I have many fresh mint leaves. What's available?

1. You can add mint leaves to black tea, which has a special taste.

2. When it is inserted into the soil, it can germinate and regenerate.

After drying, it can be reserved for washing.

4. It can be made into mint sauce, which can be used to eat mutton and lamb chops!

5. You can boil hot water and add mint, which will be cool in summer.

6. You can give it to me

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! Hahaha! Flushing water is the best drink.

You can add lemon and honey, and the taste will be easy to accept.

Or suitable for seasoning. You can add D to spaghetti sauce, but you don't need to add too much. Fresh mint leaves can really add flavor when cooking.

After the mint leaves are dried in the sun, they can be used for drinking with water, which can refresh the mind and relieve nasal congestion.

Cool in nature and pungent in taste.

Vegetables dispel wind and clear heat, clear throat, relieve exterior and penetrate rash.

One dollar for San Qian.

Peppermint contains volatile oil, menthol, menthone and peppermint oil, which acts on sensory nerve endings and can paralyze the senses. Therefore, external use has the effect of relieving pain and itching. Mint decoction has inhibitory effect on human tuberculosis and significant antibacterial effect on typhoid Bacillus.

Peppermint is used for common cold, wind-heat, headache, red eyes, sore throat, etc. It can also be used for skin itching, eczema, rubella, measles, etc. Mint also has the function of soothing the liver and relieving depression.

The "mint soup" in the ancient prescription Puji Fang is composed of mint leaves, cowherb seeds, chrysanthemum and licorice. Treat wind-heat headache, acute and chronic conjunctivitis and tracheitis. "Sangju Drink" in Treatise on Febrile Diseases by Wu Jutong in Qing Dynasty consists of mulberry leaves, chrysanthemum, mint, licorice, almond, platycodon grandiflorum and reed rhizome. Indications: exogenous wind and temperature, fever, limb pain, cough, nasal congestion and upper respiratory tract infection.

You can cook wild tea+4 mint leaves, 3 grams of lavender and 300ml of hot water.

Characteristics of mint leaves: a perennial herb of Labiatae, with strong fragrance. The stems and veins are dark brown and were identified as mint in the early stage. Pleasant aroma, cool taste, suitable for raw food. ,