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Peppermint Leaf C/S, Organic, 1/2 lb.

(PPLC-2)
Mentha x piperita  |  Origin: United States
Rating:
99% of 100
$7.50
In stock

USDA Organic

A common flavoring found in tea, toothpaste, and other food items, Peppermint is acually a crossbreed of watermint and spearmint. Peppermint is able to be cultivated most places, and is valued for its use as a digestive aid.

A seemingly simple herb, Peppermint Tea boosts a powerfully fresh and rejuvenating flavor and aroma. Enjoy this classic on its own, either steaming hot or over ice, and relish its light and crisp simplicity.

Brewing Recommendation:

1. Heat 1 cup of water to 208 degrees. 
2. Add 1-3 teaspoons of tea into a tea strainer. 
3. Pour water over herbs and steep for 15 mins. Remove tea strainer and herbs. Sweeten if desired and enjoy!


Fresh Coconut Mint Ice Cream

What better way to enjoy a healthy and delicious treat with family and friends on a hot summer afternoon? Mix it up with your favorite flavors, purées or toppings!

 

WHAT YOU'LL NEED

    • 1 young coconut, milk & meat (found at Whole Foods & Asian markets)
    • 1/4 cup Raw Honey or maple syrup
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon Celtic Sea Salt
    • 2 tablespoons Peppermint
    • 1/4 cup simmering water
    • Favorite toppings (I love the Raw Chocolate Sauce in the Making Babies Book; page 213, or chocolate chips)

 

HOW TO MAKE IT...

      1. Make four cuts at the top of the young coconut and drain milk into a blender. Once drained, chop the coconut in half and scrape the meat into your blender.
      2. For that fresh minty flavor, pour 1/4 cup simmering water over Peppermint and let steep for 5 minutes. Strain off the herbs and put the infusion in the freezer until cool.
      3. While Peppermint is cooling, add the Raw Honey or maple syrup, vanilla, and Celtic Sea Salt. Once cooled, add the Peppermint and blend all ingredients until smooth.
      4. Pour coconut mixture into your ice cream maker, and mix until frozen. Now for the best part! Add your favorite toppings, such as chocolate, fruits, or toasted nuts, and enjoy!

Common Names: Peppermint, balm mint, brandy mint

Excerpts from The How to Herb Book

      • Peppermint is a delicious mild tea. It is wonderful to use as a beverage – hot in the winter and cold in the summer. Dieters, it contains no calories.
      • One of the oldest and most popular remedies for simple colic and minor bloat in children and adults. Good for all digestive problems, helps stomach pain caused by indigestion and is soothing to the stomach.
      • Expels stomach and colon gas.
      • Excellent for fevers, flu, diarrhea, ulcers, and colitis.
      • Strengthens nerves and heart muscles.
      • Cleanses and tones the body.
      • Can take the place of coffee for a stimulant.
      • Promotes relaxation.

Excerpts from Nutritional Herbology
The popularity of peppermint is based on its volatile oil, which contains an abundance of menthol, a time-honored and clinically proven aid to digestion. Menthol is also a mild antispasmodic which makes it useful for relieving menstrual cramps and nausea. It is also a mild vasodilator, creating a warm or flushed feeling by stimulating circulation.

Peppermint oil is used in the food industry for flavoring. The herb and oil is used in the culinary arts because of its stimulating, stomachic and carminative properties. In medicine, peppermint has been useful as an antispasmodic, expectorant and irritant. It is used in alleviating the symptoms of colds, flu, and general fevers, nervous disorders, flatulent colic, rheumatism, as a local anesthetic and to cover the taste or quality of the nauseating or griping effects of other medicines.

