Peppermint is a fragrant perennial plant that reaches heights of 40 to 80 cm and has a bushy, branched structure. Leaves are oval-shaped, dark green, with serrated edges, emitting a strong spicy-peppermint scent due to high menthol content. The plant prefers light areas with fertile, moist, and deeply tilled soil, but does not require intense heat.
Leaf harvesting is done during flowering, when essential oil concentration is at its maximum. Fresh and dried leaves, as well as young shoots and flowers, are widely used in cooking: they add aroma to tea, beverages, sauces, confectionery, salads, and meat dishes. As a spice, mint is often used when pickling cucumbers, zucchini, and tomatoes.
In addition to culinary properties, peppermint possesses medicinal qualities: its essential oils are used in folk medicine for treating respiratory tract, stomach, liver, neuralgia, migraine, as well as cardiovascular system disorders and high blood pressure. Mint-based preparations – drops, infusions, and extracts – help alleviate symptoms of these conditions.
