Peppermint’s potent aroma is a great afternoon pick-me-up, while its distinctive cooling sensation eases pain when applied to the skin, according to the expert. Alternatively, drops of the essential oil can be added to tea or water to support digestion. Peppermint oil capsules and tablets are also sold in online and retail stores.

Post editors asked Goebel-Angel about buying—and taking advantage of—the healing herb. Always check with your doctor when starting a new treatment.

Where can you get therapeutic peppermint essential oil and how can consumers identify the best product?

Quality is always important when using essential oils to achieve therapeutic results, rather than to simply enjoy the fragrance.  First, look at stores for AFNOR-grade oils. These products meet a set of standards set in Europe by AFNOR (Association French Normalization Organization Regulation) and help buyers differentiate between therapeutic-grade essential oils and lower grade oils.

Then, read the ingredient list. Most essential oils have added artificial scents, fillers or preservatives.  One brand that does not is Young Living (YL)—a top, if not the best, brand in the world. Because YL oils are so therapeutic, training must be done in order to understand their uses and contraindications.  As a result, you cannot find them in stores. Young Living experts can be found online or locally, if you ask around.

How can people use peppermint oil for health?

Here are three benefits of peppermint, and how to reap them:

1. An organic mental energizer. To enhance focus and clarity, place a drop of oil on the nape of the neck and around the temples, inhale oil directly, or use a diffuser and take in its aroma daily.
2. A natural analgesic. To ease joint or muscle pain, rub a drop on the sore areas. For headache or migraine pain, place a drop on the temples or nape of neck.
3. A digestive aid. To relieve diarrhea, bloating or gas, directly rub one or two drops on abdomen in a clockwise motion. For an upset stomach or heartburn, place a drop in water and drink.  For nausea related to pregnancy* or cancer care, inhale daily, diffuse, or place a drop in water and drink.

*Pregnant women should consult with an expert before using any essential oils.

What precautions should people keep in mind when taking peppermint?

It’s always best to work with an expert when using powerful essential oils. For most people, small doses of peppermint are fine to take with prescriptions or OTC meds. Important precautions include: Avoid contact with eyes, sensitive skin, fresh wounds or burns.  If a skin reaction should occur, use a carrier oil (such as almond or coconut oil) to dilute the affected area. Do not wash with water and soap. Begin slowly, as overuse can create heartburn.  Do not apply to infants under 18 months of age.

What qualifies peppermint to be called the “world’s first medicine?”

Peppermint, a natural hybrid of water mint (Mentha aquatica) and spearmint (Mentha spicata), was first cultivated in England in the late seventeenth century. However, the herb has been used as a remedy for indigestion since Ancient Egyptian times. In fact, dried peppermint leaves were found in Egyptian pyramids dating back to 1000 B.C. The ancient Greeks and Romans valued the herb as a stomach soother. During the eighteenth century, peppermint became popular in Western Europe as a folk remedy for nausea, vomiting, morning sickness, respiratory infections, and menstrual disorders.  Due to its hardy nature and growth around the world, peppermint was readily available and provided quick relief for common ailments.

The Healing Power of Peppermint The Saturday Evening Post

Without hard data from large clinical trials, it’s hard to make conclusions on the benefits of herbs for allergies. But European studies suggest these widely-available remedies may be worth considering:

Butterbur (Petasites hybridus) blocks the formation of compounds called leukotrienes that promote inflammation. Swiss researchers found that the flowering herb is less sedating but as effective as the OTC antihistamine cetirizine (brand name: Zyrtec). To reduce the risk of liver damage, it’s recommended that butterbur be taken for only six weeks a year.

Rosmarinic acid, a chemical derived from rosemary leaves, reduced seasonal allergy symptoms in a preliminary Japanese study.  The compound seems to have anti-inflammatory properties and also suppress immune cell activity.

Stinging nettle (Urtica dioica) is a popular allergy remedy in Europe.  In one study, 58 percent of 69 volunteers reported that a daily 600 mg dose of freeze-dried nettle leaf relieved allergy symptoms—and 48 percent said its anti-inflammatory effect was more effective than standard OTC allergy medicines.

For research-based information on conditions and treatments, including diet supplements and herbs, visit The National Center for Complementary and Alternative Medicine http://nccam.nih.gov/.

Herbs for Seasonal Allergies The Saturday Evening Post

And it’s simple to grow and preserve.

