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CULTURAL AND WILD PLANTS
Field mint (meadow mint). Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Field mint (meadow mint), Mentha arvensis. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Mint (Mentha) Family: Lamiaceae (Lamiaceae) Origin: Europe Asia Area: Field mint is distributed all over the world, including in Europe, Asia, Africa, Australia, America Chemical composition: Field mint contains essential oils, including menthol, menthone, isomenthon, piperitone, limonene, etc. In addition, it contains flavonoids, tannins, carotenoids, coumarins, organic acids and other biologically active substances. Economic value: Field mint is widely used in cooking, pharmaceuticals, perfumery, cosmetology and medicine. The plant is used as a spice to add flavor and aroma to drinks and dishes. Peppermint essential oils have a cooling and bactericidal effect, in medicine it is prescribed for headaches, nausea, colds and other diseases. Legends, myths, symbolism: In ancient Greek mythology, mint was associated with love and marriage, and it is said that Minerva turned it into a plant from the hair of a girl who could not reciprocate the feelings of a beautiful youth. In folk medicine, field mint is used as a remedy for headaches, indigestion and colds. In some cultures, mint is also associated with purity and freshness.
Field mint (meadow mint), Mentha arvensis. Description, illustrations of the plant Field mint (meadow mint), Mentha arvensis. Botanical description of the plant, areas of growth and ecology, economic importance, applications
It grows everywhere on moist soils, in forests, meadows, glades, among shrubs, in floodplains, near water bodies. Perennial herbaceous plant up to 70 cm high. Creeping rhizome. Stems erect or ascending, branched, pubescent. The leaves are petiolate, longitudinally ovate, the edges are sharp-toothed, dark green above, lighter below, densely pubescent. Blooms all summer, from June to September. The flowers are small, pink-lilac, create spherical thick whorls in the axils of the upper leaves. Fruits - 4 elliptical nuts, located in a cup, ripen in July - September. The grass contains triterpenes, flavonoids, carotene, tannins, organic acids, a lot of essential oil. For economic purposes, essential oil is used in the perfume industry for flavoring toothpastes, powders, essences, elixirs, eau de toilette, etc. Mint leaves and flowers are used in food. They give the food a pleasant aroma, refreshing taste. As a seasoning, they are added to salads, first and second courses. Mint is used in bakery, confectionery, in the manufacture of drinks, kvass, compotes, cocktails, etc. Mint protects milk from rapid sourness. Fish salad with mint. Cut the boiled or fried fish, add chopped mint, salt, mix. Season with mayonnaise or sour cream sauce with horseradish. Sprinkle with dill and parsley. 250 g fish, 25 g mint, 150 g mayonnaise, dill and parsley. Salad of sausage and cheese with mint. Cut the sausage into small cubes, cheese into strips, tomatoes, cucumbers into slices. Line the bottom of the salad bowl with lettuce leaves, lay the prepared foods in layers on top, mixing them with chopped mint leaves. Season with mayonnaise or sour cream. 100 g sausage, 100 g cheese, 100 g lettuce, 150 g cucumbers, 150 g tomatoes, 30 g mint, 100 g mayonnaise (or sour cream). Vegetarian soup with mint. Boil vegetables in water, add mint leaves, salt, boil over low heat for another 2-3 minutes. Season with butter, sour cream, dill and parsley. 50 g potatoes, 50 g cabbage, 30 g tomatoes, 40 g carrots, 15 g parsley root, 20 g canned green peas, 500 ml water, 25 g sour cream, 10 g oil, 10-15 g mint leaves, salt, 20 g greens of dill and parsley. Pickle with mint. Rinse pickles, peel, seeds, finely chop, cook in broth until tender. Boil potatoes separately, add cucumbers, browned carrots, onions, roots, mint sprigs, salt and bring to a boil. Before serving, season with sour cream and dill and parsley. 