MintNatures Super Natural Remedy
Natures, Ailments & Super Natural Remedies A natural description of the herb; The use of herbal remedies, including this particular herb (garden-mint, spear-mint, lamb-mint) classified as Mentha spicata, are popular as an alternative to standard Western allopathic medicine for a variety of problems, including digestion, heartburn as well as nausea. The genus "Mentha" consist of 25 different species, which are variable, but Mentha Spicata is normally used in herbal infusions. Mentha is an effective remedy for various ailments, and this natural holistic approach to health is becoming more and more popular, but should NOT replace conventional medicine or prescription drugs. Mint is used for the following;
The benefits: • digestion • relieving heartburn 
• stomach cramps • flatulence • nausea • nervous tension • anxiety • colic • vomiting • refreshing the body Which part to use for mint herbal tea;
The leaves are used for making the brew. Making herbal tea;
The standard way to make an infusion, unless otherwise specified, is to pour a cup of boiling water over the material to be infused, let it stand for 5 minutes, strain it, and drink it. * Fresh plant material * When the recipe refers to fresh plant material to be used, a 1/4 cup fresh material is used, following the method above. * Dried material * When the recipe refers to using dried material, use 2 teaspoons of material when making it. * Bark or seeds * Should the recipe call for bark or seeds to be used, use 2 teaspoons of seeds or 1 tablespoon of bark. * Sweetening your infusion * You could sweeten your health drink with honey, should you so require, and a dash of fresh lemon juice may also enhance the taste. General warning when using herbal infusions;
• Only use the herbal material if you are 100% sure that it really the herb in question. • If you are ill or have any health concerns, consult your health practitioner. • Do not continuously drink the same infusion. At maximum use for 10 days and then skip 5 days. • Only have one cup of herbal infusion per day, except during acute periods - such as when you have a cold or flu, you can then have it three times a day, but for a maximum of 4 days. • When you use herbal remedies, be aware that they can be extremely powerful, and should you have any side effects when taking these infusions, immediately stop using the herb and consult your health practitioner right away. And, if you're looking for an outstanding recipe that includes this herb, you'll love this; Zucchini Soup with Mint Pesto
Ingredients; 1kg medium-sized zucchinis 2 tbsps olive oil 4 large cloves garlic, peeled and chopped 1 litre vegetable stock juice of half a lemon sea salt and fresh ground black pepper For the pesto: 2 good handfuls fresh mint leaves (see Tip) 50g chopped mixed nuts (or almonds or pine nuts) 75ml extra virgin olive oil or even better yet, pure coconut oil (about 5 tbsps) sea salt and black pepper Directions: 1. Top and tail the zucchinis and slice into 0.5cm rounds. Heat a large frying pan with 1 tbsp of the olive oil and, over medium-high heat, fry the zucchinis (courgettes) (you'll need to do this in two batches, adding the remaining 1 tbsp olive oil with the second batch), turning each slice over after about 4 minutes. When the underside is pale golden, it's ready to turn and cook for an additional 4 minutes or so, until all the courgettes are soft and golden. 2. Push the second batch of zucchinis (courgettes) to the sides of the pan and add the garlic to the centre, stir-fry for a minute or two, then tip all the zucchinis and garlic into an electric blender (if your blender is small, do this in two halves). 3. Add the stock, which can be cold or warm but not boiling hot, and blend to smooth, then pour into a large pan over medium heat to warm through, adding the lemon juice for the last minute or so. Add plenty of black pepper and some sea salt to taste. If serving cold, allow to cool then serve drizzled with the mint pesto. 4. To make the pesto, pick the mint over and remove any hard stems. Put into a blender with the nuts and half the 75ml olive oil, and blend, adding the rest of the oil in two batches and blending a little more. Add a little seasoning to taste. Tips • Common mint (spearmint) is best in this pesto but you can also use apple mint. • The soup is also nice served warm. • Later in the year, you can use lemon basil instead of the discussed herb. • If you have a glut of this herb in your garden, pick it young and tender and make a lot of this pesto, or a mint sauce (mix chopped mint with a classic vinaigrette ) and freeze in ice-cube trays.
We hope you enjoy this recipe as much as we do!
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