Herb – Peppermint

Peppermint is an old herb typically used for onset of colic in the bowel, stomach ache, gas and cramping. Excellent in treating influenza. During the flu epidemic in the 1800’s, peppermint tea was widely use in treating patients w/ great success. The warming/stimulating effect it has on the body, travels through the lymphatic system, thus reaching deep into the body for healing during flu, fever and stomachache.


Respiratory infections, congestion, increase metab. Aid in digestion, headaches, sore throats, stomach pain, vomiting, colic, diarrhea w/ abdominal pain, gas, bloating, gallbladder colic, menstrual cramps, morning sickness (tea after first trimester), mastitis (during lactation), muscle tension, cramp (oil, or poultice), shingles, herpes, colds and flu’s, measles (to bring eruptions to surface)


Dry or fresh mint leaves 1/4-1/2 teaspoon per cup in boiled water. Serve hot, warm or cold.

Note: I love this herb and find it quite indispensable. I love to have plenty of dried peppermint on stock to get me through the winter. It’s a great primary herb for treating symptoms, or use it to enhance the flavor of some less-interesting herbs in tea. I love using the apple mint variety, as well as the Moroccan mint variety. Both are robust in flavor, with out being too powerful.

sage, rosemary, verbena and spearmint drying for winter storage

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