The Many Uses of Mint
Author: DanieMoore
The cooling freshness of mint is loved by all, isn’t it? Most of us associate the leaf/plant with wonderfully fresh breath but rarely do most pick up a bunch of mint from the market to use for other purposes and it’s a downright shame! Whether spearmint, peppermint or some other type of mint (by the way, I love the choco3late mint-I chop up some leaves over fresh fruit and have got a lovely, low-cal dessert!) the uses for mint are almost endless. Fresh or dried, the leaves have a pleasant warm, fresh, aromatic and sweet flavor with a cool aftertaste, and are great in teas, jellies, syrups, candies and ice cream.
In some parts of the Middle East, they use mint in lamb dishes and you’ll almost always get served a nice cup of mint tea after a heavy meal-great for digestion. A drop of mint oil is delicious in chocolate when serving up some chocolate fondue after a meal, and I love adding fresh mint leaves to fruit and vegetable salads for a hint of something different and fresh.
Aside from its use in food, mint comes to our rescue in so many other ways, as well. It’s a great relief if you get bad headaches; just put a few drops of peppermint oil on a cold, wet washcloth and place over your forehead to relax your senses. If you don’t have any fresh mint at home, add a drop of peppermint oil to a cup of herbal tea to help digestion, gas and ease heartburn. Mint makes a great massage cream when added to unscented body cream. Mint body cream can be quite invigorating in the hot summer months, especially if you’re trying to cut back on air conditioning bills.
Place a few drops of peppermint oil on an oil burner to freshen a room and kill air-born bacteria. A few drops of peppermint oil in a footbath aids in relieving tired feet, and it’s even great for freshening laundry. Just add 2-3 drops of peppermint oil to a dry washcloth and add to the dryer with your clothes. And finally, my favorite use for peppermint oil. I always carry a container of encapsulated mint oil for between meals to prevent gas from food I don’t digest well. You could also rub some on the belly or lower back area to relieve gas pains, as it’s absorbed through the skin. A minty relief!
Article Source: http://www.articlesbase.com/nutrition-articles/the-many-uses-of-mint-955516.html
About the Author
Danie Moore is an herbal and natural health specialist. To read more of his articles, visit http://www.daniemoore.com/
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Delectable Chocolate Recipes:
Outstanding Chocolate Fillings, Muffins, and more:
The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).
Chocolate Devil's Food Cake
- 5 level tablespoonfuls of butter,
- 1 1/4 cups of sugar,
- 3 1/2 squares of Baker's Chocolate, (melted),
- 3 eggs,
- 1 teaspoonful of vanilla,
- 1/3 a cup of milk,
- 3 1/2 level teaspoonfuls of baking powder,
- 1 1/2 cups of sifted pastry flour.
Cream the butter, add sugar and chocolate , then the unbeaten eggs and vanilla, and beat together until very smooth. Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very smooth and bake in loaf in moderate oven. For tests see Cocoa Cake recipe on page 25.
Chocolate Ice-Cream
- 1 quart of milk,
- Pinch of salt,
- 3 squares of Baker's Chocolate,
- 3 level tablespoonfuls of flour,
- 1 can of sweetened condensed milk,
- 3 eggs,
- 6 level tablespoonfuls of sugar,
- 3 teaspoonfuls of vanilla.
Put milk, salt and chocolate in double-boiler, and when milk is hot and chocolate has melted, stir in the flour, previously mixed in a little cold milk. Cook ten minutes, then pour this over the condensed milk, eggs and sugar mixed together; cook again for four minutes, stirring. Strain, and when cool add vanilla, and freeze.
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