500 ml of broth, 50 g of potatoes, 50 g of cucumbers, 50 g of carrots, 15 g of parsley root, 25 g of onion, 15 g of butter, 25 g of sour cream, 10 g of mint, salt, dill and parsley. Borscht with mint. Chop beets, carrots, parsley root, chop onions, stew until tender, pour in broth, add finely chopped cabbage and boil. Season with tomato sauce, flour diluted with broth, put sprigs or mint leaves, salt and bring to a boil. Before serving, put sour cream and parsley and dill on a plate. 500 g of broth, 80 g of beets, 60 g of cabbage, 30 g of carrots and parsley root, 10 g of flour, 20 g of tomato sauce, 15 g of oil, 25 g of sour cream, 15 g of mint, 50 g of onion, salt, parsley and dill. Meatballs with mint. Minced meat, onion, white bread soaked in milk or water, pass through a meat grinder, add eggs, mint leaf powder, ground black pepper, salt, mix. Form meatballs from the mass, bread them in breadcrumbs, put them in a frying pan heated with oil, pour in sour cream sauce and bake in the oven. 500 g minced meat, 80 g white bread, 2 eggs, 50 g onion, 50 g breadcrumbs, 200 g sour cream sauce, 5 g mint powder, salt, pepper to taste. Potato casserole with meat and mint. Mix mashed potatoes with boiled meat, passed through a meat grinder, browned onions, mint, salt. Put the mixture into a warm, oiled form, pour over sour cream and bake in the oven. Before serving, grease with sour cream, butter, sprinkle with dill and parsley. 200 g potatoes, 200 g meat, 30 g onion, 10 g butter, 50 g sour cream, 10 g mint, salt, dill and parsley. Meat stew with mint. Cut the meat into large pieces, fry, add browned carrots with onions, fried potatoes, green peas, parsley root, salt, dill seeds, cumin, bay leaf, pour mint sauce and simmer for 20-30 minutes over low heat. Sprinkle with dill and parsley before serving. To prepare the sauce, dry the flour in a pan, mix with sour cream, tomato sauce, heat to a boil, add mint leaves, salt. 500 g of meat, 300 g of potatoes, 50 g of onions, 50 g of tomato sauce, 50 g of green peas, 5 g of dill and cumin seeds, 50 g of carrots, 20 g of parsley root, 50 g of sour cream, 10 g of mint, dill greens and parsley, salt, spices to taste. Kissel berry with mint. Mash the berries, squeeze out the juice. Pour pomace with water, boil for 5-10 minutes, strain, add sugar, boil, pour starch diluted with cold water, bring to a boil, pour in juice and mint drops. 200 g of berries, 40 g of sugar, 500 ml of water, 20 g of potato starch, mint drops to taste. Fresh fruit compote with mint. Cut apples, pears, plums into slices, cook until tender. At the end of cooking, add sugar and mint. 500 ml of water, 250 fresh fruits, sugar, mint leaves to taste. Apple-carrot drink with mint. Put chopped apples in boiling water, add sprigs or mint leaves, leave for 1,5-2 hours in a sealed container, pour in carrot juice, add sugar, 200 g of apples, 100 ml of carrot juice, 500 ml of water, sugar, mint to taste. Cabbage juice with mint. Chop fresh white cabbage, crush in a porcelain mortar with a wooden pestle, squeeze out the juice, strain, add mint drops. 500 g cabbage, mint drops to taste. Tea with mint. Mix the dried leaves of mint, oregano, St. John's wort. 1 teaspoon of the mixture pour 250 ml of boiling water, let it brew. Drink with sugar, jam, honey, xylitol. 100 g of dried mint leaves, oregano and St. John's wort. Cranberry juice with mint. Pass cranberries through a juicer, put the juice in a cold place. Pour the pulp with water, bring to a boil, strain, add sugar, sprigs or mint leaves, cool, combine with cranberry juice, put a slice or lemon peel. 250 g cranberries, 100 g sugar, 1 liter of water, 5-10 g mint, 10 g lemon. You can also make fruit drink from other berries. Bread kvass with mint. Pour boiled water over black bread crackers for 12 hours. Bring the dry infusion to a boil, brew mint in it, add sugar, risen yeast mixed with wheat flour, cover with a towel and keep in a warm place until a thick foam appears (carefully remove it). Strain the infusion, pour into bottles, add 1-2 raisins, cork and put in a cold place for 3-4 days. 1 kg of crackers, 400 g of sugar, 30-50 g of yeast, 6 liters of water, 25-50 g of flour, 25-50 g of mint, 50 g of raisins. Cranberry kvass with mint. Mash cranberries with a wooden pestle, add water, bring to a boil, strain, add sugar, boil for 1-2 minutes, cool. Pour the dissolved yeast into the broth, add mint and put in a warm place for a day. Strain kvass, pour into bottles, put 5-6 raisins, cork and put in a cold place for 2-3 days. 800 g cranberries, 6 l water, 800 g sugar, 40 g yeast, 50 g raisins, 50 g mint. Currant kvass with mint. Dissolve sugar in chilled boiled water, add mint, currant juice and yeast mashed with sugar. Keep kvass in a warm place for 3-4 days, pour into bottles, cork. Store in a cool place. 