What is peppermint used for?

Answer 1

== == * Peppermint has been used as a carminative, or an agent that helps an upset stomach. == == * Peppermint foot creams are good for relaxing and cooling the feet. All types of mints are typically used to calm and soothe stomachs, which is one of the reasons so many restaurants will provide after-dinner mints.

Answer 2

Peppermint(there are recipes if you scroll all the way down)

While peppermint leaves are available throughout the year, they are especially good in warm weather when they can give a burst of cool flavor to a summery salad or beverage.

Peppermint has greenish-purple lance-shaped leaves while the rounder leaves of spearmint are more of a grayish green color. The taste of both peppermint and spearmint bear a flavor that can be described as a cross between pepper and chlorophyll, with peppermint being a bit stronger and spearmint being a little more cool and subtle.

This chart graphically details the %DV that a serving of Peppermint provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Peppermint can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Peppermint, featuring information over 80 nutrients, can be found under the Food Rating System Chart.

• Health Benefits
• Description
• History
• How to Select and Store
• How to Enjoy
• Individual Concerns
• Nutritional Profile
• References

Health Benefits

Soothe Your Tummy with Peppermint

In the world of health research, randomized controlled trials have repeatedly shown the ability of peppermint oil to relieve symptoms of irritable bowel syndrome, including indigestion, dyspepsia, and colonic muscle spasms. These healing properties of peppermint are apparently related to its smooth muscle relaxing ability. Once the smooth muscles surrounding the intestine are relaxed, there is less chance of spasm and the indigestion that can accompany it. The menthol contained in peppermint may be a key reason for this bowel-comforting effect.

A Potential Anti-Cancer Agent

Interest in peppermint has extended well beyond the digestive tract, however. Perillyl alcohol is a phytonutrient called a monoterpene, and it is plentiful in peppermint oil. In animal studies, this phytonutrient has been shown to stop the growth of pancreatic, mammary, and liver tumors. It has also been shown to protect against cancer formation in the colon, skin, and lungs. These animal-based studies have yet to be matched by equally sound human studies, however.

An Anti-Microbial Oil

Esssential oil of peppermint also stops the growth of many different bacteria. These bacteria include Helicobacter pylori, Salmonella enteritidis, Escherichia coli O157:H7, and methicillin-resistant Staphylococcus aureus(MRSA). It has also be found to inhibit the growth of certain types of fungus as well.

Breathe Easier with Peppermint

Peppermint contains the substance rosmarinic acid, which has several actions that are beneficial in asthma. In addition to its antioxidant abilities to neutralize free radicals, rosmarinic acid has been shown to block the production of pro-inflammatory chemicals, such as leukotrienes. It also encourages cells to make substances called prostacyclinsthat keep the airways open for easy breathing. Extracts of peppermint have also been shown to help relieve the nasal symptoms of allergic rhinitis (colds related to allergy).

A Rich Source of Traditional Nutrients

Our food ranking system also showed peppermint to deliver a wide range of traditional nutrients. Peppermint is an excellent source of manganese, vitamin C and vitamin A, the latter notably through its concentration of carotenoids, including beta-carotene. Both vitamin C and beta-carotene seem to play a role in decreasing colorectal cancer risk. Vitamin C, the main water-soluble antioxidant in the body is needed to decrease levels of free radicals that can cause damage to cells. Some studies have shown a link between increased vitamin C intake and a decreased risk for colon cancer, possibly by as much as 40%, while other studies have shown that vitamin C intake can help to decrease the incidence of colon tumors. Beta-carotene and other carotenoids have been shown in some studies to decrease the risks of developing both colon cancer and rectal cancer. Carotenoids have also been shown to increase cell differentiation and protect cells against carcinogenic chemicals that could damage DNA. Vitamin A, which is structurally similar to beta-carotene, may help to decrease risk by preventing excessive colon cell proliferation and tumor formation.

