Mint
The warm flavor of mint, due to the presence of characteristic essential oils, is well-known
to all of us today, just as it was to the Hebrews, Greeks and Romans of Bible times who
used mint as medicine as well as a flavoring.
Some Bible experts say mint was among the “bitter herbs” of Exodus 12:8 and Numbers
9:11 along with leaves of endive, chicory, lettuce, watercress, sorrel and dandelion, which
were eaten as a salad. Mint is one of the “bitter herbs” of the Passover feast today.
Greek and Roman physicians used mint. They recommended adding it to milk to prevent
spoilage and serving it after meals as a digestive aid. They also suggested hanging it in
sick rooms to speed healing.
Several species of mint grew wild throughout the Holy Land. Today, we know mint mainly
as peppermint and spearmint. Modern herbalists recommend peppermint be taken
straight or added to foods as a treatment for menstrual cramps, motion and morning
sickness, colds and flu, headache and heartburn, fever and insomnia.
Medical experts also know that the mints are marvelous for treating dozens of other
problems. That’s why mints, with their menthol contents, are found in many over the
counter remedies for indigestion, minor pain and congestion.
The mints are also antispasmodics. They soothe the muscles of the digestive tract and the
uterus. But while peppermint may be good for nausea, it may also stimulate menstruation.
So doctors war pregnant women to avoid peppermint as a treatment for morning
sickness.