6 liters of water, 800 g of sugar, 40 g of yeast, 50 g of mint, 600 ml of currant juice. Rhubarb juice with mint. Peel rhubarb stalks, fibers, rinse with cold water, cut into pieces 2-2,5 cm long, blanch for 2-3 minutes, cool in cold water, chop, squeeze juice, add mint or mint drops and sugar. 250 g rhubarb juice, sugar and mint drops to taste. Vegetable cocktail with mint. Mix apple, carrot, tomato, orange juices, add salt, sugar, pepper, beat in a mixer, pour into glasses, put mint sprigs or drops in each. 50 ml each of apple, carrot, tomato and orange juice, salt, sugar, pepper, mint to taste. Berry cocktail with mint. Dilute berry syrup with chilled boiled water, add ice cream, beat. Drop a sprig of mint into a glass. 25 g syrup, 100 ml water, 100 g ice cream, 3 g mint. Candied mint. Dip mint leaves into whipped protein, then into boiling sugar syrup for 1-2 minutes, arrange on plates, dry. 500 g mint leaves, 350 g sugar, 500 ml water, 2 egg whites. Sauerkraut with mint. Mix shredded and salted cabbage with grated carrots, cumin seeds, dill and place in a wooden, glass or enamel bowl, sprinkling with mint sprigs. 10 kg of cabbage, 500 g of carrots, 5 g of cumin and dill seeds, 250 g of salt, 30-50 g of mint. Salted cucumbers with mint. Put sprigs of mint, cherry, oak, currant, horseradish, dill, garlic stalks, then cucumbers on the bottom of the dishes and pour over the brine. For 1 liter of water - 60-80 g of salt. Mint leaves are used in folk medicine. They have a calming, analgesic, anti-inflammatory effect, improve appetite, secretion of digestive glands, stop nausea and vomiting. From mint leaves, an essential oil is obtained, consisting mainly of menthol. The latter reflexively expands the vessels of the brain, heart, and lungs. With external use of menthol, the sensitivity of nerve endings decreases, peripheral vessels narrow, and pain decreases. Menthol (mint) oil is used externally for muscle cramps, joint pain, skin itching, neuralgia, toothache, bronchitis (for inhalation). Oil is a part of mint drops, menthol is a part of validol, Zelenin drops, valocordin, ointments, suppositories. Infusion of mint leaves. Infuse 5 g of leaves in 200 ml of boiling water for 10-15 minutes in a thermos, strain. Drink 1 tablespoon every 3 hours for gastritis with high acidity of gastric juice, colitis, diseases of the liver, gallbladder, nausea, and bloating. Infusion of mint herb. Infuse 10 g of herbs in 200 ml of boiling water for 1 hour, strain. Take 1 tablespoon 3-5 times a day for gastritis, stomach cramps, intestines, bloating, diarrhea, as an expectorant and diaphoretic for colds, coughs, heart disease, nervous disorders. Mint decoction. Boil 50 g of mint in 8 liters of water for 10-15 minutes, leave for 30 minutes. Use for baths with rickets, scrofula, pain in the joints. Mint powder. Chop dried mint leaves. Take / 2 teaspoons 1-2 times a day for nausea, vomiting, spastic pain in the abdomen. Fresh leaves are applied to wounds, ulcers. Mint leaves are part of the gastric, choleretic, carminative, expectorant diaphoretic collections. Contraindications: hypersensitivity to mint. Mint leaves are harvested at the beginning or during flowering, when more than half of the flowers are in the budding phase. At this time, the essential oil accumulates in the greatest amount. In the future, when the growth of the leaves stops, the evaporation of the essential oil increases, its amount decreases. Fresh leaves contain more menthol, but less oil than dried leaves. Dried raw materials are light or dark green in color, with shiny glands containing essential oil below. Air dry. Shelf life - 2 years.
