IDENTIFICATION

Scientific name:

Wild mint or longifolia

Italian common name:

Wild mint, Long-leaf mint

Family:

Lamiaceae

Provenance:

Europe, Western and Central Asia, as well as non-tropical regions of Africa.

Environment:

Along roads and paths, alluvial, light soils, marshes, ponds, swamps, hygrophilous meadows, the edges of streams; temporarily flooded humid environments generally between 800÷2,000 m above sea level, rarely at lower altitudes.

Evergreen or deciduous:

deciduous

Toxicity:

none

PLANT RECOGNITION

Height:

30 – 100 cm

Width (extension):

up to 50 cm.

Bearing:

Erect. Herbaceous plant, with a perennial biological cycle, with buds overwintering at ground level and protected by litter or snow

Leaf:

Oblong and elliptical, lanceolate; The leaves are 5 to 10 cm long and 1.5 to 3 cm wide, with a colour that varies from grey to green on the upper part, whitish, or lighter, on the lower part. Fragrant

Flower:

The flowers are 3 to 5 mm long, with shades that also vary from lilac to purple, or even white; they are produced in dense clusters on the branches of the stem.

Flowering:

June – October

Fruit:

tetrachene formed by 4 monospermous nucules.

Stem:

erect, pubescent, branched

Properties:

According to folk medicine, this plant has the following medicinal properties: anti-asthmatic (limits the phenomenon of bronchoconstriction); antiseptic (property of preventing or slowing the development of microbes); antispasmodic (reduces muscle spasms, and also relaxes the nervous system); carminative (promotes the release of intestinal gas); stimulant (invigorates and activates the nervous and vascular system). Various studies are considering the use of the plant in the production of drugs. It has digestive properties and, due to its diosphenol content, stimulates diuresis.

The main property of wild mint

Its main property is digestive. Furthermore, for its antiseptic and digestive properties it is very useful against inflammation of the mouth, thanks to the menthol it contains. Its infusion is a cough calmer, an aperitif taken before meals, it has digestive properties taken after, anti-fermentative and antispasmodic.

Parfume:

strong sweetish odor (similar to Mentha x piperita)

NEEDS

Maintenance:

It requires more water than other plants and disease control to deal with so that the leaves can be used for food.

Exposure to light:

sun, half shade

Soil type:

preferred substrate is calcareous but also calcareous/siliceous

Soil acidity:

pH 6,0 – 7,5

Italian climatic area:

in Italy it is a common species and is found only on the continent. It is found from the hilly to the Alpine area.

Need water:

Wild mint prefers moist environments similar to its native meadows, requiring constant moisture without standing water. It is best watered weekly, and thrives outdoors with natural rainfall, favoring well-drained, moisture-retaining soil while showing moderate drought tolerance.

Propagation:

By Pollination which occurs through insects such as Diptera and Hymenoptera, rarely Lepidoptera (entomogamous pollination). By Dispersal where: the seeds, falling to the ground (after being transported for a few meters by the wind – anemochorous dissemination), are subsequently dispersed mainly by insects such as ants (myrmecochoric dissemination). The seeds have an oily appendage (elaisomes, substances rich in fats, proteins and sugars) which attracts ants during their movements in search of food. By division of the rhizomes which is ideal if carried out in early spring or in autumn. Make sure that each section has roots and shoots. Maintain constant humidity without stagnant water until establishment.

Pruning:

From early spring to late spring to control growth and improve health. Prune elongated or crowded stems for better air circulation. Always use sharp, sterilized pruners and avoid cutting more than a third at a time to prevent shock and reduce disease risk.

Illnesses:

Brown spot, leaf beetles, yellow spot

SPECIAL FEATURES

Mint: from the Greek μίνθᾰ mínthă mint

longifolia: from longus long and folium leaf: with long leaves

The generic name (Mentha) for a plant was used for the first time by Gaius Plinius Secundus (Como, 23 – Stabiae, 25 August 79], Roman writer, admiral and naturalist, and derives from the Greek name “Mintha” of an unfortunate river nymph, daughter of the god Cocytus (but also a mythological river), lover of Hades transformed into a herb by Persephone when she became his wife.

Annotations

The Old Testament tells us that this herb was used to perfume tables and elevate the spirit. The Ebers Papyrus listed it among the most precious herbs, sacred to Isis and the god of medicine Thot. The ancient Chinese knew and praised its calming properties and antispasmodic virtues. Hippocrates considered it an aphrodisiac, while Pliny praised its analgesic action. Both the Greeks and the Romans used it in considerable quantities to perfume the person, bath water and to prepare infusions. Ovid tells how even in humble peasant homes, the kitchen table was rubbed with mint leaves to make it perfumed, before serving lunch to guests.

Charlemagne issued edicts to contain waste and protect the species.

The genus Mentha is very complex, as it includes numerous hybrids that originated both spontaneously and in cultivation, which makes identification even more difficult. Most species within Mentha longifolia subsp. longifolia, commonly referred to as wild mint, are safe for dogs except Mentha pulegium which we discuss below.

In the kitchen:

The edible parts are the leaves (raw or cooked) and the flowers. They can be used to flavor raw salads, sauces, drinks and are also candied. Especially in Asian cuisine, as a condiment in dishes with chutney (sauce made with fruit and spices). Source of the essence used as a substitute for peppermint in pastry.