Japanese Mint (Mentha Arvensis) is a perennial
herb with creeping root stalk and an erect
stem, 1-2 quadrangulate branched with short
dense hair. Leaves are 2.5 – 5cm long,
oblong-ovate. Flowers are in auxiliary whorls,
none at the top. Plant rises to a height of
0.4-0.8 mtr. Branching freely, flowers appearing
in May-June and again in September-November
under cultivation. Pepper Mint (Mentha piperita),
Bergamot Mint (Mentha citrata) and Spear Mint
(Mentha Spicata) are also commercially cultivated
though on a lesser scale. These species are
morphologically variant to that of Japanese
Mint.
|
|
These aromatic perennial herbs are
distributed mostly in the Northern hemisphere.
In India, it is largely confined to North
India in the States of Uttar Pradesh, Punjab
and Haryana.
Temperate to tropical
climate is suited for plant growth. Sunny
weather with moderate rain is conducive
to its luxuriant growth. A deep soil, rich
in humus which can retain moisture, is suitable
for mint cultivation.
|
|
Mint is used for flavouring meat, fish,
sauces, soups, stews, vinegar, tea, tobacco
and cordials. The mint oil is used for the
production of natural menthol, dementhalised
oil is for flavouring mouth washes, tooth
paste and pharmaceutical preparations.
In medicine, it is used
against stomach disorders, rheumatism, in
ointments for headaches, in cough drops,
inhalations etc. The oil and dried plants
are antiseptic, carminative, refrigerant,
stimulant and diuretic.
|
