The Cool, Refreshing History of Mint

Mint grew wild in the land of Israel in biblical times, when Jewish priests used to pay tithes with it. Although the plant is not mentioned in the Hebrew Bible, it is referred to in the Talmud, which recommends the use of an ointment made with mint, soap, cumin, wormwood, cedar blossom, and hyssop—to be dissolved in wine to treat the heart, in water for flatulence, or in beer for uterine pains.

Thought to originate in North Africa, mint was well known by 1500 BCE to the Egyptians, who used it to treat stomach ailments and to sweeten their breath. As ancient Egyptians suffered from poor dental health, they used to make a primitive kind of confection that usually included mint, frankincense, myrrh, cinnamon, and honey to help refresh their mouths.

Mint was highly prized by the ancient Greeks, who liked to use it in cooking, to make perfumes, to freshen the air, and in funeral rites, as it helped dissipate the smell of the dead. They also used to rub mint on their arms, as they thought it would make them stronger. In Greek mythology, it is said that Hades, god of the underworld, fell in love with a nymph called Minthe. When his wife, Persephone, found out, she was so enraged that she transformed the nymph into the plant called mint. Legend has it that although Minthe lost her physical beauty, she still attracted men to her because of her fragrance and freshness. At that time, mint was thought to a be a powerful aphrodisiac and was also said to be a contraceptive—if taken before sex.

The ancient Romans were also fond of mint and used it to freshen their breath, to flavor food and wine, and to treat digestive disorders. They even crowned themselves with mint at banquets. In fact, mint was so highly thought of in ancient Rome that Pliny wrote: “As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat.” Apicus recommended serving cold chicken with a sauce of mint, dill, asafetida, vinegar, dates, liquamen (fermented fish sauce), mustard, oil, and cooked-down grape must.

In the Middle Ages, all kinds of healing properties were attributed to mint. It was said to help speech disorders like lisps, and heal bites from serpents, sea scorpions, and mad dogs. Mint was also thought to ward off negative energy and attract wealth, love, and good fortune.

There are more than 24 species of mint, the most common of which are peppermint, spearmint, lemon mint, pineapple mint, chocolate mint, strawberry mint, water mint, and apple mint—to name a few. Four varieties of mint grow wild in Israel: horse mint (called nana in both Hebrew and Arabic), water mint, apple mint, and pennyroyal. In the past, pennyroyal was used to induce abortions, as an insect repellent, and for bowel disorders, but be warned: Today it is considered highly toxic—especially to infants and children. Although the fresh and dried leaves of horse mint can be used to make tea, it has a slightly bitter taste, so it is more often used as a folk remedy for digestive problems and menstrual cramps. Water mint is used in cooking, especially in jellies, salads, syrups, or to flavor vegetable dishes and stews, but pregnant women should take care not to eat it in large quantities, as it can cause miscarriage. Apple mint has long been used as a remedy for indigestion, nausea, headaches, and migraines. It can also be used in cooking. Its refreshing, fruity flavor goes very well in salad dressings, fruit salads, and desserts, especially those made with chocolate.

Today, mint has all kinds of uses in cooking, especially in sauces and marinades. It is a fundamental ingredient of tabbouleh—the well-known Middle Eastern salad made with finely chopped mint, parsley, green onions, cucumber, and tomatoes. In India it is added to cucumber raita, a cucumber and yogurt sauce that is used to cool down hot, spicy curries. Jews from Cochin, India, like to add fresh mint to chicken fried in coconut oil with onions, carrots, garlic, chiles, fresh ginger, and turmeric. Fresh mint also appears in various Cochini salads, including a roast mango and cucumber salad with fresh mint and coriander that is dressed with coconut oil, lime juice, lemon juice, and spices. Carciofi alla romana—artichoke hearts simmered in olive oil with mint, garlic, and white wine—is a favorite dish of Roman Jews. Syrian Jews like to cool down in summertime with schraab b’naan’na, a refreshing milkshake made with fresh mint, galia melon, milk, yogurt , and ice cubes.

Fresh mint is rich in vitamin A, vitamin C, and minerals, especially iron and calcium. It is also a good source of antioxidants and phytonutrients, which help boost your immune system. Mint is said to relieve chest congestion, clear a stuffy nose, and help make breathing easier. It may also help improve your digestion and relieve some of the symptoms of irritable bowel syndrome. However, people with gastroesophageal reflux disease should avoid mint or mint water, as it can worsen their symptoms.

For centuries, mint has been used to sweeten the breath. Mint leaf extract is often added to toothpaste, mouthwash, and chewing gum to help prevent the growth of bacteria in your mouth. Mint tea is also said to boost your metabolism, which may help you lose weight. It is also used to treat nausea and morning sickness in pregnant women.