Field mint, Mentha arvensis L. (M. austriaca auct.). Botanical description, distribution, chemical composition, features of use
Lamiaceae family - Lamiaceae. Perennial. Creeping rhizome. Stems 15-100 cm high, often prostrate, less often erect, branched, sometimes reddish, shaggy-fluffy from hairs directed downwards. Leaves ovate, oblong-ovate, oblong-elliptic, acute at the apex, serrated-toothed along the edge. The flowers are lilac or lilac-pink, collected in many-flowered spherical false whorls on hairy, rarely bare pedicels; calyx campanulate, often purple, hairy; wide-tubular corolla. The fruit is a rounded, blunt at the top, smooth nutlet. Blooms in June - October. The fruits ripen in August - October. It grows in fields, meadows, along the banks of reservoirs, rivers, lakes, ditches, in marshy areas. Eurasian species, grows in Europe, Western and Central Asia, the Caucasus, comes to India and Nepal. The aerial part of the plant contains up to 2% essential oil, the main part of which is menthol and various terpenes. Young shoots are used as a seasoning for dishes and for flavoring tea mixtures, drinks, sauces, confectionery, vinegar.
Essential mint oil is widely used in medicine as a gastric and analgesic, menthol - for the common cold, migraine, as a disinfectant and analgesic, in the treatment of frostbite, for the production of validol. Mint leaves are used for migraine, neuralgia; the aerial part of the plant - as an antitussive, expectorant, with tachycardia, nausea, vomiting, allergies, as an appetite enhancer, with hyperacid gastritis, gastrointestinal and hepatic colic, as an astringent. In Tibetan medicine, it is used internally for the treatment of pulmonary tuberculosis and gastric diseases, externally - as an analgesic for convulsions, rheumatic and arthritic pains, as an anti-inflammatory for skin diseases. Mint is part of the appetizing, gastric, carminative, diaphoretic, choleretic and sedative collections and collections for baths. Honey plant. Widely cultivated, especially Mentha arvensis var. piperascens Hort., characterized by a high (up to 92%) menthol content in oil. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Field mint, Mentha arvensis L. Description, habitats, nutritional value, use in cooking
Mint is a perennial plant from the mint family, with long creeping rhizomes, with a branched tetrahedral stem, with lanceolate, sharp, serrated, pubescent leaves. The flowers are small, pinkish-purple, collected in dense spherical whorls in the axils of the upper leaves. Plant height 15-40 cm. Several types of mint are used in nutrition as seasonings and spices. The most common is field mint. Less common is long-leaved mint. Its distinctive feature is longer and less pubescent leaves. In the XNUMXth century Peppermint (M.piperita) was bred by hybridization, which is bred for essential oil and for the production of menthol. She is also found in a feral state. In Transcaucasia, apple mint (M. gotundifolia) is grown with a delicate aroma and taste. Field mint grows in damp meadows, in floodplains, near water bodies, in damp forests. All types of mint contain essential oil, carotene, flavonoids and organic acids. Peppermint is richer in aromatic substances. The amount of essential oil containing menthol in its leaves reaches 2,7%, and in inflorescences - 6%. When salting cabbage with quarters of heads of cabbage, mint is one of the best means of promoting their long-term storage, while it gives the cabbage a high taste. A pleasant aroma and refreshing effect make mint a good substitute for natural tea in a number of regions of the country. Kvass prepared with mint has a high taste and lasts longer. Mint decoctions are used as an aromatic substance in baking gingerbread and other confectionery. Mint leaves and flowers are added as a seasoning to salads, soups, fish and vegetable dishes. Adding mint to milk prevents it from sourness and lengthens its shelf life. Author: Koshcheev A.K.
