists have developed a number of new preparations consisting of infusions of mint, valerian, mugwort and belladonna to treat allergies in children. As a spice, mint gives food a refreshing, pleasant aroma that induces appetite. In the old days, they drank mint kvass before dinner. And now many dishes can not do without mint. A sprig of mint improves the taste of compote, jelly, tea, fruit drink, tincture, kvass. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Peppermint, Mentha piperita. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Perennial herbaceous plant of the mint family. The stems are annual, erect, branched, reach a height of 40-80 cm. Creeping little branched shoots, well rooted, green or reddish-brown in color. Oblong pointed leaves with short petioles are located on the stem in pairs oppositely. The flowers are small, mostly sterile, reddish-violet, collected at the ends of branches and stems in the form of an ear, consisting of opposite whorls. Adventitious roots emerge from a branched horizontally located tetrahedral rhizome with thickened nodes, penetrating to a depth of 1 m or more. Several stems grow from these nodes every year, thanks to which the plant can be propagated vegetatively by dividing the rhizomes. The fruit, when ripe, breaks up into 4 smooth one-seeded red-brown nuts, but they are very rare. Peppermint is known only in cultivation. She is a hybrid of water mint and spikelet. England is considered the birthplace of this hybrid, where peppermint was first introduced into the culture. Vegetation of peppermint begins in April, flowering - in the last decade of August, and therefore the seeds ripen very rarely. Therefore, the best way to reproduce it is vegetatively. Peppermint is photophilous, moisture-loving and quite winter-hardy. It grows well on floodplain fertile chernozems. Responsive to fertilizers. Peppermint has a pleasant specific smell and taste. Its leaves and inflorescences contain essential oil, but almost none in the stems. The highest essential oil content is in the mass flowering phase. The main component (65%) of the essential oil are menthol, limonene and other components. Fresh mint leaves contain carotene, ascorbic acid, vitamin P, tannins. Peppermint is a very ancient crop. It was used as a spice and medicinal plant by the ancient Egyptians, Greeks and Romans. Fresh or dried mint leaves and flowers are used as a spice in salads, cheeses, vinaigrettes, soups, vegetable and fish dishes. Its leaves and essential oil are used to flavor fruit sauces, drinks, sauces, jellies, to flavor vinegar, tea blends. Bread kvass and confectionery are flavored with mint. Mint leaves are added to milk so that it does not turn sour. It is widely used as a flavoring agent in the tobacco and fish industries and as a spice in pickling cucumbers. Menthol, contained in mint leaves, has local anesthetic, antispasmodic and antiseptic properties, causes reflex expansion of the coronary vessels. Inside it is used for angina, pain in the stomach and intestines, externally - for neuralgic pain, toothache, as an antiseptic and analgesic for inflammatory diseases of the upper respiratory tract, for bronchitis and bronchiectasis. A solution of menthol in valerian-menthol ether (validol) is used for angina pectoris; in a mixture with paraffin - for migraine in the form of pencils; is part of Zelenin drops, valocardine, drops and ointment from the common cold. Peppermint oil is used for inhalation, it is part of mint drops, tablets. Mint water is used in potions to improve flavor and as a mouthwash. Tinctures and infusions of mint leaves are used as a means to improve digestion, increase appetite, and against nausea and vomiting. In Bulgaria, mint leaves are used for spasms of the stomach and intestines, as a choleretic agent for gallstones, as an anesthetic for hepatic colic, and also as a stimulant for cardiac activity. In France, mint leaves are widely used as an antispasmodic, wound healing agent, as well as to stimulate appetite and improve digestion.
