Herb Profile: Chocolate Mint

 

Chocolate Mint, Mentha piperita

 

Chocolate Mint is a cultivar of mint, a member of the very large Lamiaceae family. Rich in vitamins A and C, and containing trace amounts of manganese.

 

Chocolate Mint has similar medicinal actions as peppermint and spearmint however it is most commonly used for its chocolatey minty flavor in cooking, specifically with deserts. As a cooling herb, chocolate mint can be used to calm overheated conditions and to sooth digestion.

 

Preparations

Chocolate Mint can be made into a tea or tincture however it is Most often used to flavor deserts and beverages.

 

Brain Tonic Tincture 

(adapted from a Rosemary Gladstar recipe)


1 part ginkgo leaf
1 part bacopa leaf/stem
1/2 part rosemary leaf
1/4 chocolate mint or peppermint


Prepare a tincture using the above parts. To use the tincture, take 1/2 to 1 teaspoon three times a day for 3 to 4 weeks. Results may be subtle, but generally after 2 to 3 weeks people notice they have better memory recall.

 

Cautions/Contraindications

Considered safe.

Chocolate Mint 

Hardiness: Zones 4–9
Light: Full sun to partial shade
Soil: Moist, fertile soil
Water: Moderate to high
Propagation: Division or runners
Notes: Spreading perennial best grown in containers or contained beds.


 

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Disclaimer

These statements have not been evaluated by the Food and Drug Administration. Our products and the information provided on this website are not intended to diagnose, treat, cure, or prevent any disease.

All content is for educational purposes only and is not a substitute for professional medical advice. Please consult a qualified healthcare provider before using herbal products, especially if you are pregnant, nursing, taking medications, or have a medical condition.

We are not responsible for the content of external websites. Individual responses to herbs vary, and information provided may not include all possible precautions or interactions. Discontinue use if any adverse reaction occurs.

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