Peppermint

            Peppermint leaves (fresh or dried) are used primarily for making tea. Its tantalizing flavor and healthful qualities make it excellent for young and old…and those of us in between. Brew 1 tablespoon leaves in 2 cups boiling water until desired strength is reached. Add honey and lemon if you like, and drink for pure enjoyment, or for relief from colds, headaches, indigestion, and nervousness. Peppermint is rich in vitamin A and C. When buying bag “peppermint teas”, be sure that the content is pure peppermint leaf as opposed to orange pekoe tea with the addition of a few peppermint leaves.

            Oil extracted from the peppermint leaves has long been used as a flavoring in toothpastes and mouthwashes, chewing gum, and candy. Peppermint oil is a useful item to keep in the medicine cabinet, for it will alleviate toothache when applied to a bothersome tooth. It will also act as a mild anesthetic in cases of surface burns, and a dozen drops in a cup of herb tea may waylay attacks of diarrhea.

Mint

            The mint family of herbs is a large one. There are more than twenty different species of mint and hundreds of related species. Apple mint, Indian mint, Bowles mint, horsemint, bergamot mint, pineapple mint, Corsican mint (which is used for making crème de menthe liqueur), even catnip (see Catnip), are a few of the many minty variations that can grow in your garden or lend aroma to your lemonade and tea. Mint is often mixed with various herbal teas to give added flavor. Peppermint tea stands on its own, with superb flavor and healthful qualities that work wonders on an upset stomach, promote digestion, and are soothing during times of colds and flu. Spearmint and peppermint are the two most widely used types of this herb (see Peppermint; Spearmint)

            ***

MINT BASMATI RICE WITH LEMONGRASS

1 cup basmati rice

2 cups water or broth

2 tablespoons olive oil

1 stalk lemongrass, very finely chopped (use innermost, bottom section)

2 cloves garlic, finely chopped

1 tablespoon fresh grated ginger

2 tablespoons mint, chopped

1.      Bring water to a boil in a small saucepan. Add rice, reduce heat so that rice is simmering and cook, covered, for 20 minutes or until all the water has been absorbed. Meanwhile, sauté all other ingredients, except mint, in olive oil. When rice is done, add sautéed mixture. Sprinkle with fresh mint and serve.

2.      Serves two.