Basil requires little more than sunlight and drained soil, which, although easy to manage, can make it a victim to cold weather and frost. If your herb garden is subject to frigid temperatures: harvest, dry, and store basil now—to be enjoyed in your favorite marinades, sauces, and pestos throughout the winter.

As the plant produces flowers and seeds, it begins to lose its potent flavor, so it’s important to cut or pinch basil above the leaf during its seed production (look for newly budding flowers) when the leaves contain the most concentrated oils. As long as the temperatures are warm enough, keep the plant healthy by removing no more than a quarter of the plant at a time.

For air-dried basil, rinse the leaves and shake away extra moisture. Once dry, bundle the stems and tie into a bouquet. Place the basil bouquet into a paper bag with the stems facing the opening of the bag. Scrunch the mouth of the paper bag around the stems and tie closed. Hang the bag in a cool, dry area for 3 to 4 weeks, until the leaves are dry and crumbly.

For a quicker approach, there’s the option to oven-dry by simply placing the leaves on a baking sheet and “baking” for 3 to 4 hours in an 180 F oven, keeping the oven door slightly open. Alternatively, you can warm up the oven to a medium heat for 20 minutes. Then turn the oven off and insert the baking sheet(s) of leaves. The leaves will dry out as the oven cools down (with the oven door closed). Place the dried basil leaves (whole) in an airtight container and store in a cool, dry place. Crumble or grind only before serving to retain flavor. If properly stored, dried leaves can last up to a year.

To preserve the freshest flavor, the National Garden Bureau recommends freezing the basil in water or olive oil. After rinsing the basil leaves, blend them in a food processor with just enough water or olive oil to make a slurry. Pour the mixture into ice cube trays and freeze. Once frozen, transfer the cubes to a storage container and freeze until ready to use. Properly stored basil cubes can last up to 6 months.

Basil: The Season of All Seasons The Saturday Evening Post

Also, you can store herbs to preserve their flavor by chopping or pureeing them in oil and freezing them. Use 2 cups firmly packed leaves to 1/2 cup vegetable or olive oil. Process in a blender or food processor, then place in a lidded freezer container and seal. Break off pieces to use in cooking. To prevent botulism, keep frozen until use. Never store in the refrigerator.

Basil, borage, calendula, cilantro, dill, nasturtium, rosemary, sage, savory, and thyme are good sources for herbal vinegar infusions.

Use a good quality vinegar that has at least 5 percent acidity. Use white wine, red wine, rice vinegar, or apple cider vinegar. Do not use distilled vinegars.

How to Make:

1. Rinse fresh herbs or edible flowers and dry thoroughly.
2. Lightly bruise the herbs and stuff into sterilized and thoroughly dried jars or bottles.
3. Fill about 1/3 with herbs.
4. Bring the vinegar to boiling and pour over the herbs, filling to within 1/2 inch of the top.
5. Allow to cool and seal bottles.
6. Let steep in the refrigerator for one to two weeks.
7. Strain out the herbs and rebottle the flavored vinegar to increase the shelf life of the infusion.

Vinegar should be kept refrigerated and consumed within four to eight weeks.

For an attractive look, you may also place fresh herbs in the finished bottles before sealing. Be sure to remove the fresh herbs, however, when they are no longer covered by the vinegar.

Some Good Combinations:

• Parsley, sage, rosemary, and thyme (an easy one to remember)
• Basil, garlic, dried red peppers
• Dill, garlic, dried red peppers

Oil Infusions:

For oil infusions, use light oils, such as nut, seed, and vegetable oils. The best herbs for oil infusions include chives, cilantro, basil, bay leaf, dill, marjoram, mint, oregano, rosemary, sage, tarragon, and thyme. You don’t need a lot of herbs, just a few sprigs. Be sure herbs are clean and dry. Bruise them slightly with a mortar and pestle. Don’t crush.

1. Heat oil on low until just warm. Place prepared herbs in wide-mouth canning jar and pour warm oil over them, completely covering herbs. Seal jar airtight.
2. Place in refrigerator for three to four days before use.
3. Strain oil through cheesecloth and pour into sterilized, dry bottles. Refrigerate to extend shelf life, but use within four weeks.

Important Information:

Oil infused with fresh herbs, garlic, or dried tomatoes can introduce botulism, which is not detectable by tasting. Be sure to clean jars and bottles with household bleach, rinse thoroughly, and dry them before use. Always keep the oil infusions refrigerated and keep track of the shelf life. Date each bottle to make sure you know how long it has been stored.