In addition to all of the above healing properties, peppermint emerged from our food ranking system as a very good source of dietary fiber, folate, iron, magnesium, and calcium, vitamin B2 (based on its few calories and high nutrient density). This high nutrient density and low calorie status qualified peppermint as a good source of omega-3 fatty acids, vitamins B2, potassium and copper.

Description

Mint is the glorious plant that gives the candy of the same name its cool burst of flavor. While there are about 25 different species of mints, peppermint is actually a natural hybrid cross between Mentha aquatica (water mint) and Mentha spicata (spearmint). Peppermint has greenish-purple lance-shaped leaves while the rounder leaves of spearmint are more of a grayish green color.

The taste of both peppermint and spearmint bear a flavor that can be described as a cross between pepper and chlorophyll, with peppermint being a bit stronger and spearmint being a little more cool and subtle. In addition to peppermint and spearmint, other plants in the Mentha genus include apple mint, orange mint, water mint, curly mint and Corsican mint.

History

Mint is an ancient herb used since antiquity for its culinary, medicinal and aromatic properties. The origins of mint are honored in a Greek myth that tells the tale that the plant was originally a nymph (Minthe), who was transformed into a plant by Persephone, who was jealous of the affections that her husband Pluto was showing to Minthe. While Pluto could not reverse the spell that his wife cast, he did impart Minthe with a sweet smell, so when she was walked upon in the garden, her aroma would be delightful to the senses.

Mint's characteristic smell has made it one of the more popular perfuming herbs throughout history. Around the globe, from Europe to India to the Middle East, mint has been used a strewing herb to clear the air in both temples and homes. Mint has also come to symbolize hospitality in many cultures. In ancient Greece, mint leaves were rubbed on dining tables to welcome guests, while in the Middle East, the host still traditionally offers mint tea to guests upon their arrival.

Mint has played an important role in the American tradition. While the Native Americans were using mint even before the arrival of the European settlers, the early colonists brought this prized herb with them from the Old World since they had long honored it for its therapeutic properties, as well as for the delicious hot tea beverage made from its leaves.

How to Select and Store

Whenever possible, choose fresh mint over the dried form of the herb since it is superior in flavor. The leaves of fresh mint should look vibrant and be a rich green color. They should be free from dark spots or yellowing.

Even through dried herbs and spices like mint are widely available in supermarkets, you may want to explore the local spice stores in your area. Oftentimes, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness compared to those offered in regular markets. Just like with other dried herbs, when purchasing dried mint try to select organically grown mint since this will give you more assurance that it has not been irradiated.

To store fresh mint leaves, carefully wrap them in a damp paper towel and place inside of a loosely closed plastic bag. Store in the refrigerator, where it should keep fresh for several days. Dried mint should be kept in a tightly sealed glass container in a cool, dark and dry place, where it will keep fresh for about nine to twelve months.

How to Enjoy

For some of our favorite recipes, click Recipes.

A Few Quick Serving Ideas:

A cup of fresh mint tea can help to soothe your stomach and your nerves.

Toss cubes of cooked eggplant with chopped mint leaves, plain yogurt, garlic and cayenne.

For a quick and easy salad, combine fennel, onions, Oranges and mint leaves.

Give fruit salad a unique perk by adding some fresh mint leaves to it.

Add chopped mint leaves to gazpacho or other soups that feature tomatoes as the freshness of the mint complements the sweet acidity of tomatoes very well.

Individual Concerns

Peppermint is not a commonly allergenic food and is not known to contain measurable amounts of oxalates or purines.

Nutritional Profile

For an in-depth nutritional profile click here: Peppermint.

In-Depth Nutritional Profile

In addition to the nutrients highlighted in our ratings chart, an in-depth nutritional profile for Peppermint is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.

