Mint is a rhizome perennial herb that belongs to the labial family. The name for the family “Mentha” has originated from the name of the ancient Greek mythological eternal bride Mintha.

The part of the plant that is above the ground contains ether oil, whose content in the flowers is 4 - 6, in leaves 2.4 - 2.75, and in the stems up to 0.3 per cent. It is obtained by means of water steam distillation. Its main part (41 - 65%) is secondary menthol spirit. The plant also contains menthon, pinene, limonene, dipentene, cineole and other valuable substances. 
The leaves of the plant are used for medicinal purposes. Not only the raw material of the herb is used in medicine, but also the ether oil obtained from it. From times immemorial peppermint has been known to humankind. In the middle ages it was considered that the smell of mint activated the work of the brain. Avicenna used the plant extensively to treat headaches, melancholy, weakening of eyesight, noise in the ears, nose bleeding, halitosis, ulcer, inflammations of mucous membrane, toothaches, tooth decay, quinsy, respiration problems, asthma, cough, stomach inflammations. 
Mkhitar Heratsi used the herb as a pain reliever and refreshing substance, for nausea, vomiting and diarrhea. 
Mint is also used in food. It is added to biscuits, salads, cheese, vegetable and meat dishes. It is used to flavor teas, liquors, candies, and also in cosmetics.