Mint
Mint (Square stem, curled leaves, purple-brown-green, fragrant, more prominent when rubbed with hot water, brittle fracture surface with hollow pith, verticillaster in leaf axils, cooling)
Mint young leaves (Shanghai)
Anhui Mint
【Naming】
【Source】
Newly Revised Materia Medica
【Common Use Level】
A
【Botanical Origin】
The dried stems and leaves of Mentha arvnsis L., family Lamiaceae.
【Characteristics】
Stem square columnar, 15~35㎝ long, 2~4㎜ in diameter, tan-brown with purple, or green, with nodes, internodes 3~7㎝ long, with opposite branches on top, surface covered with white villous hair, denser at the edges, brittle, easily broken, fracture surface off-white, hollow; leaves opposite, leaflets curled and shrunken, mostly broken, dark green on top, light green on top, with white villous hair and glandular scales, brittle, verticillaster often at the top of the branch, yellow-brown, most of the corollas remain, fragrant, taste initially pungent, then cooling.
【Identification】
《Bencao Pinhui Jingyao》: “The best is from Nanjing, Yuezhou, and Suzhou Prefecture Schools.” 《Renshu Bianlan》: “Mint from the south is the best.” 《Bencao Beiyao》: “The best is from Suzhou with a fragrant aroma.” The best is dry, without roots, many leaves, green, plump, and has a pure and refreshing taste.
【Category】
Whole Herb