Interesting Facts & Recipes

INTERESTING FACTS

** When doing experiments on Mentha x piperita it was found that it could
     possibly contain antibacteria and/or antivirus components. It is not know
     what sort of bacteria or virus can be killed via these antibacterial or antiviral
     components. Who knows, maybe it could help prevent Escherichia coli
     (commonly known as E. Coli).
** Peppermint oil is produced by specialized cells on the underside of the leaves.
     The best time to harvest and collect the oil is on a sunny day as flowering is
     just beginning. This is when menthol is at its peak.
** Mentha x piperita is a vigorous perennial. Perennials are plants that
     do not have to be replanted every year, however; it is recommended that a
     peppermint plant is periodically moved/replanted. Check out the Habitat &
     Adaptation page for more information.
** Peppermint plants grow to be 18 - 36 inches (45 - 90 cm) tall and about 24
     inches (60 cm) wide.
** Families that are in the same order as Mentha x piperita that you may not
     have known shared similar characteristics with Mentha x piperita are as
     followed:
           Apiaceae -- Carrot Family
           Araliaceae -- Ginseng Family
           Cactaceae -- Cactus Family
           Juglandaceae -- Walnut Family
           Theales -- Tea Family
** Genus' that fall under that same family (Lamiaceae) as Mentha x piperita are
     as followed:
           Lavandula -- Lavender
           Nepteta -- Catnip
           Ocimum -- Basil
           Salvia -- Sage
** To see what/how other organisms are related to Mentha x piperita visit
     GardenGuides.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

RECIPES

Frozen Peppermint Pie

Prep Time: 25 min.
Total Time: 4 hrs 25 min.
Makes: 8 servings

 

INGREDIENTS

20 starlight mints, divided
12 OREO Cookies, divided
1 qt. (4 cups) frozen vanilla nonfat
         yogurt, softened
1 OREO Pie Crust (6 oz.)
1 cup thawed COOL WHIP Whipped Topping

DIRECTIONS

Reserve 8 of the mints and 4 of the cookies for garnish; set aside. Crush remaining 12 mints and coarsely chop remaining 8 cookies.

Place chopped mints in large bowl. Add yogurt; mix well. Gently stir in chopped cookies; spread into pie crust.

Freeze 4 hours or until firm. Let stand 10 min. before serving. Cut reserved cookies in half. Top each slice of pie with 2 Tbsp. of the whipped topping, 1 cookie half and 1 mint just before serving. Store leftover pie in freezer.

Recipe found at Kraft Foods.com

Peppermint-Mocha Coffee

Prep Time: 5 min
Total Time: 10 min
Makes: 8 servings, 1 cup each

INGREDIENTS

6  cups freshly brewed MAXWELL
    HOUSE Coffee
4  squares  (1 oz. each) BAKER'S
    Semi-Sweet Chocolate
1-1/2 cups hot milk
1 tsp.  peppermint extract
8  peppermint sticks

DIRECTIONS

Pour coffee into large saucepan. Add chocolate; cook on low heat 5 min. or until chocolate is melted, stirring occasionally.

Add milk and extract; stir until well blended. Garnish each serving with a peppermint stick.

Recipe found at Kraft Foods.com

Chocolate-Mint Parfait

Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings

INGREDIENTS

2 cups cold milk
1/4 tsp.  peppermint extract
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
6 drops  green food coloring
1 cup thawed COOL WHIP Whipped Topping

DIRECTIOINS

Pour milk and peppermint extract into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended; set aside.

Ad food coloring to whipped topping; stir gently until well blended. Layer pudding and whipped topping alternately in 6 parfait glasses.

Refrigerate at least 15 min. before serving.

Recipe found at Kraft Foods.com