Mint. reference Information
Mint is an off-season product. It is eaten fresh in summer, dried and frozen in winter. And mint oil and essence are added to confectionery and drinks that are consumed all year round. What kind of grass is mint. Mint is a perennial plant of the mint family, they are also labiate. Many representatives of this family have stems and leaves covered with multicellular hairs with glands at the ends. These glands secrete essential oils, and among the labiates there are many fragrant herbs: marjoram and rosemary, basil and oregano, lavender, thyme and, of course, mint. Mint is a collective name that combines several species. Peppermint Mentha piperica has the sharpest, menthol flavor. It is a natural hybrid of wild spearmint M. aquatica and spearmint M. spicata. The plant was first discovered in England in 1669, so the second name of the species is English mint. The interspecific hybrid almost does not form viable seeds, and it is propagated by pieces of rhizome. And the matter does not reach the mint fruits at all - in our latitudes they do not ripen. In addition to peppermint, people widely use other types of mint, including spearmint and water, curly, field, green, Japanese and Canadian (it grows not only in North America, but also in Siberia, the Far East, Northern China and Japan), as well as ginger mint M. gracilis - a hybrid of meadow mint and spearmint. How mint is used. It is not vitamins or trace elements that make mint so attractive, but the pleasant smell and refreshing taste that arises from the essential oil that stems, leaves and buds are saturated with. When the mint fades, its aroma disappears, so you need to collect it before flowering. The plant is eaten fresh, added to salads and tea, kvass and wine are insisted on mint leaves, honey drinks are brewed. Mint is dried for the winter, and then used as a seasoning for meat, fish, cereals and soups, in pure form or in combination with other fragrant herbs of the mint family, sometimes crushed juniper berries are added to the spicy mixture. Mint also flavors confectionery, drinks (tea, coffee, wine, sorbets), vinegar and even cheese. Almost everyone has tried mints, gingerbread and mint tea. And in the East, a bunch of grass is brewed with boiling water and is called mint tea, although tea leaves are not added to it at all. Mint liqueurs are also known, the most famous of which is the sweet green Creme de Menthe ("Mint Cream"), Hercule Poirot's favorite alcoholic drink. Different types of mint are used in different ways, it depends on the content of menthol in the essential oil. Peppermint is one of the most mentholic. Due to its pronounced taste, it must be used with caution; if you overdo it with the amount, the dish will turn out bitter. Some people have another problem - allergies. It is rare, but painful, with headache, stuffy nose, abdominal cramps, and intestinal upset. The cause of the allergy has not been precisely established, perhaps it is caused by the salicylates present in mint, the vegetable alcohol linalool, or some vegetable proteins. You will not envy such people, because peppermint oil is often included in pharmaceutical products: shampoos, soaps, toothpastes. Other types of mint have a much milder flavor. Spearmint is often used in cooking. It is she who is included in the classic recipe for the most popular mint drink mojito, a cocktail of five ingredients: white rum, sugar cane juice, lime juice, sparkling water and mint. Mint leaves are kneaded to make the drink more aromatic, but do not tear. The birthplace of mojito is Cuba, Hemingway loved him very much. There is a non-alcoholic version of mojito called nojito. And then there is the mint julep, which, in addition to spearmint leaves, includes bourbon whiskey, sugar and water. Often, not leaves, dried or fresh, are added to the dish, but mint essence. It makes it easier to knead dough and ice cream. Natural essence is obtained from plants by distillation, however, some people, who do not have a distillation apparatus, replace the essence with vodka tincture on finely chopped leaves. Two quick recipes If you want freshness in winter, you need to peel and coarsely chop four bananas, tear off the leaves from three sprigs of mint and grind them into a pulp, and then beat it in a blender along with bananas and a tablespoon of honey. Divide the resulting mass into glasses and add mineral water without gas. And to warm up and cheer up, drink mint coffee. It is enough to put a leaf or two in a cup. If fresh mint is not at hand, you can prepare a mint infusion by boiling dried leaves for two to three hours, and then brew coffee on this water. On the composition of mint oils. Peppermint essential oil contains menthol and menthyl esters, the bitter terpenoid menthone, mentofuran, and 1,8-cineol, as well as small amounts of other terpenoids: limonene, pulegone, caryophyllene, and pinene. The ratio of components varies depending on the type of mint. Chief among them, of course, is menthol, in oil from different varieties of peppermint its content reaches 50%, and in oil of field (Japanese) M. arvensis mint - 80%. Menthol activates cold receptors on the skin and mucous membranes, which is why we feel cold