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Habitat: Damp places by water courses. Largely cultivated, especially in the U.S.A., for its oil, which is probably the most used of all the volatile oils. Features ? Stem quadrangular, purplish, reaching three or four feet high. Leaves stalked, serrate, very slightly hairy, about two and a half inches by one inch.
Characteristic taste and smell. Part used ? Herb.Action: Carminative, stomachic, stimulant.
In flatulence, colic and nausea. Usually combined with other remedies when a complete stomachic is needed. Particularly suitable for children. Dose, wineglassful of ounce to pint infusion.FAMILY: Myrtaceae
SYNONYMS: Broad-leaf peppermint, blue peppermint, menthol-scented gum.
GENERAL DESCRIPTION: A robust, medium-sized eucalyptus tree, with a short trunk, spreading branches and fibrous grey bark. The young leaves are blue and heart-shaped, the mature leaves are very aromatic, thick and tapering at both ends.
DISTRIBUTION: Native to Tasmania and Australia, especially New South Wales and Victoria. Oil is also produced in South Africa.
OTHER SPECIES: There are two types of broad-leaved peppermint although they look identical – one is rich in cineol (E. dives var. C.) and one is rich in ‘piperitone’ (E. dives var. Type). It is also similar to the peppermint eucalyptus (E. piperita) and the grey or narrow-leaved peppermint (E. radiata var. phellandra). See also entry on Eucalyptus, blue gum and Botanical Classification section.
HERBAL/FOLK TRADITION: The aborigines used the burning leaves in the form of a fumigation for the relief of fever; ‘heat went out of sick man and into fire’.
ACTIONS: See Eucalyptus, blue gum.
EXTRACTION: Essential oil by steam distillation from the leaves and twigs.
CHARACTERISTICS: A colourless or pale yellow mobile liquid with a fresh, camphoraceous, spicy-minty odour.
PRINCIPAL CONSTITUENTS: Piperitone (40–50 per cent), phellandrene (20–30 per cent), camphene, cymene, terpinene and thujene, among others. It is sold as Grades A, B or C according to the exact balance of constituents.
SAFETY DATA: Non-toxic, non-irritant (in dilution), non-sensitizing. Eucalyptus oil is toxic if taken internally (see entry on eucalyptus blue gum).
AROMATHERAPY/HOME: USE
Skin Care: Cuts, sores, ulcers etc.
Circulation muscles and joints: Arthritis, muscular aches and pains, rheumatism, sports injuries, sprains, etc.
Respiratory System: Asthma, bronchitis, catarrh, coughs, throat and mouth infections, etc.
Immune System: Colds, fevers, ’flu, infectious illness, e.g. measles.
Nervous System: Headaches, nervous exhaustion, neuralgia, sciatica.
OTHER USES: Little used medicinally these days except in deodorants, disinfectants, mouthwashes, gargles and in veterinary practice. ‘Piperitone’ rich oils are used in solvents. Employed for the manufacture of thymol and menthol (from piperitone).
EUCALYPTUS, ... eucalyptus, broad-leaved peppermint
FAMILY: Lamiaceae (Labiatae)
SYNONYMS: Brandy mint, balm mint.
GENERAL DESCRIPTION: A perennial herb up to 1 metre 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.
DISTRIBUTION: Originally a cultivated hybrid between M. viridis and M. aquatica, known to have been propagated from before the seventeenth century in 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.
OTHER SPECIES: There are several different strains or chemotypes of peppermint. In addition there are numerous other species of mint, such as spearmint, apple mint, pennyroyal, water mint and pineapple mint – some of which are used to produce essential oils (see Botanical Classification section). Peppermints grown in northern regions, including the Mitcham peppermint, are considered of superior quality.
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, diarrhoea, headaches, toothaches and cramp.
It is current in the British Herbal Pharmacopoeia for intestinal colic, flatulence, common cold, vomiting in pregnancy and dysmenorrhoea.
ACTIONS: Analgesic, anti-inflammatory, antimicrobial, antiphlogistic, antipruritic, antiseptic, antispasmodic, antiviral, astringent, carminative, cephalic, cholagogue, cordial, emmenagogue, expectorant, febrifuge, hepatic, nervine, stomachic, sudorific, vasoconstrictor, vermifuge.
EXTRACTION: Essential oil by steam distillation from the flowering herb (approx. 3–4 per cent yield).
CHARACTERISTICS: A pale yellow or greenish liquid with a highly penetrating, grassy-minty camphoraceous odour. It blends well with benzoin, rosemary, lavender, marjoram, lemon, eucalyptus and other mints.
PRINCIPAL CONSTITUENTS: Menthol (29–48 per cent), menthane (20–31 per cent), menthyl acetate, menthofuran, limonene, pulegone, cineol, among others.
SAFETY DATA: Non-toxic, non-irritant (except in concentration), possible sensitization due to menthol. Use in moderation.
AROMATHERAPY/HOME: USE
Skin care: Acne, dermatitis, ringworm, scabies, toothache.
Circulation muscles and joints: Neuralgia, muscular pain, palpitations.
Respiratory system: Asthma, bronchitis, halitosis, sinusitis, spasmodic cough – ‘When inhaled (in steam) it checks catarrh temporarily, and will provide relief from head colds and bronchitis: its antispasmodic action combines well with this to make it a most useful inhalation in asthma.’.
Digestive system: Colic, cramp, dyspepsia, flatulence, nausea.
Immune system: Colds, ’flu, fevers.
Nervous system: Fainting, headache, mental fatigue, migraine, nervous stress, vertigo.
OTHER USES: Flavouring agent in pharmaceuticals, and ingredient in cough, cold and digestive remedies. Flavouring agent in many foods, especially chewing gum and sweets, alcoholic and soft drinks; also widely used to flavour tobacco. Fragrance component in soaps, toothpaste, detergents, cosmetics, colognes and perfumes.... mint, peppermint
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