Peppermint is high or very high on the following nutrients:

  • Calcium
  • Iron
  • Magnesium
  • Niacin
  • Phosphorus
  • Potassium
  • Protein
  • Riboflavin
  • Thiamine
  • Vitamin A

Excerpts from Practical Herbalism
The mints are amongst the oldest and most reliable of herbal remedies, especially for issues relating to digestion. Culpeper quotes an even more ancient herbal authority, Simeon Sethi, and says, “It helps a cold liver, strengthens the belly, causes digestion, stays vomit, and hiccough. It is good against the gnawing of the heart, provokes the appetite, takes away obstructions of the liver, and stirs up bodily lust.” Apart from that last commendation, most modern herbals recite virtually the same litany. Ellingwood considered it specific for flatulent colic, gastrodynia, nausea, vomiting, spasmodic pain in the bowels, hiccups, palpitation from indigestion, griping, irritability of the stomach, diarrhea with abdominal pain, and nervous headache. In addition, he recommends it for the following pathologies: fevers associated with nausea and vomiting, local pain relief in rheumatism (as the oil), symptomatic relief of asthma and chronic bronchitis, toothache, acute indigestion, painful gonorrhea, and pruritis ani. The essential oil, distilled from the fresh cut plant, has enjoyed a wide range of medicinal and culinary uses since the 18th century, and is one of the few that are safe to take internally or apply to the skin undiluted.

Special Considerations:
Like Ginger and Capsicum, peppermint is a helpful herb “catalyst” or activator; drinking a cup of Peppermint tea before taking other herbs opens the circulation, and potentiates their action. It also helps make the disagreeable taste of many herbal formulas a little more palatable.

Notes:
A few sprigs of peppermint placed in picnic baskets or food cabinets makes an effective deterrent to ants.

From Our Reading and/or Experience...

    • We use Peppermint more than any other herb in our teas. Of course, it can be used in many other types of remedies. It can easily be ground up, and used in capsules.
    • Peppermint is a food. Thus, we keep it in the kitchen as all other food ingredients. We add it to many dishes (salads, meat dishes, stir fry, vegetables, etc.) to enhance the flavor and add nutritional value to our foods. Most of the times, we add it after the dish is prepared.
    • It can be used to benefit anyone: men, women (including before, during or after pregnancy, and nursing), children and animals.
    • It can be used as often as you would like, and in any way you choose.
    • As is the case with most herbs, Peppermint should be stored in a dark, dry, and cool place.
  • Introduction N/A
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  • DIY Herbal Shaving Cream

    Whip up this DIY shaving cream for your man and help him get those whiskers ready for the closest shave of their lives!


    WHAT YOU'LL NEED ~ For Infused Oil


    HOW TO MAKE IT...

    1. Fill glass jar 1/3 full of herbal mix and cover with coconut oil (or oil of your choice). Screw on lid and place jar on top of a dishtowel in a crock pot.
    2. Fill the crock pot with water (but not above the jar's lid) and turn on warm for three days.
    3. Check the water level everyday to make sure the water hasn't evaporated, and fill as needed. NEVER pour cold water over a hot glass jar.
    4. After three days, strain off herbs from the oil with cheese cloth (while warm), and add grapefruit seed extract or vitamin E oil.

    WHAT YOU'LL NEED ~ For Shaving Cream

    • 1/3 cup Infused Oil
    • 3 tablespoons shea or cocoa butter
    • 2 tablespoons Vegetable Glycerin
    • 1/4 cup witch hazel
    • 2 tablespoons aloe vera juice
    • 1/4 cup original liquid castile soap
    • 1 tablespoon Raw Honey
    • 15-20 drops sandalwood essential oil
    • 10 drops clove essential oil
    • 2 vitamin E softgels (1/2 teaspoon) or GSE (to preserve)

    HOW TO MAKE IT...

    1. Heat the infused oil and shea/cocoa butter in a saucepan until just melted. Pour into a pan and cool until set.
    2. Place oil in blender and add rest of ingredients one at a time, scraping sides and blending well after each addition.
    3. Transfer to jar or container to store. Lasts about 3-6 months.

  • Fresh Coconut Mint Ice Cream

    What better way to enjoy a healthy and delicious treat with family and friends on a hot summer afternoon? Mix it up with your favorite flavors, purées or toppings!


