Turkish Mint: Refreshing Tradition and Taste

TL;DR: Turkish mint (Mentha longifolia var. sylvestris) is a long leaved wild mint from Europe, Asia and Africa with a bold menthol aroma, used for centuries in Middle Eastern and Mediterranean kitchens and folk herbalism, especially as an after-meal tea. It's generally safe in normal amounts, though people with reflux (GERD) should check with a doctor since mint can make it worse.

Mint is about as everyday as herbs get, so people are usually surprised when they smell Turkish mint for the first time. It's bigger and a bit wilder than the spearmint most of us grew up with. We keep it around for tea and for cooking, and it's one of those herbs that gets people talking about their grandmother's kitchen.

What Turkish mint is

Turkish mint, also known as Mentha longifolia var. sylvestris, is a perennial herb native to parts of Europe, Asia and Africa. The name longifolia means long leaved, and that's the giveaway. The leaves are long, narrow and a little fuzzy, and the aroma is robust and minty in a way that sets it apart from other mint varieties. Some people call the wider species horse mint or wild mint.

A long history in the kitchen and the medicine cabinet

Turkish mint has been used for centuries across a lot of cultures. In traditional Middle Eastern and Mediterranean herbalism it was valued for its digestive and soothing qualities. People brewed it as tea, cooked with it, and used it as a folk remedy for everything from an upset stomach to a stuffy chest.

That kitchen and medicine overlap is pretty normal for mint. In a lot of homes the same bunch hanging to dry was going into the lamb, the yogurt sauce and the after-dinner tea.

What gives it that punch

The flavor and smell come from its essential oils, including menthol. Menthol is the cooling part, the thing that makes your mouth feel cold after a sip. Mint oils have shown antiseptic, antifungal and antibacterial activity in lab studies, which is part of why mint shows up so often in traditional remedies for colds, flu season and digestive discomfort. Lab activity isn't proof it'll fix anything in a person though, so we think of Turkish mint as a comfort herb, not a medicine.

How people use it today

These days Turkish mint mostly goes into herbal teas and infusions. A lot of people drink it after a heavy meal because it feels settling on the stomach, and it's a common pick when you're under the weather and want something warm. In the kitchen it adds a fresh, sharp flavor to salads, grain dishes, soups, yogurt sauces and grilled meat.

For tea we like about a teaspoon to a tablespoon of dried leaf per cup, steeped covered for five to ten minutes so the oils don't just float off with the steam. It also blends nicely with green tea, lemon balm or a slice of fresh ginger. In summer we like it cold brewed overnight in the fridge with a squeeze of lemon. It's crazy refreshing and there's zero caffeine, so you can drink it all afternoon.

Safety and sourcing

Turkish mint is generally safe to eat and drink, but like any herb it's best in moderation. If you have gastroesophageal reflux disease (GERD) or another digestive condition, talk to your healthcare provider before using it as a remedy, since mint can relax the valve at the top of the stomach and make heartburn worse for some people. It's also worth buying from a reputable supplier so you know you're getting clean, properly dried leaf that still smells like something.

Common questions

How is Turkish mint different from spearmint or peppermint?
It's a different species with long, narrow leaves and a bolder, wilder mint aroma.

Can I cook with it?
Absolutely. It's used all over Middle Eastern and Mediterranean cooking, from yogurt sauces to salads and meat dishes.

Is it safe if I have acid reflux?
Check with your doctor first. Mint can make reflux worse for some people.

Turkish mint is a versatile, aromatic herb with a long history in both the kitchen and folk herbalism. Keep a jar around, brew it after dinner, and see why people have loved it for so long.