Herb of the Month: Mint
Our featured herbalist Marianne Creyf discusses our July herb of the month. Marianne is a registered practitioner with qualifications in Acupuncture, Chinese Medicine, Herbalism, Naturopathy, Nutrition, Massage, Reflexology and Stress Management, as well as being a qualified Biochemist. Marianne practices at The Creyf Clinic of Naturopatic Therapies in Naas, Co Kildare.
History
The aromatic Mint from the Labiatae family gained its name from Greek mythology. Jealous Persephone, the Underworld’s Lord Hades’ wife, transformed the beautiful nymph Minthe into a plant. Hades couldn’t undo the spell but gave her a smell that would become more fragrant as she was treaded on. A gift that keeps giving! It may be seen as a common herb today, but it was highly revered in the past, as it’s scent was said to reanimate the spirit. It was initially used to perfume sacred places and as a sign of welcome. Ancient Romans and Greeks used it to flavour sauces and wines. Minta piperita leaves were even found in the pyramids! In the West mint started being used medicinally from the 18th Century, mostly, as today, for digestive purposes. Nowadays, thanks to its popularity, it is distributed across Europe, Africa, Asia, Australia, and North America.
Health benefits
Many different mints are used; the most common in use are peppermint and spearmint. Peppermint is a wonderful antispasmodic herb and relieves flatulence and indigestion. A cup of mint tea can be very welcome after a heavy meal, or after a night of partying. It has a long reputation of lifting an anxious spirit.
The medicinal part of mints comes from the volatile essential oil, menthol, and methyl salicylate (similar in action to aspirin). Because mint helps relax muscles, it is also of benefit for that time around the month too! Research has shown that Mint stimulates bile, and may have some antiviral and antibiotic properties. As mint is so antispasmodic it’s suitable for all digestive issues except GERD, aka reflux.
Many countries use mint after dinner: Indian restaurants frequently offer fennel seeds enrobed in menthol and sugar(!), crème de menthe, a mint liquor, mint Julep in the US, a genteel alcoholic beverage. Mint finds its way in many a cough syrup, for its cooling quality, which is why a lukewarm cup of mint tea is helpful for fevers in children.
Frequently ginger is recommended for morning sickness, but mint can certainly rival this as an excellent anti-nausea remedy. Mint is also used to relieve headaches, as it releases tension. Mint’s refreshing volatile oils make it the most popular herb in use for sweets, chewing gums, and as a freshener in toothpaste and mouthwashes.
Cooking tips
Most people use mint tea bags to make a cup of mint tea. It can, however, be very easy to open up the teabag and add the mint to a recipe, if you have no mint from your own garden, or fresh mint available.
Fresh mint tea is very refreshing and especially rejuvenating with a little green or black tea. Simply use a few stalks with the leaves and steep for 10 minutes- with or without green or black tea in a glass teapot or coffee cafetiere, it presents beautifully.
Fresh chopped mint leaves are a lovely addition to summer salads, such as grated beetroot and grated cabbage with finely chopped mint leaves, with a lemon, garlic and olive oil dressing. Add a few edible flowers such as pansies and you have a great spring cleanse!
Why not try a Mediterranean version of shepherd’s pie, by adding mint from a teabag (1 bag for 2- 3 people, 2 for 4-6), and half the amount of cumin.
Fresh or teabag mint can be used to make a moorish mint, garlic and yoghurt dip.
Recipe
Beetroot, Bean and Mint Salad
1 cup of choice of grain/seed: bulgar/quinoa/amaranth/ barley
1 cup of red kidney beans (or a tin of beans, rinsed and drained)
½ a block of feta cheese, crumbled
1-2 cloves of garlic, crushed finely
1 cooked beetroot, chopped in cubes
One or two handfuls of fresh mint leaves, chopped very finely, or 1-2 teabags of mint (open the bag and use the inside only)
1 tsp of chopped parsley
½ a lemon juice
Virgin olive oil to sprinkle
Salt to taste
Optional: You can add a sliced boiled egg, or some (wal)nuts for extra protein.
Method
Use a tin of beans or soak the beans overnight, rinse, cover with water, simmer, and cook till soft and ready, making sure they don’t fall apart. Rinse, drain and set aside.
Rinse the grain or seed for a minute to drain off excess starch. Cover with water in a pot, add the garlic and simmer till soft, making sure it’s not overcooked and remains “al dente”. Rinse and set aside.
When the beans and grains/seeds are cool, gently add in the other ingredients. This is a perfect salad to take to work!
For more tasty recipes using mint, visit the loveherbs.ie recipe page here.
Marianne can be contacted on 085 85 66185 or via email. You can also visit her website and Facebook page. The Creyf Clinic of Naturopatic Therapy specialises in Acupuncture, Naturopathy and Herbal Treatments. Located conveniently in Naas, the clinic mixes old and new methods to optimise health and wellbeing. The clinic applies age tested, scientific and cutting edge methods and places great faith in the traditional observations of Chinese and Ayurvedic Traditions.
