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Peppermint was first discovered in 1750ís in London, and since this time has grown worldwide by migrants. It is a hybrid of water mint and spearmint and has a sharper taste than spearmint, and is commonly used in green salads or added to boiled potatoes and meat of lamb for its flavouring.

The leaves and stems contain an oil that is used for its health properties.The plant itself can grow from 1 to 3 feet tall or more if itís left alone, and not pruned. It consists of purplish, square stems and oblong purplish leaves with pointed tips, distinct veins, and toothed edges. It produces small pink, white, or purple flowers at the end of each stem depending on the season. 

Medical Uses
Gastritis, irritable bowel syndrome, motion sickness, cramps, soothe gastrointestinal tract, and generally improving the digestive system: Drink ideally Ĺ an hour before meals on an empty stomach or 1 to 2 hours after a meal. It has been known that peppermint herbal tea has been given to children for many centuries when they had an upset stomach. 

Treating bacteria, fungal, and viral infections: Rubbing the leaves and stem releasing its oil, on the infected areas of skin or drinking a tea for internal infections. 

Relieving respiratory conditions, colds, and coughing and general energizer for tired muscles: Drinking an Infusion tea as directed below and rubbing a bruised leaf releasing the oil on the skin on the chest or tired muscles on the body.

Peppermint will bring oxygen & blood flow to the surface muscles as well, improving healing and will aid in the increase of the persons energy levels.

Infusion recipe: Soak 1 Tablespoon of dried leaf or 3 Tablespoons of fresh leaf in 8 ounces of boiling water for 15 minutes. Straining removing the solid particles. Drink one cup up to 4 times a day when needed. 

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