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Intoxicating Mint (Lagochilus Inebrians) also called Turkestan Mint is an uncommon psychoactive herb. It does not grow in very many places, and does not thrive in it's natural habitat. Lagochilus inebrians (Labiatae) has long been used for its intoxicating and sedative properties by Tajik, Tartar, Turkoman, and Uzbek tribesman. The species name inebrians refers to its traditional use as an inebriant. It is traditionally taken as a tea. The tea is usually sweetened with honey or sugar to make it more palatable. Alternatively, it can be steeped in alcohol to make a tincture (vodka works fine for this). Less herb is needed per dose when it is taken as a tincture because alcohol is more effective than water at extracting the active constituents. Depending on the method of preparation used and strength of effects desired, dosages may range from approximately 5 to 30 grams.
The effects of the plant have been largely attributed to the diterpene lagochilin. The closely related compounds lagochilin-3-acetate and lagochilin-tetraacetate are also present in the plant and might contribute to the overall effects. This herb also has hypotensive properties (i.e. it lowers blood pressure). Like Salvia divinorum, this is one of the few members of the mint family (Labiatae) that is traditionally used as an inebriant. The most commonly reported effects include relaxation, euphoria, and subtle perceptual changes.
The active ingredient is called Lagochilin (also the active ingredient in Lagochilus cabulicus) which is prized for its sedative and medicinal properties. In smaller doses it is used traditionally to treat medical problems such as hypertonic illness, diathesis, glaucoma, stomach ulcer and duodenal gut problems. Traditionally to treat such ailments, 10gm of dried plant material are ground up and added to 200ml of boiling water for about 10 minutes. It is then allowed to cool at room temperature and strained. One to two tablespoons of the liquid are drunk 3 to 5 times daily.
The plant produces higher concentrations of Lagochilin when it is flowering and this is the best time to harvest, usually occurring between June & September.
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