Introduction to Food Rating System Chart

In order to better help you identify foods that feature a high concentration of nutrients for the calories they contain, we created a Food Rating System. This system allows us to highlight the foods that are especially rich in particular nutrients. The following chart shows the nutrients for which this food is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the food doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this food's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance up in the top left corner where you will find the name of the food and the serving size we used to calculate the food's nutrient composition. This serving size will tell you how much of the food you need to eat to obtain the amount of nutrients found in the chart. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this food and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system. Peppermint, fresh
2.00 tbs
1.60 grams
1.12 calories Nutrient Amount DV
(%) Nutrient
Density World's Healthiest
Foods Rating World's Healthiest
Foods Rating Rule excellent DV>=75% OR Density>=7.6 AND DV>=10% very good DV>=50% OR Density>=3.4 AND DV>=5% good DV>=25% OR Density>=1.5 AND DV>=2.5% Here are some recipesPeppermint Pattie Cookies Recipe


Ingredients:
2/3 c. butter or margarine
1 c. sugar
1 egg
1/2 tsp. vanilla
1 1/2 c. flour
1/3 c. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 Tbls. milk
12 to 14 small (1 1/2-inch) peppermint patties
Directions:
Beat butter & sugar; add vanilla & egg, blending well. In a separate bowl mix together dry ingredients. Add to buuter mixture alternately with milk, blending well. Refrigerate dough about an hour or until firm enough to handle. (Dough will be a liitle soft.) Lightly grease cookie sheet. Heat oven to 350 degrees F.

Shape small portion of the dough around unwrapped peppermint patties, completely covering candy. Place on prepared cookie sheet; flatten slightly & crimp with tines of a fork around the edges, if desired. Bake at 10-12 minutes or until set. Cool 1 minute, remove from cookie sheet to wire rack. Cool completely.
1 to 20 of 185 products for

Next Recipe:
Chocolate Peppermint Pinwheel Cookies
Ingredients

• 1 batch Sugar Cookies, recipe follows
• 3 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 teaspoon peppermint extract
• 1/2 cup crushed candy canes or peppermint candies

Directions

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:

3 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 cup sugar

1 egg, beaten

1 tablespoon milk

Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl

Next Recipe:Peppermint Chocolate Coffee


Ingredientsnocoupons

• 1 tablespoon chocolate syrup
• 2 tablespoons peppermint syrup or peppermint baking chips
• 1/2 (4-ounces) cup hot fresh brewed coffee
• Whipped cream, for garnish
• Chocolate shavings, for garnish

Directions

To a coffee mug, add chocolate syrup, peppermint syrup and coffee. Mix together. Top with a dollop of whipped cream and chocolate shavings.

Next Recipe:Peppermint Pie

• 1 envelope plain gelatin
• 1/4 cup cold water
• 1/2 cup heavy cream, plus 1 1/2 cups heavy cream, whipped
• 8 ounces peppermint candies, soft type (recommended: Bob's)
• 1 prepared chocolate cookie crust
• Crushed hard peppermint candies, for garnish

Directions

Soften gelatin in water and set aside. Put 1/2 cup heavy cream in a small saucepan with candies and cook over low heat until candy melts. Add gelatin mixture and mix well. Let cool and fold in whipped cream. Pour into crust, sprinkle with crushed peppermint candies, and chill thoroughly.

Next Recipe:Warm Chocolate Praline Tart with Caramel, Chocolate Sauce, and Vanilla Ice Cream Ingredients

• 1 recipe Chocolate Tart Crust, recipe follows
• 6 tablespoons sugar
• 6 tablespoons light brown sugar
• 1 tablespoon all-purpose flour
• 3 large eggs, lightly beaten
• 1/4 cup dark corn syrup
• 1/4 cup light corn syrup
• 1 tablespoon dark rum
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 cups coarsely crumbled Chocolate Pralines, recipe follows
• 1 recipe Caramel Sauce, recipe follows
• 1 recipe Chocolate Sauce, recipe follows
• 1 recipe Vanilla Ice Cream, recipe follows, or good quality store bought ice cream

Directions

On a lightly floured surface, roll the dough out to a 12-inch circle, about 1/8-inch thick. Gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 350 degrees F and position a rack in the center of the oven.