Making a Splash with Herbs The Saturday Evening Post

For some tips on lavender growing in a hostile environment, the Country Gentleman visited the cottage lavender farm of Kieran “Kie” and Elizabeth “Libbe” O’Connor. Former city folk and gardening enthusiasts, the O’Connors turned eight acres of Indiana clay (a soil guaranteed to kill lavender plants) into a flourishing retirement business. They provide culinary lavender to local chefs and sell lavender sachets, bouquets, and bundles. “Lavender is really about getting it established, so in two or three years you say, ‘that looks really good,’ ” says Libbe.

“Lavender does not do well in clay or anything that holds water around it,” Kie says. “Wood mulch is not good. Use decorative rock or something that provides reflective heat and allows airflow around it.” The O’Connors nurture lavender in raised beds, which are at least 12 inches deep by 12 inches wide, with a mix of equal parts topsoil, compost, sand or pea gravel, and a smattering of lime. “The other big thing is to know how to prune them,” Kie says. “Some varieties of hybrids (Lavandula intermedia) you prune only in fall because they set buds in winter. The true lavenders (Lavandula angustifolia) you prune early in spring and throughout summer. By keeping them pruned, you get inner growth and a nicely shaped plant.”

How to Harvest and Dry Lavender

Harvest lavender just as the buds are beginning to open, when the essential oils are at their peak. This will ensure the flowers retain their scent and bluish color when used in sachets or potpourris.

1. Take a bundle of lavender and cut the stems above the leaves using garden shears. Leave a few inches of green growth.

2. Wrap several stems together with a rubber band.

3. Hang the lavender upside down in a dark dry place and allow seven to 10 days for the stems to dry.

4. To remove the buds from the stems, place the stems on a large towel and roll into a tube. Roll the tube back and forth on a hard surface. This will remove the buds from the stems without crushing them.

5. Store the buds in an airtight container for use in sachets, potpourris, or recipes.

Sweet Smell in the Country The Saturday Evening Post

Outside, on special days, lavender-loving customers stroll, sniff, and snip with scissors at the phalanxes of spiky white, pink, and purple branches. They sip soothing blends of lavender iced tea as they drink in the quiet beauty of this cottage farm on a warm summer’s day.

Kie and Libbie O'Connor

The proprietors, ‘Kie’ and ‘Libbe’ O’Connor, are former city folk who started this fragrant farmstead nine years ago as a retirement business.

Kieran, formerly an Indianapolis fireman, asked his artist wife, Elizabeth, to decide what they should do when they retired to their newly acquired 28 rural acres. One morning, at 5:30 a.m., she woke him from a dead sleep. “Lavender,” she said. “Let’s have a lavender farm.” Surprisingly, he didn’t say, “You’re crazy.” Within a week, they accumulated 100 plants of six different lavender varieties, and their enthusiasm has yet to wane.

“Our original idea was being a nursery and selling plants,” Kie says. “But it came to this,” he says as he gestures around the shop. “It’s been a real learning process. People started coming down the driveway telling us their headache stories and sleep deprivation problems that lavender solved. We started getting scientific research articles about how lavender goes to the pain center of the brain. It’s not wives’ tales anymore.”

Lavender products on display

The couple began making real lavender products. They rail about commercial so-called “lavender” items, such as baby powders that actually contain no lavender whatsoever, and they keep samples of them on hand to enlighten customers. In season, they make the rounds of area farmers’ markets, offering their aromatic products and lavender cuttings. They also grow Provence Culinary Lavender, “a hybrid that’s really popular with chefs,” Kie says. All lavender varieties are edible, he notes. The O’Connors cook with lavender themselves, using it mainly in desserts. They have developed their own special recipe (which they don’t give out) for a seriously delicious lavender shortbread cookie.

Both have experienced lavender’s healing effects after sustaining severe burns. Libbe slathered lavender oil over her arm when it was accidentally splashed with hot melted candle wax. The pain subsided, and the burns never festered, she says. Kie used lavender oil to stem a bad burn from a hot coffee spill. He spritzes it on his pillow at night to help him sleep.

As experts, the couple now spend much of their time advising novices how to grow the pungent lavender plants in an environment not wholly suitable for the species. “Getting them established takes well-drained soil, some lime, and full sun. Think Mediterranean,” Kie says. “These plants predate the Bible, but they come from around that area.”Importantly, lavender’s image has changed over time. It’s no longer just a scent for perfuming grandma’s hankies. Lavender is equally attractive to men and women, Libbe notes. It is a unisex product.

A Retirement Acreage That Makes Sense The Saturday Evening Post