Wednesday, October 7, 2009
The last of the mint flowers. I love mint and plant quite a bit of it - chocolate mint, peppermint, orange mint, spearmint (although it gives me a headache) to name a few. I let it go crazy in the garden and do what it wants to do - the Bees enjoy it and so do the Butterflies. I like the square stems of the mint plants, too.
Here are a few tidbits about mint.
From Gardens Ablaze:
Peppermint is much more effective as a medicinal herb than Spearmint, which is mostly a culinary herb. However, use Spearmint in place of Peppermint in cases of digestive problems or colic in very small children, as Peppermint may be a bit too strong.
For a refreshing and cleansing facial wash, place a handful of bruised Mint leaves (any kind) in a quart-sized pan of cool water. Let sit for an hour or so, then chill in the refrigerator and use as desired. Mint combined with Rosemary in a vinegar is reported to help control dandruff (place the sprigs in a bottle that can be tightly sealed, and let sit for at least a week out of direct sunlight).
New research indicates that mint oil used externally in a cold compress or rubbed directly into the skin can significantly reduce pain in cases of arthritis and chronic joint pain, with few if any side effects.
The magickal stuff:
Mint is bound to Venus and air. It is a premier healing herb magically, and can be used in healing incenses, healing charms, and healing baths. Don't burn mint independently, but rather throw the leaves into an existing fire for the effects. For a bath, place leaves in a mesh bag and hang under the tap water.
Make a mint Tea to sprinkle around the house for peace after an argument, and drink it for its healing and calming properties before meditation or rituals. Use the essential Oil in spells to tap into positive life changes. Place mint leaves in a pillowcase or under the pillow for prophetic dreams.
Carry a few mint leaves in your wallet to attract money and prosperity.
And, of course, a recipe; this one is from Tasty Planner.
1/2 cup lightly packed arugula
1/2 cup lightly packed mint
1/2 cup lightly packed basil
1/4 cup extra virgin olive oil
2 Tbsp. pine nuts, toasted
1 Tbsp. lemon juice
2 cloves garlic, minced
1 oz. shredded pecorino cheese (1/4 cup)
(I don't use cheese in any of my pesto recipes, preferring to serve it separately)
1/2 tsp. crushed red pepper
In blender or food processor combine arugula, mint, basil, olive oil, pine nuts, lemon juice, and garlic. Cover; blend or process until smooth, scraping down sides as needed. Add the cheese and red pepper. Cover; blend or process until just combined. Season with salt and pepper.