In folk medicine, mint leaves are used as a refreshing, choleretic and diaphoretic agent. The juice of fresh leaves is used as a diuretic for nephrolithiasis (a tablespoon mixed with any drink). Mint is part of teas - choleretic, diaphoretic, soothing, gastric - and in collections intended for baths. Cultivation. Peppermint requires high soil moisture, so you can use the lower part of the site for its cultivation. The best predecessors for peppermint are legumes and vegetables. Its high yields can be obtained by applying organic and mineral fertilizers: 3-4 kg of manure, 6-7 g of nitrogen, 4,5-5 g of phosphorus, 4,5 g of potassium per 1 m2. Autumn tillage after the predecessor consists in the initial shallow (4-6 cm) loosening and subsequent digging to a depth of 22-25 cm. In the spring, the site is carefully harrowed. Mint is propagated by rhizomes. Their landing begins in the second half of October. Rhizomes and above-ground creeping shoots are divided into cuttings 15-20 cm long so that there are from 2 to 5 nodes with buds on one segment. They are laid on the bottom of pre-cut grooves, 5-10 cm deep, the distance between rows is 60 cm. The segments are laid so that the ends and touch, forming a continuous tape. Rhizomes well pressed to the ground are covered with earth. Rhizomes are planted in the spring. Planting material can be prepared in the fall. To do this, old bushes are dug up, cutting off the entire above-ground part of the plant, and the rhizomes and above-ground shoots are stored in the basement in the sand at a temperature of 2-3 ° C. After spring planting, care for peppermint consists in loosening the soil, feeding plants. For the entire growing season, it is necessary to carry out 3-4 loosening and 1-2 top dressing. It is necessary to loosen the soil to a depth of 8-12 cm. It is desirable to combine fertilizing with watering plants. Mineral top dressing should consist of 5-10 g of ammonium nitrate, 10-15 g of superphosphate and 5-10 g of potassium salt per 1 m2. Peppermint green mass is harvested at the beginning of budding and until the end of flowering. The plant is cut at a height of 10-12 cm from the soil level. Dry in the shade or in a well-ventilated area. After drying, the stems and flowers are removed, and the dry leaves are packed in paper or canvas bags and stored in a ventilated place. In autumn, the plot is cultivated with the introduction of organic and mineral fertilizers. Authors: Yurchenko L.A., Vasilkevich S.I.
Peppermint, Mentha piperita L. Botanical description, distribution, chemical composition, features of use
Lamiaceae family - Lamiaceae. Perennial plant 30-100 cm high. Stems glabrous or with sparse short adpressed hairs, densely leafy, dark purple. The leaves are short-petiolate, oblong-ovate, pointed, sharply serrated along the edge. The flowers are small, bisexual or pistillate, collected in false whorls, forming spike-shaped inflorescences on the tops of the shoots. The fruit consists of four nuts. Blooms from late June to September. Fruit is very rare. Eurasian look. Cultivated everywhere in gardens and orchards. Sometimes wild. Plants contain 2-3% essential oil (in inflorescences up to 6), tannins and resinous substances, 0,007-0,0075% carotene (in leaves 0,0105-0,012 to 40), 0,0095 ascorbic acid, 0,014% routine. The seeds contain 20% fatty oil. The main component of the essential oil is the secondary alcohol menthol (45-92%), in addition, citral, geraniol, carvone, dihydrocarvone were found. The oil is colorless, with a yellowish or greenish tint, a pleasant refreshing taste and smell. When settling, it thickens and darkens. It is a natural hybrid of water mint Mentha aquatica L. and spearmint M. spicata L. Peppermint has been used since ancient times and was highly valued in ancient Rome. The rooms were sprinkled with mint water, and the tables were rubbed with mint leaves to create a cheerful mood for the guests. It was believed that the smell of mint stimulates the brain, so students in the Middle Ages were recommended to wear mint wreaths on their heads during classes. Currently, peppermint leaves are used, as well as its aerial parts during the flowering period. Essential oil and menthol are obtained from them, which are widely used in medicine, perfumery, confectionery