Food for Thought

Mickayla Hosking

Spearmint

Spearmint is a smaller growing evergreen, native to Europe and western Asia. Sitting around 70cm high, the bright foliage is highly aromatic. Its thumb length leaves are serrated and spear shaped, with square stems common to the Mentha family. When in flower, you may see small pink-y white flowers. You may recognise this mint from some alcoholic beverages such as the Mojito, or lemonade; or perhaps from a refreshing salad at a cafe.

Spearmint, similar to peppermint, is a stimulant thereby increasing alertness and cognition, likely due to its rosmarinic acid content. Yes, that name does come from the rosemary plant as that is where the substrate rosmarinic acid was first identified. Traditionally, the herb spearmint has been used to soothe upset stomachs, headaches and minor bites. This is due to its actions as a carminative and antispasmodic for the digestive tract, which is due to the menthol content. Menthol is one of the components that all plants in the mint family share. This is also the component that gives you the cooling feeling. Spearmint also contains phenolic and flavonoid contents which boost the antioxidant content (hello, anti-aging!). There are so many cool things that plants do, but one study used spearmint to see how it impacted memory in those with the natural memory impairment that comes with old age (not Dementia). Herrlinger, et al (2018 ) gave 90 people either 900mg, 600mg or 0mg of spearmint extract for ninety days. The group of 30 people receiving the 900mg of spearmint reported improved sleep onset, improved working memory, with a resulting improvement in mood regulation.

The researchers were looking specifically for changes in memory and sleep as these are incredibly common factors affected by natural cognitive decline. As I mentioned before, spearmint contains both rosmarinic acid and menthol, both of which would be (part of) the effect of spearmint on sleep and memory. These are some of the benefits of spearmint. If you have been thoroughly convinced to include this herb in your diet, here’s a few ways you can do that: • Drink it! Pop a few leaves in your morning smoothie or 1tsp in hot water for a few minutes to make an infusion (tea). • Add to sauces - for some extra freshness in your salsa fresca (pico de gallo) or pesto, finely chop some mint and coriander, or blend into your pesto! • Add to salads and side dishes! Finely chop with your other herbs, you don’t need much as the flavour is quite strong (thanks, menthol). • Infused alcohol (for the adults)! Got some spare vodka or gin lying around? Put a spring or three into your alcohol of choice and leave to infuse for four to eight weeks to your taste preferences. This adds a bit of pep to your drinks when you don’t have

fresh herbs on hand.* I don’t recommend this particular one for nutritional or medicinal purposes, but it is fun!

Mickayla Hosking is a qualified Naturopath. She has completed a Bachelor of Health Science (Naturopathy) from Torrens University and currently runs her own naturopathy clinic.