The best peppermint comes from the northwestern United States. The pure, moist mountain air of the spring and early summer growing season gives this peppermint some of the highest volatile oil counts of any member of the mint family. It literally takes your breath away and makes your eyes water.
Peppermint is an herb and contains no caffeine. Quite often peppermint is consumed after meals as the oils stimulate the stomach and helps relieve gas pains.
Additionally, it has been reported and written that peppermint sweetens the breath and calms the digestive system, plus it helps heartburn, stomach ache and nausea. An interesting and tingling way to use peppermint is to place a handful of peppermint leaves in your bath water which will lower your body temperature - perfect for cooling fevered skin or after working on a hot summer’s day.
Peppermint is believed to be a hybrid species that evolved from spearmint and watermint. It was used as a stewing herb by ancient Hebrews and it has been found in 3000 year old Egyptian tombs. 2000 years ago the Japanese cultivated peppermint as a source of menthol.
As a hot tea it is cool and refreshing, as an iced tea the menthol content produces a pleasantly chilling taste sensation.
Ingredients: Peppermint Leaves
Origin: Washington State, USA
Preparation:
Hot:
1 teaspoon per 8 ounces of fresh pure water at 212°F for 4-5 minutes.
Iced: For 1 gallon, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 4-5 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice.
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