Herbs of the Holyland by Nissim Krispil

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Common name:


Synonym name:

water mint, peppermint

Hebrew name:

נענע משובלת

Scientific name:

Mentha longifolia



Arabic name:

נענעת אל-קנה النعناع

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perennial plant
0.4 - 0.6 m
Flowering color:
Flowering period:
Growing areas:
Mint is Growing wildly near springs, riverbanks and waterways in most parts of Israel.
Mint is a Perennial weed from the Lamiaceae  family. The leaves are elongated and covered with many hairs. The hairs contain strong essential oil. The flowers grow as long and dense spikes in purple color. 
Mint is an important herbal plant in the folk medicine of ethnic groups in Israel. It is effective as a cure for severe eye infections, strong cough, and abdominal pain, swelling of the body, nausea and vomiting, stomach worms to alleviate breath difficulties, headaches, chronic fatigue and weakness; In addition it is effective for reducing fever in infants. 
For nausea, vomiting and abdominal pains. 
Dip three handfuls of mint leaves in a liter of hot water, wait about 5 minutes, and drink.  
Another kind of treatment is to scrape fresh ginger root, boil it in a liter of water, after 10 minutes of boiling brew in the decoction two handfuls of mint leaves, filter and drink 4-5 cups a day. 
mint is a common tea herb, Besides that it is used for seasoning sauces, beverages, vegetables Dishes and salads, peas, tomatoes and green beans, different kinds of fruit, vinegar, fruit salad, salads, meet, baked goods and even more. 
In the Jewish resources the mint appears in her Latin and Arabic name - minta (not in like her Hebrew name - nana). Our ancestors grew mint in their vegetable garden, and they knew the way to multiply it through root offshoots "the minta and rue roots uprooted and planted..." (Oktzin 1, 2). The plany name "mint" is like the name of the nymph in the Greek mythology, which lives in the underworld kingdom of her lover hades. 
The Chinese have known for over three thousand years to use mint for medicinal purposes, especially for diseases of the digestive tract and headaches.
In Greece and Rome it was common to burn mint leaves at the end of the meal, in order to remove bad smells that arose from the remains of food. And when a host wanted to express his satisfaction from his guest it was customary to scatter mint leaves on the table.