    WHAT YOU'LL NEED

    • 1 young coconut, milk & meat (found at Whole Foods & Asian markets)
    • 1/4 cup Raw Honey or maple syrup
    • 1 tablespoon vanilla extract
    • 1/2 teaspoon Celtic Sea Salt
    • 2 tablespoons Peppermint
    • 1/4 cup simmering water
    • Favorite toppings (I love the Raw Chocolate Sauce in the Making Babies Book; page 213, or chocolate chips)

    HOW TO MAKE IT...

    1. Make four cuts at the top of the young coconut and drain milk into a blender. Once drained, chop the coconut in half and scrape the meat into your blender.
    2. For that fresh minty flavor, pour 1/4 cup simmering water over Peppermint and let steep for 5 minutes. Strain off the herbs and put the infusion in the freezer until cool.
    3. While Peppermint is cooling, add the Raw Honey or maple syrup, vanilla, and Celtic Sea Salt. Once cooled, add the Peppermint and blend all ingredients until smooth.
    4. Pour coconut mixture into your ice cream maker, and mix until frozen. Now for the best part! Add your favorite toppings, such as chocolate, fruits, or toasted nuts, and enjoy!

  • Nervine Tincture Recipe

    A great combination of herbs to help you relax and unwind at the end of a long day.


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    Mix all the dried herbs and place in a clean quart jar, then pour 2/3 cup of boiling water over them. Allow to soak for a few minutes. Fill the jar to within 1/2 inch of the top with Glycerine and put a cap on the jar. Place jar in a crock-pot full of water and turn it on low. I keep it “cooking” (not boiling) for 3 days, stirring once everyday. The glycerine will turn golden brown and have a strong plant smell. On the third day, strain the warm liquid through a cheese cloth and squeeze all the liquid out of the cooked herbs. The liquid is the tincture; the pulp can be discarded. Keep the tincture in a glass jar in a cool, dark place, and it will keep for months or even years. I fill small brown glass dropper bottles with my herbal tinctures and label them, including dates.


  • Daily Multi-Vitamin Herbal Mix Recipe

    Mixing up your own multi-vitamin combination is a great way to meet your daily needs and know exactly what you're getting.


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    1. Mix all of the herbs together and store in an airtight container in a cool dark place.
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  • The Ultimate Hot Chocolate Recipe

    Chocolate...mint...spices...sounds perfect to me!


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    1. Process chocolate chips in a blender or food processor, until finely ground.
    2. Cook and stir ground chocolate, honey, cinnamon, cayenne pepper, milk, vanilla, and peppermint tea in a large saucepan over low heat for about 10 minutes or until chocolate melts.
    3. Remove saucepan from heat and beat with a rotary beater until very frothy. Serve in mugs. Top with whipped cream, chocolate shavings and cinnamon sticks for that extra special touch. Makes about 4 (8-ounce) servings.

  • Feed Your Cells Vinegar Tincture

    Make our vinegar tincture especially designed to aid digestion and boost vitamin and mineral absorption into the cells.


    WHAT YOU'LL NEED


    HOW TO MAKE IT...

    1. Your glass jar should be about half full. Pour apple cider vinegar over the herbs and fill to 1 inch below the rim of the jar.
    2. Secure the lid, shake the herbs and store in a cool dark place for 2 weeks. Shake daily.
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  • Herban Virgin Mojito

    In this mojito, basil, mint and lime come together in perfect matrimony to help your tastebuds live happily ever after!


    WHAT YOU'LL NEED

    • 2 limes
    • 1/4 cup Basil
    • 1/2 cup Peppermint
    • 2 cups sparkling water
    • 1/4 to 1/2 cup Honey or maple syrup
    • ice
    • garnish

    HOW TO MAKE IT...

    1. Wash limes and cut one into quarters and one in half. Juice the halved lime.
    2. Blend the lime juice, remaining lime and remaining ingredients on high speed for one minute.
    3. Strain pulp from drink, add ice and garnish. Enjoy!