and alcoholic beverage industries, and in the production of cognacs. Mint is very popular in English cuisine, it is added to lamb meat sauces. In American cuisine, it is added to improve the taste and aroma of mixed drinks made from tomato juice and in various fruit and vegetable salads. In Arabic, Spanish and Italian cuisine, mint is served as a spice or added to various spice mixtures. Mint leaves enhance the flavor of roasts, roast lamb, lamb and chicken. It is added to stewed cabbage, carrots, peas or leeks. Small amounts of fresh shoots can be used to add to vegetable soups, meat marinades, and cheese dishes. In medicine, mint leaves are part of gastric, carminative, sedative and choleretic teas, mint drops for nausea, as an appetite enhancer, and an antispasmodic gastric remedy, M. N. Zdrenko’s collection, I. I. Traskov’s anti-asthmatic medicine. Mint leaves are popular in folk medicine. They are used externally for neuralgia, as an antiseptic for inflammatory processes, burns, diseases of the upper respiratory tract, hoarseness, hoarseness, bronchitis and bronchiectasis, toothache; inside - with gastrointestinal and hepatic colic, as an astringent, antitussive, with nausea, heartburn, as a sedative for nervous excitement in menopause. Menthol, released from mint oil, is used for flatulence, angina pectoris, it is part of drops and ointments for the common cold, migraine pencils, and is also used in the manufacture of a number of medicines - validol, valocardin, ingafen, olimetin, Zelenin drops and others used in diseases accompanied by spasm of the coronary vessels, smooth muscles. Valuable honey plant, gives nectar. Honey has an amber color and a pleasant mint flavor. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Peppermint, Mentha piperita L. Botanical description, habitat and habitats, chemical composition, use in medicine and industry
Synonyms: English mint, cold mint, cold mint, cold mint. Perennial herbaceous plant of the labiatae family (Labiatae), with erect tetrahedral stems up to 100 cm high. The rhizome is horizontal, branched, with thin fibrous roots extending from the nodes. The leaves are short-petiolate, oblong-ovate, pointed, with a heart-shaped base and sharply serrated edges, dark green above, light green below, 3-6 cm long, 1,5-2 cm wide. The flowers are small, red-violet, collected on the tops of the shoots in capitate spike-shaped inflorescences. The fruit consists of 4 dark brown nuts (seeds), about 0,75 mm long, enclosed in a calyx. Blooms from late June to September. Range and habitats. Does not exist in the wild. This is a hybrid bred in England by hybridization of water mint and spearmint (M. aquatica L. x M. spicata L.). Chemical composition. The plants contain essential oil (Peppermint Oil) (2,4-2,75% in leaves, 4-6% in inflorescences), tannins and resinous substances, carotene (0,007-0,0075%, in leaves 0,0105- 0,012), hesperidin, ascorbic (0,0095%), chlorogenic (0,7%), coffee (0,5-2%), ursolic (0,3%) and oleanolic (0,12%) acids, rutin ( 0,014%), betaine, arginine, neutral saponins, glucose, rhamnose, phytosterol. Fatty oil (20%) was found in the seeds. The oil is colorless, with a yellowish or greenish tint, a pleasant refreshing taste and smell. When settling, it thickens and darkens. The main component of the essential oil is the secondary alcohol l-menthol (45-92%). The leaf oil also contains menthol esters with acetic and valeric acids, alpha- and beta-pinene, limonene, dipentene, phellandrene, cineol, citral, geraniol, carvone, dihydrocarvone. Application in medicine. Peppermint leaf (lat. Folium Menthae piperitae) and threshed peppermint leaf (Folium Menthae piperitae contusae) are used as medicinal raw materials. Harvesting is carried out in dry weather, when about half of the plants bloom. In medicine, mint leaves are part of the gastric, carminative, sedative and choleretic teas, mint drops for nausea as an appetite enhancer, and anti-spasmodic gastric remedy. From medicinal raw materials receive tincture and "mint water". The main active ingredient in mint preparations is menthol, which is contained in the essential oil of the plant. In addition to the essential oil, mint contains terpenoids (limonene, cineol, dipentene), carotene, rutin, ascorbic, ursolic, oleanolic