Family Name: LAMIACEAE
Botanical Name: MENTHA ARVENSIS / PIPERITA
Common Name: FIELD MINT, CORN MINT, JAPANESE MINT, PUDINA
Part Used: WHOLE PLANT, OIL
Habitat: Found through out India.
Uses: The entire plant is antibacterial, antifibrile. It yields an essential oil and menthol which exert, through their rapid evaporation, aslightly anaesthetic, and anodyne local effect. It is effective in headache, rhinitis, cough sore throat, colic, pruning and vomiting. Menthol obtained from this is used in balm. It is also used as flavoring agent in culinary preparations.
Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, from simple oblong to lanceolate, often downy, and with a serrated margin.
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. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb.
Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.
Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy.