Common mint, or Mentha, is regularly used as an herbal tea, a culinary ingredient, in aromatherapy, and as a natural medicine. Most tea drinkers know mint simply as a caffeine-free alternative to black or green tea and generally don’t reach for a cup when they need stomach relief, rather, they use it simply as a relaxing warm beverage.

The active constituent in mint that gives its distinct flavour and aroma, is menthol. There are several different varieties and sub-varieties of mint, such as spearmint and peppermint, each containing different levels of menthol. Menthol is an anti-spasmodic that essentially calms muscles aiding in digestion, as well as stimulating bile secretion from the liver. It also kills micro-organisms causing problems in digestion, and eases gas and bloating. Some studies further suggest that menthol can be used in treating irritable bowel syndrome and in preventing stomach ulcers.

Lemon balm leaves, another herb from the mint family, are excellent when combined with mint leaves into a tea, as they also soothe and relax stomach muscles, alleviate discomfort from gas and bloating, with the added benefit of easing stress and anxiety.

While mint teas, and medicinal teas containing mixtures of different herbs, are easily found at health food stores, growing and drying your own is very easy. Seeds and starts are common in plant nurseries, will grow well in pots or in the garden, in partial shade or full sun, and in most soil conditions, though they seem to prefer moist soils.

Mint is a perennial plant that can become a nuisance plant if allowed to take over garden space. It produces underground runners that will continue to spread unless contained in a deep bottomless container within the garden, or in a separate pot. It does make a good companion plant, as it attracts beneficial insects, but is also susceptible to aphids and whiteflies, so a little garden planning can save a lot of stress.

To store mint, thoroughly dry the leaves and put them in air-tight containers. For culinary use, freeze fresh leaves in ice cube trays.

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This article was written by by Andrew S. Brown of Island Times Magazine.