The ancient mint tea
The properties of mint were known already in ancient times. Monks from all over the world gathered and dried it, consuming the mint infusion or herbal tea by itself, or adding ingredients and other herbs such as lemon balm, sage, calendula, mallow, cornflower and chamomile.
The mint herbal tea has a particular taste, fresh and at the same time delicate. Digestive and thirst-quenching, it is suitable both for summer, eaten cold or at room temperature, and warm in winter. Mint is also used as a tonic and stimulant against physical fatigue .
How the body reacts to mint
The green leaf of mint goes to act positively immediately on the stomach and on the intestine . It therefore lends itself to being a useful remedy in cases of poor digestion, nausea, intestinal discomfort. This herb also helps to eliminate gas and swelling.
The mint herbal tea is a good remedy even in cases of colds, sinusitis, cough and sore throat, but also halitosis . For this reason, as well as in the herbal tea, it can also be used to gargle, perhaps with the addition of a spoonful of honey. Diarrhea, menstrual pain and physical tiredness are other disorders that can be calmed by the action of mint.
Menthol also performs a mild analgesic action, but it must be used with caution, because it could cause disorders related to the nervous system. Contraindications occur for those suffering from hiatal hernia and gastro-duodenal ulcer. Its choleretic action does not recommend its use even in case of gallstones. Prolonged use and excessive doses of herbal tea with mint can promote states of insomnia, due to the stimulating action on the central nervous system, for which use as a flavoring in teas against insomnia should be avoided. The use of mint must however be avoided in the pediatric age.
How to prepare mint tea
Mint can be used both fresh and dried leaves, about 300 grams per liter of water . When the water comes to a boil, pour the mint leaves into the teapot and, if desired, other herbs, then wait a few minutes (about five) of the infusion. Once this time has elapsed, it is sufficient to filter the preparation with a sieve and pour the infusion into the cup. To sweeten the drink you can use a few tablespoons of honey or lemon juice.
