Plant Pudina

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  • Topic: Mentha, Peppermint, Menthol
  • Pages : 16 (4652 words )
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  • Published : January 2, 2012
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classification of pudina
Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Lamiales

Family: Lamiaceae

Genus: Mentha

This plant is related to the menthe genus and its aromatic herbs. Many more species grows wild; some of there cultivated.
The chief constituent for which these plants are valued are menthol and pappermint oil. this medicinal plant is an erect branched herb upto about 55 cm high. Leaves upto 6 cm long. Flowers small, in small brunches, borne on axile leaves,medicinal seeds are also very useful. MEDICINAL USES of pudina :- THE DRIED LEAVES AND FLOWERING TOPS OF THE PLANT MAKE THE DRUG PAPPOERMINT, THIS DRUGS USE IN TREATMENT OF VOMITING AND NAUSEA. BRUISHED LEWAVES ARE APPLIED IN HEADACHE AND OTHER PAIMS. THE MAIN USE OF DRUGS IS OR EXTRACTION FOR PAPPERMINT OIL AND IS LARGELY USED IN MEDICINE FOR STOMACH DISORDERS THE OIL IS ALSIO ANTISEPTIC At here is several name of (pudina) like koshu,horsemint

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Pudina  Family Name : LAMIACEAE  Botanical Name : MENTHA ARVENSIS / PIPERITA  Common Name : FIELD MINT, CORN MINT, JAPANESE MINT, PUDINA  Part Used : WHOLE PLANT, OIL  Habitat : Found through out India.  Uses : The entire plant is antibacterial, antifibrile. It yeilds an essential oil and menthol which exert, through their rapid evaporation, aslightly anaesthetic, and anodyne local effect. It is effective in headache, rhinitis, cough sore throat, colic, prurigo and vomiting. Menthol obtained from this is used in balm. It is also used as flavoring agent in culinary preparations. Mint Chutney (Pudina) 

Mints are aromatic, almost exclusively perennial, rarely annual, herbs. They have wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, from simple oblong to lanceolate, often downy, and with a serrated margin. The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion. Menthol from mint essential oil (40-90%) is an ingredient of many cosmetics and some perfumes. Menthol and mint essential oil are also much used in medicine as a component of many drugs, and are very popular in aromatherapy. Mint chutney 4 green Tomato (Medium size), sliced

1 big handful Mint leaves, cleaned and washed
6-7 Garlic cloves, peeled
2-3 Green chilies, chopped
½ tsp Cumin Seeds, toasted
1 bunch Fresh coriander leaves
1 small piece Jaggery (optional)
Salt to taste
2tbsp mustard oil Method:
Pan fry the green chili in 1tbsp of mustard oil. Add raw tomatoes and cook on medium heat until soft. Blend the cooked tomato with rest of the ingredients, remove from the blender. Check seasoning and rest in the fridge for 30 minutes until chilled.|

Mentha arvensis (Field Mint (पुदीना/ Pudina in Hindi), Wild Mint or Corn Mint) is a species of mint with a circumboreal distribution. It is native to the temperate regions of Europe and western and central Asia, east to the Himalaya and eastern Siberia, and North America.[1][2][3] It is a herbaceous perennial plant growing to 10–60 cm (rarely to 100 cm) tall. The leaves are in opposite pairs, simple, 2–6.5 cm long and 1–2 cm broad, hairy, and with a coarsely serrated margin. The flowers are pale purple (occasionally white or pink), in clusters on the stem, each flower...
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