Spearmint Leaves Fine Cut

Botanical Name: Mentha spicata

 Common Name:

• English: This product is a variety of Garden Mint known by several names, including Mentha Spicata, Mackerel Mint, and others.
• Ayurvedic:This appears to be a list of plant names. Here is a rephrased version: The product contains four types of herbs: Pudinaa (Mint), Podinaka (Basil), Puutihaa (Parsley), and Rochini (Rochelle).
• Unani:Mint tea.

• Known also as:Here is the rewritten text: Mentha de Notre Dame, Erba Santa Maria, Frauenmunze, Lamb's Mint, Naana Crossmint, Kruizemint, Green Peppermint, Sweet Mint, Grüne Minze, Krause Minze, Menta Verde, Roman Mint, Grön Mynta, Krusmynta.

Origin: Egypt

Harvested: Cultivated

Parts Used:Leaves are primarily found on aerial parts of plants.

There is no original text provided. Please paste the original text you would like me to rephrase, and I will provide a clear and concise version of it.

This non-native garden mint, commonly found in every island garden, originates from the Mediterranean region. Introduced to Britain by the Romans, it was widely cultivated not only by them but also by other Mediterranean nations. The Romans highly valued mint, as described by Pliny: "Mint's scent stimulates both mind and appetite for food." In ancient literature, Ovid depicted the kindly hosts Baucis and Philemon using fresh mint to prepare their table before serving a meal to divine guests. Ancient people believed that mint could prevent milk from curdling and fermenting.

Spearmint leaves are broad, smooth, and bright green, with serrated edges and prominent veins giving a textured appearance. They release a distinct spearmint scent even when lightly handled. For centuries, physicians in ancient Egypt, Greece, and Rome have utilized spearmint for its medicinal properties. In Roman culture, mint wreaths were worn as adornments during banquets, while the herb was also used to decorate tables. Spearmint has a milder aroma than peppermint, with a fragrance that is both invigorating and calming.

How to use:

Hot Infusion:

To brew dried herbs or flowers, combine 2-3 tablespoons of dried material in a cup or teapot and pour hot water over it. Cover the container for 10-30 minutes to allow the water to extract the active compounds, including antioxidants, enzymes, vitamins, flavonoids, and volatile oils. Strain and press out as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using honey, natural fruit juices, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays to create ice cubes or use pop molds to make frozen tea pops.

Precautions: 

Before using this herbal product, consult a qualified healthcare professional if you're pregnant, breastfeeding, or taking medication.

This website contains information intended for educational use only.ONLY.

This product has not undergone evaluation by Health Canada.

This content does not claim to diagnose, treat, cure, or prevent any medical condition.