Leaves – raw or cooked. They are used as a flavouring in salads or cooked foods. A refreshing odour and taste, they are said to go particularly well with melon, tomatoes and fruit salads. The slight ginger scent make them an interesting addition to fresh salads. A herb tea is made from the leaves. An essential oil from the leaves is used as a spearmint flavouring, it is especially used in N. America in chewing gums. Ginger mint, like many other members of this genus, is often used as a domestic herbal remedy, being valued especially for its antiseptic properties and its beneficial effect on the digestion. Like other members of the genus, it is best not used by pregnant women because large doses can cause an abortion. A tea made from the leaves has traditionally been used in the treatment of fevers, headaches, digestive disorders and various minor ailments. The leaves are harvested as the plant comes into flower and can be dried for later use. The essential oil in the leaves is antiseptic, though it is toxic in large doses.