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Medicinal Action and Uses---
Spearmint is chiefly used for culinary purposes. The properties of Spearmint oil resemble those of Peppermint, being stimulant, carminative and antispasmodic, but its effects are less powerful, and it is less used than Peppermint, though it is better adapted for children's maladies. From 2 to 5 drops may be given on sugar, or from 1/2 to 1 teaspoonful of spirit of Spearmint, with 2 tablespoonsful of water. Spearmint oil is added to many compounds on account of its carminative properties, and because its taste is pleasanter and less strong than Peppermint. A distilled water of Spearmint will relieve hiccough and flatulence as well as the giddiness of indigestion. For infantile trouble generally, the sweetened infusion is an excellent remedy, and is also a pleasant beverage in fevers, inflammatory diseases, etc. Make the infusion by pouring a pint of boiling water on an ounce of the dried herb; the strained-off liquid is taken in doses of a wineglassful or less. It is considered a specific in allaying nausea and vomiting and will relieve the pain of colic. A homoeopathic tincture prepared from the fresh plant in flower has been found serviceable in strangury, gravel, and as a local application in painful haemorrhoids. Its principal employment is for its febrifuge and diuretic virtues.
---Preparations and Dosages---
Fluid extract, 1/4 to 1 drachm. Water, B.P. and U.S.P., 4 drachms. Spirit, U.S.P., 30 drops. When eaten with lamb, very finely chopped in sweetened vinegar, in the form of mint sauce, mint greatly aids the digestion, as it makes the crude, albuminous fibres of the immature meat more digestible. The volatile oil stimulates the digestive system and prevents septic changes within the intestines. The fresh sprigs of mint are used to flavour green peas and also new potatoes, being boiled with them, and the powdered, dried leaves are used with pea soup and also in seasonings. On the Continent, especially in Germany, the powdered, dried mint is often used at table for dusting upon pea and bean purČes, as well as on gravies. A grating of mint is introduced sometimes into a potato salad, or into a fowl stuffing, and in Wales it is not unusual to boil mint with cabbage. Mint Jelly can be used instead of mint sauce, in the same manner as red currant jelly. It may be made by steeping mint leaves in apple jelly, or in one of the various kinds of commercial gelatine. The jelly should be a delicate shade of green. A handful of leaves should colour and flavour about half a pint of jelly. Strain the liquid through a jelly bag to remove all particles of mint before allowing to set. Mint Vinegar is made as follows: Fill a jar or bottle with young mint leaves picked from the stalks. Cover with cold vinegar and cork or cover the bottle. Infuse for 14 days, then strain off the vinegar. This vinegar is sometimes employed in making Mint Jelly, as follows: Take 1 pint of water, 1 1/4 OZ. gelatine, the white and shell of an egg, 1/2 gill of Mint Vinegar, 1 dessertspoonful of Tarragon Vinegar, a bunch of herbs, 1 onion, 1 carrot, a stick of celery, 10 peppercorns, salt, 1 lemon. Peel the lemon very thinly, slightly whip the white of egg, wash and crush the shell. Put all the ingredients into a pan, strain in the juice of the lemon and whisk over the fire until just on boiling point. Boil up, then draw the pan to the side of the fire and simmer very gently for 20 minutes. Strain through a jelly bag until clear. Put into a mould to set. If liked, finely chopped mint may be added to the jelly after straining it, or more mint can be used and no Tarragon Vinegar. To make Mint Punch: Pick a quart of fresh mint leaves, then wash and dry them by shaking them in a clean kitchen towel. Put them into a large jug and mash them with a wooden spoon till soft, when cover with freshly boiled water and infuse for ten minutes. Strain, cool, then set on ice till required. Add two cups of chilled grape juice and strained lemon juice to taste. Sweeten with castor sugar, stir till sugar is dissolved and then add a quart of ginger ale. Fill each tumbler to one-third with cracked ice and fill up with the punch. The Garden Mint is also the basis of Mint Julep and Mint-water, the cordial distilled from the plant. Mint Cake is a cake made of flour and dripping or lard, flavoured with sugar and chopped fresh mint and rolled out thin.
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