Earned 2 stars in the Great Taste Awards 2016!
Table 6: There's a good, sound quality to the leaves, and a delightful aroma. Happily this brightness translates to the palate with lovely notes almost of fresh peppermint, with lovely levels of an almost caramel sweetness, menthol brightness, and clear peppermint flavour that lingers delightfully. A very good example.
Table 99G: Clean peppermint, fresh and with total honesty of the herb. Refreshing on the palate, gentle on the digestion.
(Mentha X piperita Sm.)
Peppermint was used in ancient Greece were they used to rub it on their tables when guests were expected. Its Latin name Mentha, comes from the ancient Greek myth of the nymph Minthi with whom Pluto fell in love and Persephone turned into a plant out of jealousy. Pluto unable to turn her back, gave her the fragrance that we know in order to sweeten the air around her. Peppermint is a natural hybrid of watermint and spearmint that was first described in 1753 by Carl Linnaeus.
Peppermint has a characteristic refreshing and peppery taste. As a seasoning we can use it on rice, vegetables, salads, marinades for fish, pasta, sauces, soups and you can always try the classic English recipe of lamb with mint sauce. We need to be careful while cooking, since we need to add it towards the end, otherwise it will lose its taste. Peppermint can also be used for desserts, liqueurs and refreshing beverages.
Traditionally peppermint is used as a tea against the common cold, laryngitis and we can inhale it to fight stuffed noses since it is rich in the natural organic compound menthol. It is a stimulant, an aphrodisiac and the cold feeling that it causes heightens metabolism especially when spread on the body. Due to its muscle relaxing qualities mint can help us against gastrointestinal disorders, anxiety, but also irregular menstrual cycles and pains.