when we chew a mint leaf, suck on a lollipop, or brush our teeth with mint-flavored toothpaste. No wonder peppermint is also called cold, or holodnyanka. Other types of mint are not so mentholous, and spearmint leaves contain a minimum amount of menthol and menthone. The main component of its oil is the fragrant terpenoid R(-)-carvone. (Another isomer of this substance, S(+)-carvone, smells like cumin and dill and is not part of spearmint.) This is why spearmint is so popular with cooks. How useful is mint? The medicinal properties of mint have been known since time immemorial. Most often, doctors use peppermint rich in menthol. It is taken for spasms of the gastrointestinal tract, nausea and vomiting, bloating. Due to the large amount of polyphenols, essential peppermint oil has choleretic properties. Menthol dilates the vessels of the heart and brain, therefore it is effective for angina pectoris and spasms of cerebral vessels. The menthol-containing drug valocordin is very popular. Menthol is an analgesic, disinfectant and bactericidal agent, relieves inflammation of the respiratory tract and helps with a runny nose. Pliny the Elder believed that mint stimulates mental activity, so he constantly walked in a wreath of mint and advised his students to do the same. We, due to the severity of the Russian climate, cannot literally follow Pliny's advice, but it is within our power to have a bottle of peppermint oil. Peppermint is part of many collections, teas and baths with it soothe. But spearmint tea, according to some reports, reduces the level of testosterone in the blood and is therefore useful for women suffering from hirsutism (growth of facial hair). A few words about lemon mint. Lemon mint, strictly speaking, and not mint at all, is the popular name for lemon balm Melissa officinalis, which, like mint, belongs to the mint family. Its leaves and shoots are rich in ascorbic acid and carotene and smell like lemon. Melissa greens are used as a spice for salads, soups, second courses and pickles, and as a flavoring for teas and spirits. The essential oil of lemon balm contains more than 200 compounds, but there is practically no menthol in it. The monoterpenes neral and geranial are responsible for the characteristic lemon smell of the plant. What is catnip? Catnip (catnip) Nepeta cataria is another essential oil plant of the Lamiaceae family. This is a spice with a lemon scent, which is why catnip is sometimes confused with lemon balm. It is flavored with confectionery products, and is also used in the perfume industry. However, the nature of the lemon smell of catnip is different than in M. officinalis. The main component of catnip essential oil is the monoterpenoid compound nepetalactone. It also contains ascorbic acid, tannins, glycosides and bitterness. Catnip gets its name from the fact that it excites felines - even lions get excited by the smell of nepetalactone. Animals purr loudly and roll on the ground. The ecstasy lasts for ten minutes. And traditional medicine recommends catnip to people as a remedy for hysteria and melancholy. Author: Ruchkina N.
Mint. Legends, the birthplace of the plant, the history of distribution
Since ancient times, people have appreciated odorous herbs. Their aroma fought off the bad smell of rotting garbage, improved the air in the rooms. Expensive incense flocked to Ancient Rome from different countries. At the feasts of the well-born patricians, the guests were showered with rose petals, which exuded the most delicate aroma. But there were also more modest smells. Usually, when guests arrived, tables were rubbed with freshly picked mint, and walls and floors were sprinkled with water infused with mint leaves. It was not necessary to go far for this grass - it grew everywhere. As soon as he crossed the threshold of the house, the guest knew that they were waiting for him here! This was told to him by the aroma of mint, which served as a good sign among the Romans. They believed that the minty smell uplifts the mood and contributes to a pleasant table conversation. Ancient scientists assured that the plant has a beneficial effect on brain function. Therefore, the famous Roman historian Pliny the Elder constantly wore a wreath woven from fresh mint on his head, and advised his students to do the same. In Russian villages, they knew nothing about the customs of the ancient Romans. But even here mint was appreciated. The leaves were put in cabbage soup - the food became fragrant. And the one who had no appetite drank a decoction of mint leaves before dinner. Do not forget about them today. Appetizing drops, stomach pills, ointments for the common cold, a remedy for headaches, heart drops - we can find a whole set of mint medicines in a modern pharmacy. Our good friend is also present in Kholodok sweets, mint candies and gingerbread! For a long time they no longer put mint leaves in cabbage soup, they do not rub tables with fragrant grass for the arrival of guests. And yet the minty spirit has not disappeared from our apartments. Every time a toothbrush begins to “clean up” in our mouths, we feel a familiar aroma and a pleasant cooling taste: neither toothpastes nor powders can do without mint. Author: Osipov N.F.
