American Pennyroyal

• Botanical Name(s): Mentha Pulegium

• Popular Name(s): Pennyroyal, American Pennyroyal, European Pennyroyal, Tickweed, Sqaw Mint, Stinking Balm, Thickweed

• Parts Used: Aerial parts and Oil

• Habitat: It is a native of most parts of Europe and parts of Asia.

Mentha Pulegium

• Description: The leaves are opposite, shortly stalked, more or less hairy on both sides, round oval, grayish green, about 1 to 1 1/2 inch long and 1/2 inch broad. The flowers are in whorled clusters of ten or a dozen, rising in tiers one above the other at the nodes, where the leaves spring in pairs, beginning about the middle of the stem, their color reddish purple to lilac blue. The flowers bloom during July and August. The seed is light brown, oval and very small.

Uses: Its main use is as an emmenagogue to stimulate the menstrual process and to strengthen uterine contractions.Similar in many respects to peppermint, pennyroyal is a good digestive tonic. It increases the secretion of digestive juices, relieves flatulence and colic, and occasionally is used as a treatment for intestinal worms. Pennyroyal makes a good remedy for headaches and for minor respiratory infections, helping to check fever and congestion. Pennyroyal powerfully stimulates the uterine muscles and encourages menstruation. An infusion of pennyroyal is used externally for the treatment of itchiness and formication (a sensation of ants crawling over the body), inflamed skin disorders such as eczema, and rheumatic conditions including gout.

Other medical uses - Ovulation pain.

Culinary uses - Float fresh mint leaves on cool summer drinks and fruit punches. Mint is as essential for mint julep as bourbon, and is a natural addition to any gin-based drink.

Enliven salads and hot and cold soups with fresh mint.

Bring out the flavor of peas, new potatoes, and baby carrots by adding sprigs of fresh mint to the cooking water. Use fresh or dried mint to season savory dips, butter, sauces, and jellies, especially the classic mint sauce or mint jelly served with roast lamb.

Season fish, poultry, and meats with mint, and use it to add zest to bean and lentil-based dishes.

Unless you're using mint as a garnish, always crush the leaves before use to obtain optimum flavor.

Add sprigs of fresh mint to vinegar.

Brew a soothing cup of mint tea by infusing 5 ml (1 teaspoon) of dried leaves or 15 ml (3 teaspoons) of crushed fresh leaves in 250 ml (1 cup) of boiling water. Steep to taste.

Mints are used commercially to flavor confectionery, chewing gum, soft drinks, baked goods, ice cream, gelatins, syrups, and liqueurs.

Craft uses - Add aromatic mint leaves to sachets and potpourris.