Peppermint, scientifically known as Mentha × piperita and sometimes referred to as Mentha balsamea Wild, is a hybrid mint resulting from the crossbreeding of watermint and spearmint. Native to Europe and the Middle East, this aromatic plant has become widely distributed and cultivated across various regions globally. Occasionally, it is found in the wild alongside its parent species.
Among the many species within the Mentha genus, peppermint stands out as the most commonly utilized. Western peppermint, derived from Mentha piperita, is especially renowned, while Chinese peppermint, also known as "Bohe," comes from the fresh leaves of Mentha haplocalyx. Both of these mint varieties are significant sources of menthol and menthone, and they have been employed for culinary and medicinal purposes for centuries.
Spearmint, a relative of peppermint, adapts well to diverse soil conditions and thrives best in environments rich with organic material, receiving full sun to partial shade. Peppermint, on the other hand, flourishes in a wide range of temperate climates and is frequently cultivated in containers or planters due to its tendency to spread aggressively through its rhizomes.
Peppermint leaves are versatile and can be utilized fresh, dried, or frozen. They can also be preserved using various methods, including salt, sugar, sugar syrup, alcohol, or oil. To maintain their aromatic qualities, it is advisable to harvest the leaves just before or during the peak of flowering, cutting about halfway to three-quarters of the way down the stalk to allow smaller shoots to continue growing. There is some debate about the most effective drying method, with preferences varying between materials such as plastic or cloth and conditions such as darkness or exposure to sunlight.