This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Menth Poivree. Pfeffermunze.
No. 1121. - Peppermint is a hardy perennial plant introduced into this country from Europe. It grows naturally and abundantly along the banks of small streams and in rich wet localities. When once established, it spreads rapidly, and will remain for a long period. The stems are smooth, erect, four-sided, and from two to three feet in height. The leaves have an agreeable odor and a peculiarly warm pleasant flavor. The plant is principally used for distillation, being cultivated for this purpose, and will bear from four to five years by proper attention. The best quality of oil is produced during the first year.
 
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