Piparmünt

Piparmünt, the Estonian term for peppermint, refers to Mentha × piperita, a hybrid mint in the family Lamiaceae. It is widely cultivated for culinary and medicinal uses and is commonly known simply as peppermint. The hybrid is believed to originate from a cross between spearmint (Mentha spicata) and watermint (Mentha aquatica).

As a perennial herb, peppermint forms creeping runners and can reach 30–90 cm in height. It has square stems and opposite, lance-shaped leaves with toothed margins. The leaves release a strong cooling aroma when crushed. The plant produces slender flower spikes that are typically purple to pale lilac.

Peppermint thrives in moist, fertile soils with full sun to partial shade. It spreads vigorously by runners, so many gardeners plant it in containers or restricted beds to prevent overgrowth. It is hardy in temperate regions and is propagated by cuttings, division of established clumps, or layering.

Culinary uses include teas, desserts, confections, sauces, and beverages. The essential oil, rich in menthol and menthone, is extracted for flavoring, perfumery, and pharmaceutical preparations. Peppermint oil is used in cough syrups, lozenges, and topical preparations for a cooling sensation. Safety considerations include diluting essential oil before topical use and avoiding excessive ingestion, as large amounts can cause adverse effects in some individuals.

Peppermint has a long history in traditional medicine and cuisine across Europe and Asia and is now widely cultivated around the world for both flavor and therapeutic applications.