Ingrediends: milled Wild Mint

Wild Mint is edible and medicinal. Raw or cooked the flower buds and leaves are edible and have a hot, spicy flavor. Having a quite strong minty flavor with a slight bitterness, they are used in teas, beverages, jellies, syrups, candies, and ice creams or as a flavoring in salads or cooked foods. 

In Armenia Wild Mint has been drunk after meals as a digestive for centuries and is a popular caffeine-free alternative to tea.

A herb tea can be made from the fresh or dried leaves, which are brewed into a refreshing mint-like medicinal herb tea that is alterative, analgesic, antiseptic, diaphoretic, carminative, emmenagogue and tonic. 

In medieval Armenian medicine the wild mint has been used as antistress and antiseptic means, as well as to treat insomnia, cardiovascular collapse, respiratory and digestive diseases.

Wild Mint is widely used in culinary. In Armenia powdered or fresh leaves are used as seasoning in milk-based-soup. Because of very special and pleasant taste it is very popular with cheese. In Middle Eastern cuisine mint is used on lamb dishes. In British cuisine, mint sauce is popular with lamb. In many countries leaves were powdered and sprinkled on meat and berries as a bug repellant. 

Wild Mint is widely used in traditional cousine, especially as seasoning for cheese and different milk dishes. 

Attention: Pregnant women should not use large quantities of asparagus as other plants of this type, as large doses may cause abortions.