Line the tart shell with parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 15 minutes. Remove the parchment and weights and bake until completely set, 10 to 12 minutes. Cool completely on a wire rack.

Reduce the oven temperature to 325 degrees F.

To prepare the tart filling, combine the sugars and flour in a large bowl and stir to blend. Add the eggs, dark and light corn syrups, rum, vanilla, and salt and whisk to blend.

Crumble the pralines evenly over the bottom of the prepared tart shell and pour the filling over the pralines. Bake until the tart is set, 1 hour and 10 minutes to 1 hour and 20 minutes. Cool completely on a wire rack.

To serve, cut the tart into 8 slices. Spoon about 1 1/2 tablespoons of the Caramel Sauce onto the center of 8 dessert plates and arrange the slices on top. Drizzle each slice with about 3 tablespoons of the Chocolate Sauce and arrange a scoop of Vanilla Ice Cream to the side. Serve immediately.

Chocolate Tart Crust:

• 1 1/4 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• Pinch salt
• 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
• 1 large egg, lightly beaten

Sift the flour, sugar, cocoa, and salt into a large bowl. With your fingers, incorporate the butter pieces into the dry ingredients until the mixture resembles coarse crumbs. Mix in the egg to make a soft dough. Flatten the dough into a disk, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 1 hour before using.

Yield: 1 (9 or 10-inch tart crust)

Chocolate Pralines:

• 1/2 cup light brown sugar
• 1/2 cup sugar
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 3/4 cup chopped pecans
• 2 ounces semisweet Chocolate Chips

Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.

Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, stirring, until the sugars have dissolved, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, 3 to 4 minutes.

Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes. Spoon onto the prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness. Cool completely and then crumble, as needed. (Alternatively, make individual pralines by dropping the hot praline mixture by the spoonful onto the prepared baking sheet, let cool, and then remove with a thin knife.)

Yield: about 3 cups crumbled pralines

Caramel Sauce:

• 3/4 cup sugar
• 2 tablespoons water
• 1/2 teaspoon lemon juice
• 1/2 cup heavy cream
• 2 tablespoons to 1/4 cup milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan. Place over medium-high heat and cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Carefully add the cream or it may splatter, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and allow to cool before using.

Yield: a generous 3/4 cup

Chocolate Sauce:

• 3/4 cup half-and-half
• 1 tablespoon unsalted butter
• 1/2 pound semisweet chocolate chips (1 1/3 cups)
• 1/4 teaspoon pure vanilla extract

Scald the half-and-half and butter in a small heavy saucepan over medium heat. Remove from the heat.

Place the chocolate and vanilla in a medium heatproof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for up to 3 days; rewarm gently before serving.)

Yield: 1 1/2 cups

Vanilla Ice Cream:

• 2 cups heavy cream
• 2 cups milk
• 3/4 cup sugar
• 1 vanilla bean, split in 1/2 lengthwise
• 6 large egg yolks

Combine the cream, milk, sugar, and vanilla seeds and bean in a medium heavy saucepan and bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl until frothy and lemon colored, about 2 minutes. Whisk 1 cup of the hot cream into the egg yolks in a slow, steady stream. Gradually add the egg mixture to the hot cream, whisking constantly. Cook over medium-low heat, stirring, occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.

Remove from the heat and strain through a fine-mesh strainer into a clean bowl. Cover with plastic wrap, pressing it directly against the surface of the mixture to keep a skin from forming. Refrigerate until well chilled, about 2 hours.

Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.

Yield: 1 quart

Next Recipe:
Peppermint Bark
Ingredients

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Directions

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

That's all i wanted to give ya need more recipes e-mail me at cydjorge@yahoo.com

Answer 3

Spearmint is an edible plant that you can use in either raw or cooked form in many dishes. Spearmint is also a home remedy for many with fevers, headaches, and minor ailments traditionally prepared in tea.

Answer 4

You can use mint for making a mint tea, as a flavoring for mint jellies, homemade candy etc.

There are hundreds of types of mint plants.