acids, flavonoids, tannins, and trace elements. It is used for inflammatory diseases of the upper respiratory tract, soothes headaches, improves appetite. Mint leaves are popular in folk medicine. They are used externally for neuralgia, as an antiseptic for inflammatory processes, burns, diseases of the upper respiratory tract, hoarseness, hoarseness, bronchitis and bronchiectasis, toothache; inside - with gastrointestinal and hepatic colic, as an astringent, antitussive, with nausea, heartburn, as a sedative for nervous excitement in menopause. Menthol, released from mint oil, is used for flatulence, angina pectoris, it is part of drops and ointments for the common cold, migraine pencils, and is also used in the production of a number of medicines - validol, valocordin, ingafen, olimetin, Zelenin drops and others used in diseases accompanied by spasm of the coronary vessels, smooth muscles. In folk medicine, peppermint leaves are used for increased acidity of gastric juice in the following mixture: crushed peppermint leaves 15 g, bean 2 g, yarrow flower baskets 15 g, St. John's wort herb 30 g. 2 hours, filter and take during the day the entire portion of 2-1 tablespoons per reception. With low acidity, the following mixture is used: peppermint leaves 20 g, cudweed grass and knotweed grass 15 g each, yarrow flowers 15 g, chamomile flowers, dill seeds, cumin seeds, valerian root 10 g each, hops 5 g. The mixture is stirred and 4 tablespoons pour 1 liter of boiling water E cups), insist in the oven for 10-12 hours. In the morning, on an empty stomach, drink 1 cup, and then 1 cup every 2 hours during the day. Other uses. In modern cooking, leaves and aerial parts collected during the flowering period are used. Essential oil and menthol are obtained from them, which are widely used in medicine, perfumery, confectionery and alcoholic beverage industries, in the production of cognacs. Mint is very popular in English cuisine, it is added to lamb meat sauces. In American cuisine, it is added to improve the taste and aroma of mixed drinks made from tomato juice and in various fruit and vegetable salads. In Arabic, Spanish and Italian cuisine, mint is served as a spice or added to various spice mixtures. Mint leaves enhance the flavor of roasts, roast lamb, lamb and chicken. It is added to stewed cabbage, carrots, peas or leeks. Small amounts of fresh shoots can be used to add to vegetable soups, meat marinades, and cheese dishes. Authors: Turova A.D., Sapozhnikova E.N.
Mint, Mentha. Classification, synonyms, botanical description, nutritional value, cultivation
From the wild flora, several types of mint are cultivated and used. All mints have a specific smell due to the presence of essential oil. The most important is the so-called peppermint - Mentha piperita L. In addition to peppermint, M. viridis L., M. arvensis L., M. pulogium L., M. longifolia (L.) Huds., M. aquatica are used for food L., M. crispa L. Mint is a perennial plant; spike-shaped inflorescences; the seeds are small and germinate only 15-20 days after sowing. The leaves serve as a seasoning for a wide variety of dishes. Mint is widely used in confectionery, perfumery, the production of tinctures and liqueurs. Menthol, which is the main component of peppermint oil, is used in medicine. For mint, light, fairly moist, fertile soils are suitable. It reproduces by seeds, but mainly by segments of roots; with the second method, varietal characteristics are better preserved. Root cuttings are planted in autumn at a distance of 10-20x40-50 cm. Mint is grown in one place for no more than 3 years. After pruning shoots and leaves (twice a year), plants should be fed with mineral fertilizers. Mint is harvested during flowering and, like other labial herbs, is used both fresh and dry. Dry product yield - 2-2,5 t/ha. Author: Ipatiev A.N.
Peppermint, Mentha piperita. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Peppermint, Mentha piperita. Tips for growing, harvesting and storing
Peppermint (Mentha piperita) is a perennial herb in the Lamiaceae family. It is known for its refreshing aroma and taste due to the menthol content. Peppermint is widely used in cooking, medicine and perfumery. Cultivation:
Preparation and storage:
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