Peppermint

Short description of the species

Botanical name

Peppermint

Latin name

Mentha x piperita

Family

Lamiaceae

Origin

Eurasia, North America, southern Africa and Australia

Crop classification

spicyand aromatic plants

Exposure

lught-loving

Frost resistance

fros resistance, perrenial

Keeping

easy

Water requirements

humid to moderately humid conditions

Soil requirements

sandy-loamy or loamy

Soil pH

6 - 7

Edible part

Menthae piperitae folium – peppermint leaf, Menthae piperitae herba – peppermint herb, Menthae piperitae oleum – peppermint oil

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Interesting

The name comes from the Greek word "Minthe," the name of a nymph from Greek mythology. According to legend, the goddess Persephone suspected her husband Hades, the god of the underworld, of having an affair with the nymph Minthe. In a fit of jealousy, she transformed her into the fragrant, perennial herb that now bears her name.

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Usage

leafy, spicy vegetable, in cooking and medicine, an ingredient in dishes such as salads, soups, sauces, eggs, fish and meat dishes

Inclusion in the crop rotation and fertilization requirements 

Perennial crop grown for max. 3–4 years in the same place, the above-ground part thaws in winter, sprouts again in spring. 

Suitable preceding crops: root crops, suitable preceding crops are e.g. organically fertilized potatoes, sugar beet or peas, or winter crops 

Fertilization: regular fertilization with a balanced, versatile fertilizer Track: I., II. (can also tolerate MH fertilization at a dose of 30 – 40 t/ha) 

Varieties: many natural hybrids and variations, from a commercial point of view the species Mentha x piperita, Mentha spicata, Mentha longifolia L., Field mint (Mentha arvensis), Sweet mint (Mentha suaveolens) and Lemon mint (Mentha × piperita citrata) are important due to their high yield, intensive growth and desirable oil content In LRO - the only variety Mentha x piperita L. ´Kristinka´ from 2013 to 2033. The Community Plant Variety Office in France, for the first time since its establishment, granted the University of Prešov in Prešov, as the only workplace in Slovakia for the breeding of medicinal plants, registration of a peppermint variety at the level of legal protection of varieties in the entire EU, valid from 2017 to 2042. It is a lush green, aromatic perennial that grows to 40-60cm.

Agrotechnics of cultivation 

Propagation: exclusively vegetatively - by underground root shoots - rhizomes, or by above-ground creeping stems or rooted apical cuttings

Harvest: at the beginning of flowering and in sunny, calm weather, 2-3 times during the growing season 

Use: ingredient in many dishes (salads, soups, sauces, eggs, fish and meat dishes), food flavoring (including sweets and chewing gum), liqueurs and toothpaste 

Effect on human health 

Constituents: essential oils, tannins, phenolic acids, bitters and others 

Phytotherapeutic groups: stomachic, antispasmodic, carminative, disinfectant, cholagogue, corrigendum 

Diseases and pests: 

Mint is susceptible to fungal diseases such as rust (Puccinia menthae PERS.) and powdery mildew. Common pests include aphids and mites.