Field mint. Interesting plant facts
Field mint is a well-known spicy and aromatic plant. Leaves flavor kvass, soft drinks, sweets, cookies, etc. Fresh grass is used as a seasoning for salads, vegetables, fish and meat dishes, for flavoring tea, wines, tinctures. Aromatic essential oil is extruded from mint leaves, which acts refreshingly and tastes good. But the greatest value of mint is its healing qualities. Mint preparations regulate cardiac activity, reduce headaches, and are part of such well-known drugs as validol and valocordin. Fresh mint leaves are used to make a refreshing drink that helps with various stomach diseases, skin inflammation, headaches, heartburn, migraines, etc. The drink is prepared as follows: two teaspoons of crushed young leaves are poured into a glass of boiling water and infused until completely cooled. by tightly closing the lid. Two teaspoons of sugar are added to the infusion and drunk throughout the day. A tablespoon of a mixture of mint leaves, chamomile flowers, sage and oregano herbs is poured with boiling water and infused for 8-10 hours. The infusion is filtered, mixed with goose or chicken fat and put in the oven for several minutes to obtain a homogeneous mass, which is used for medicinal purposes. and nourishing masks. Withstand the mask on the face and neck for 20-25 minutes, wash off with lotion. Such a mask works especially well for wrinkles around the eyes and on the temples, it prevents sweating of the skin, strengthens and tones the subcutaneous muscles, and gives elasticity to tired skin. One glass of fresh mint leaves in a glass bowl is poured with a glass of boiling water, tightly closed with a lid and infused for 30-40 minutes. The infusion is filtered and ice is prepared for procedures, which perfectly refreshes and tones the skin, helps with minor rashes and redness, removes wrinkles and sclerotic redness of blood vessels. There is another recipe. Mint grass is passed through a juicer. The resulting juice is mixed with half an egg yolk and poured into a freezing bath. Do the usual skin massage with a piece of frozen mint juice, then the skin is dried and smeared with a nourishing cream. The procedure helps not only to remove wrinkles, but very well refreshes and tones the skin of the face and neck, softens and makes it supple and elastic, improves blood circulation, especially in summer. In folk cosmetics, leaves and flowers have long been used to prepare infusions for lotions and rubs in the treatment of inflammation and irritation of the skin, nervous diseases, as a refreshing agent. Mint grass is harvested during flowering in the morning after the dew has disappeared. Air dry in the shade, store in a tightly sealed container to prevent evaporation of the essential oil. For the preparation of cosmetic and hygienic baths, herbal preparations with the obligatory participation of mint are most often used. Mint is an indispensable part of all kinds of rinses. Mint infusion helps with stomach cramps, diseases of the gallbladder and stomach, has an exciting effect, pleasantly cools and aromatizes the skin. For a hygienic bath, take 200-250 g of mint herb and make steam in a sealed container, which is then poured into the bath. With oily facial skin, compresses and poultices are made from mint grass, adding other medicinal herbs. To prepare compresses, take a tablespoon of mint, chamomile, horsetail, sage and lime blossom, brew in boiling water and filter after cooling. A napkin soaked in a steam heated to 85-90 ° C is applied to the face. After cooling the napkins, another napkin soaked in cold water is applied. This alternation is done several times over 20-25 minutes. Such an alternating compress smoothes and tones the skin well. Dry mint leaves mixed with chamomile flowers and sage grass, lime blossom are used for facial steam baths, in infusions for wiping oily skin, and in hot weather - to reduce sweating and refresh the skin. A recipe for making a tonic infusion of mint leaves, lime blossom, St. John's wort and chamomile flowers is known - one tablespoon per two cups of boiling water. Napar insist until completely cooled, filter, add a tablespoon of floral cologne or two tablespoons of vodka. The infusion is wiped every evening on the face, used as a lotion before using nourishing creams. A decoction of mint leaves is a simple and reliable remedy for strengthening tired eyes and refreshing the skin around them. A cotton or gauze swab is soaked in mint infusion, squeezed lightly and applied to the eyes for several minutes. Lotions have a beneficial effect on the nervous system, smooth out premature wrinkles around the eyes. The use of decoctions, infusions or steams of mint prevents sweating and fungal diseases of the feet, strengthens the feet, and has a positive effect on the entire body. An infusion of peppermint leaves in alcohol is used to freshen up stale air in a room. Author: Reva M.L.
