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Item #: T0200
Spearmint, Organic, 2 oz. pkg. $2.60 - In Stock
Spearmint, Organic, 2 oz. Tin $5.85 - In Stock
Spearmint, Organic, 1 lb. pkg. $16.65 - In Stock
(Mentha spicata) Native to Europe, this perennial herb can now be found all over the world. A more subtle mint than peppermint, spearmint is refreshing and tasty and has many of the same benefits as peppermint. Its light, refreshing taste makes it a perfect ingredient in tea and herbal blends. It is also commonly used in culinary recipes and cosmetics.
Brew 1 tsp. in 1 cup of water at 212º - steep for 5 minutes.
Lavender Shortbread Cookies
½ cup unsalted butter, at room temperature
½ cup icing sugar
2 tsp. dried
1 tsp. dried spearmint, crushed
¼ tsp. cinnamon
1 cup un-sifted flour
Preheat oven to 325 degrees F. Prepare an 8-inch square baking pan by lining it with aluminum foil and coating the foil lightly with a vegetable oil spray.
Cream the butter until light and fluffy. Stir in the sugar, lavender, spearmint and cinnamon. Work in the flour and blend until the mixture is crumbly. Scrape it into the prepared pan and spread until level, pressing lightly to compact it evenly.
Bake 25 to 30 minutes, or until lightly golden around the edges. Gently lift both the foil and shortbread out of the pan onto a cutting surface. Slice the bars with a serrated knife. Transfer to a wire rack to cool completely. Store in a tightly sealed tin.
The Herbal Body Book
by Stephanie Tourles
1 cup distilled water
½ cup vodka
1 tsp each: sage, yarrow, chamomile, rosemary, peppermint, spearmint and strawberry leaves
¼ cup witch hazel
Mix ingredients thoroughly and store for 2 weeks in a tightly sealed jar. Keep in a cool, dark place. Strain. Refrigeration is not required, though a cool product is nice on a hot summer day! Use 1 teaspoon per application.
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Please Note: The information given here has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease.
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