Herbs — Peppermint

Family name: Labiatae, Lamiaceae (Mint Family)
Botanical name: Mentha Piperita
Parts used: The flower
Extraction: Steam distillation of the partly dried herb in flower
Taste: Pungent
Aroma: Fresh, cool, pungent & sweet, clean & minty
Perfumery status: A head note of high intensity and poor persistence

General Description
A perennial herb up to 1 meter high with underground runners by which it is easily propagated. The “white” peppermint has green stems and leaves, the “black” peppermint has dark green serrated leaves, purplish stems and reddish-violet flowers.

Originally a cultivated hybrid between M. viridis and M. aquatica, known to have been propagated from before the seventeenth century England. Naturalized throughout Europe and America, it is cultivated worldwide. The oil is produced mainly in France, England, America, Russia, Bulgaria, Italy Hungary, Morocco and China.

Herbal & Folk tradition
Mints have been cultivated since ancient times in China and Japan. In Egypt evidence of a type of peppermint has been found in tombs dating from 1000 BC. It has been used extensively in Eastern and Western medicine for a variety of complaints, including indigestion, nausea, sore throat, diarrhea, headaches, toothaches and cramps.

A pale yellow or greenish liquid. Blends well with benzoin, rosemary, lavender, marjoram, lemon, eucalyptus and other mints.

Mental fatigue, headache, migraine, nervous stress, vertigo, colic, nausea, flatulence, asthma, bronchitis, muscular pain, acne, dermatitis, toothache, anti-inflammatory, antimicrobial, antiseptic.

Safety data
Non-toxic, non-irritant, non-sensitizing.
Avoid during pregnancy and while breastfeeding!
Not for children under 3 years old.
Do not use if diagnosed with epilepsy, fever or heart disease.
Maximal dermal use 5.4%

Rise & Shine