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Harvesting of mint leaves can be done at any time. Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area. [31]
The leaves of C. origanoides, either fresh or dried, have been used for making tea with a pleasant, mint flavor. The tea can also be used for headaches, colds, and fevers, as well as for inducing menstruation and perspiration. Cunila oil, an essential oil, can be used as an antiseptic, aromatic and stimulant. [11]
Mentha requienii, or Corsican mint, is an herb and species of mint, native to Corsica, Sardinia, and Montecristo Island, and naturalized in Portugal and in the British Isles. It is a very low-growing species with bright green leaves and a strong minty aroma.
Mint is one of the most underrated, refreshing spring ingredients around. While many people mistake it for a simple toss-in to their tea, cocktail or ice cream, mint is also great in everyday meals.
Spearmint leaves can be used fresh, dried, or frozen. [28] The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right (at peak) as the flowers open, about one-half to three-quarters the way down the stalk (leaving smaller shoots room to grow). [ 29 ]
I make my hydrating beverage to enjoy at home using: ½ cucumber, sliced, 1 lemon, sliced and 5 or 6 fresh mint leaves. Add these to a pitcher of filtered water and keep in the fridge.
leaves Mint: Mentha spicata (and related species) Lamiaceae: perennial herb: culinary, tea, medicinal, fragrance: leaves Kanna: Mesembryanthemum tortuosum: Aizoaceae: succulent medicinal Kratom: Mitragyna speciosa: Rubiaceae: tree medicinal leaves used as a recreational drug: Bitter melon: Momordica charantia: Cucurbitaceae: frost-tender ...
Coleus amboinicus, synonym Plectranthus amboinicus, [1] is a semi-succulent perennial plant in the family Lamiaceae [2] with a pungent oregano-like flavor and odor. Coleus amboinicus is considered to be native to parts of Africa, the Arabian Peninsula, and India, [3] although it is widely cultivated and naturalized elsewhere in the tropics where it is used as a spice and ornamental plant. [2]
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