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MINT

Mihir Gupta, June 6, 2025

In case of stomach pain and indigestion, add mint, cumin, asafetida, black pepper, and salt and grind it like a chutney. Take the same quantity as you take in the chutney. Boil
them in a glass of water and drink it.
Smelling mint leaves is beneficial for headaches and colds.
Cold, Pneumonia-
(l) Put three drops of mint juice in both the nostrils of the nose and take one spoon of mint and ginger juice mixed with one spoon of honey twice daily for a long time, it is beneficial.
(2) Mint 25 grams, ginger 10 grams- Mix them in two cups of water and make a decoction and drink it twice, it is beneficial.
Cold, fever, gas, hunger – 25 grams mint, 10 grams ginger, 10 black pepper, 15 leaves basil – grind them all and boil them in two cups of water. Filter it after half the boiling water remains and drink it when it is slightly warm. In this way, every type of fever, cold and gas, appetite is cured by drinking it three times a day.

Worm, indigestion, anorexia, loss of appetite, gas —
(l) Drinking two spoons of mint juice mixed with one spoon of honey and one spoon of water are beneficial.
(2) Mixing a little black salt in two spoons of mint juice is beneficial.

Ringworm-
1) Grind mint chutney with lemon juice twice daily and apply it to ringworm.
(2) Mixing four spoons of mint juice, two spoons of lemon juice, in this ratio, apply twice daily. There will be benefits if applied for a long time (up to one or two months). It will also be beneficial in itching. Boil the tears of mint and coriander leaves in a glass of water. After filtering half the water, add salt to taste and drink, it stops watery eyes.

The heat of the skin-
Grind green mint and apply it to the face for twenty minutes. It removes the heat of the skin. Boil ten grams of mint, twenty grams of jaggery, two hundred grams of water and filter it and give it twice a day, it cures the recurring hives.

Fever-
(1) In case of cold, cough, and fever in summer, drinking mint after boiling it like tea and adding salt according to taste is beneficial.
(2) Boil mint leaves like tea, filter it, and mix sugar according to taste in a cup of water and drink it hot three times daily. The fever will go down

Worm-
Grind 30 grams of mint and ten black peppers and mix them in a glass of water and take, it kills the worms in the stomach. If urine does not come freely, then grind mint and sugar candy and drink a glass of cold water mixed with it.

Acne-
Grind green mint and mix 5 drops of lemon juice in it and apply it to the acne. Close your eyes for ten minutes. After half an hour wash your face with eyes closed. Acne will disappear after using for a few weeks. While applying and washing, keep in mind that mint does not get in the eyes.

Stomach diseases-
Grind green mint and extract the juice. Squeeze two spoons of mint juice, two spoons of honey, half a lemon. Mix a cup of water in it, dissolve it, and drink it. This will cure indigestion, anorexia, constipation, gas, and burning sensation in the stomach during the summer season.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.
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