Mint. The value of the plant, the procurement of raw materials, the use in traditional medicine and cooking
It seems that the fragrant mint grass is not to be found. And they recognize it no longer by its appearance, but by its smell. It is worth smelling a shaggy twig or rubbing just one of its leaves in the palm of your hand, as a pleasant smell characteristic of this plant will give you both spice and fragrance, and some kind of light chill, for a long time unforgettable. Every leaf is a box of fragrances, always full of charm and charm. In the Russian forbs, vigorous mint bushes are visible from May to September, the entire long period of growth and development of the green tribe. There are many types of mint on Earth, but these plants are widely and abundantly distributed mainly in the temperate zone of the Old and New Worlds. Mint is undemanding to soils, but the habitat must be necessarily moist and even damp. That is why you will most often meet mint on the banks of a river or lake, in a swampy forest and in the ravine, in a floodplain meadow and along ditches. The rhizome of fragrant grass is creeping - there is no need to go deep on damp soils; the stem is low, prostrate, with pubescent shoots. Mint leaves are rounded, egg-shaped, or slightly oblong, with a pointed tip. Their edges are serrated, the leaf blades are hairy on the front and bottom sides, rarely bare, attached to the branches with short petioles. Of all the labiales, mint has the most uncomplicated flowers. Small, with bell-shaped cups, these flowers are hairy and collected in round whorls. In the domestic flora, botanists found 22 types of mint. One of the most common and popular is field mint (Mentha arvensis). This perennial is not uncommon in the forest zone, where it occurs in damp meadows, along forest lowlands and river banks, in bushy and weedy areas. Mint reproduces with the help of seeds (they are small, brown, remain viable for 2-3 years) and vegetatively - from rhizomes and cuttings. Planted cuttings of creeping rhizomes are able to start new shoots. It blooms from June to September with lilac crowded flowers. It is nectariferous and in this role is of interest to beekeepers. On a summer morning, in the mint thickets, you can hear the calm buzzing of bees. Mint honey is transparent, amber, with a pleasant refreshing taste. One thing is not good, its collection from this plant is small. Field mint, as well as its green relatives, is not suitable for livestock feed. After all, livestock almost does not eat it, both raw and dried. And yet, a slight admixture of this grass in hay is desirable, since it flavors the feed and makes it appetizing. A large admixture of mint spoils the hay, degrades its nutritional value. From such hay, cows' milk yields are reduced, and milk loses its ability to coagulate. But mint leaves are an excellent spice to the table. A pinch of chopped or frayed fragrant grass will add a refreshing taste to any dish - meat, flour, vegetable, fruit. And how appetizing is bread kvass infused with mint! They also put fragrant greens in borscht, and together with cheese in dumplings. Mint relieves heartburn and bad belching, noticeably helps digestion, it is not for nothing that they say that it "colds in the mouth, but warms up the intestines." In folk medicine, it was also known as a good carminative and diaphoretic. A decoction of mint grass relieved stomach cramps, relieved diarrhea. Peasants bathed their children in broths from rickets and scrofula. Leaves for drying are torn when the plants are in bloom, stored for a long time in tightly sealed jars and boxes. For its fragrant smell, mint was highly respected in ancient times. She was credited with the ability to evoke a good mood and even amuse. That is why the Roman patricians, before meeting the guests, forced their servants to rub the tables with this fragrant grass, and sprinkle the halls with soft water. The disciples were supposed to wear wreaths of mint - the fragrant herb excites mental energy. This, to put it mildly, strange belief lasted until the Middle Ages, when students, in imitation of the ancients, laid mint wreaths on their heads, especially on the days of examination disputes. Remarkable in the biography of mint and such a fact. More than two hundred years ago, the English scientist Joseph Priestley, with the help of this herb, discovered that plants enrich the air with oxygen when they breathe. The naturalist set up an ingenious experiment: taking two identical glass caps, he placed mice and a bunch of live mint under one of them, under the other - some mice, the same number as under the first cap. The mice placed together with the plant were alive on the eighth day, and those that were alone died on the second day. So, with the help of mint, the scientist made a famous discovery: when breathing, plants emit gas, which is so necessary for animals and humans. Field mint can be used to extract an essential oil used for medicinal and household needs. Peppermint oil is part of medicines that have antiseptic, sedative, anticonvulsant and analgesic properties. A popular remedy for flu - menthol drops is just prepared from mint grass. True, for industrial processing they usually use not field, but peppermint (M. piperita). It has an exceptionally strong smell and a cooling taste. The latter property formed the basis of her nickname - the cold one. It has been bred for a long time, it is not found in the wild. Some researchers call England the birthplace of peppermint, in the old days it was designated as English: it was obtained there in the XNUMXth century by crossing wild forms. Mint tooth powders and pastes, a number of scented soaps also owe their refreshing power to this herb. Young leaves of peppermint are eaten in salads, okroshkas and as a seasoning for beef. A lot of it is used for flavoring tinctures, vodkas and liquor, in the confectionery business for baking gingerbread. In general, an excellent essential oil culture. All types of mint are demanding of light. Pollinated by flies and beetles. Author: Strizhev A.N.
Field mint (meadow mint), Mentha arvensis. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Field mint (meadow mint), Mentha arvensis. Tips for growing, harvesting and storing
Field mint (Mentha arvensis) is a perennial herbaceous plant common in the temperate climates of Europe, Asia and America. Cultivation:
Preparation and storage:
Field mint leaves are widely used in cooking, especially for flavoring tea and other drinks. They are also used medicinally to improve digestion, relieve headaches and other ailments. Peppermint essential oil is often used to create cosmetic and perfume products.
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