Namaste from HemaVeda,
Today we are going to learn more about the Ayurvedic properties of one of the most common herb we use in our diet – Mint leaves!
Mint leaves are well known for their strong taste and penetration flavor. Mint leaves are widely used in many different cuisines all over the world. Mint leaves are used for indigestion and also for colic pain.
Ayurvedic properties of Mint leaves
- Mint leaves are of pungent taste
- They covert into a pungent taste after digestion
- Mint leaves are Hot in potency
- They are strong to taste and are light to digest
- They are dry in nature.
Medicinal Uses of Mint leaves
- Fresh juice of the Mint leaves is beneficial for sore throat and cough
- Mint leaves have anti-inflammatory properties and a fresh paste of crushed mint leaves can be used on Joints with inflammation and pain
- To relieve bad breath and inflammation in the mouth, freshly squeezed juice of Mint leaves can be used to gargle
- Mint can be used to treat the treatment for intestinal worm infestation
- Mint leaves can be added to accentuate the flavors of dish and for better digestion
- Mint leaves can be chewed on fresh for nausea and vomiting
Mint Recipe – Fresh Mint Leaves Chutney
I would love to share a Mint leaf chutney recipe with you all today.
This Mint leaves chutney helps in digestion and can be used to accentuate the flavor of the meal.
- Fresh Mint leaves 50 gms
- Fresh raw Ginger – 1-inch piece
- 1 tablespoon of sugar/ jaggery or your choice of sweetener
- Himalayan pink salt to taste
- 1 teaspoon of cumin seeds
- 2 tablespoons of lemon juice
- In a blender add the mint leaves, raw chopped pieces of ginger, sugar, salt and cumin seeds.
- Blend the mixture into a paste with adding some water
- Remove the mixture in a bowl and add the lemon juice.
Enjoy the fresh Chutney with your meals or use as a base for a sandwich.