Herb

Pennyroyal

Pennyroyal is a potent mint relative (Mentha pulegium) with a sharp, medicinal aroma historically used in small amounts for teas and savoury stuffings. Culinary use is limited and cautionary because concentrated pennyroyal oil is toxic. When used at all in modern kitchens, it is as a rare traditional flavouring in tiny leaf quantities—not as a casual mint substitute. European and American pennyroyals differ; cooks should verify species and safety guidance.

Also known as: Pennyroyal

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flower

Leaf

Stem

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

European Pennyroyal

Hedeoma pulegioides

Creeping Pennyroyal

Upright Pennyroyal

American Pennyroyal

Mentha pulegium

Characteristics

Preparations

BruisedChilledChoppedCrackedDriedFreeze DriedFreshFrozenGroundInfusedMincedPastePickledPowderRubbedSeededToastedTornWhole

Provenance

BiodynamicFair TradeGreenhouse GrownHeirloomHeritage SeedLocally GrownNon-GMOOpen PollinatedOrganicPesticide FreeRegenerativeSeasonal

Sources

HydroponicIndoor FarmedOutdoor FarmedWild

Traits

AromaticCamphorHerbaceousMedicinalMintPungentSharpStrong

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 40.8

Amount per 100 g

Total Fat 0.85 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.42 g
Cholesterol 0 mg
Sodium 26.3 mg
Salt 0.05 g
Total Carbohydrate 6.75 g
Dietary Fibre 3.7 g
Total Sugars 1 g
Complex / starch 0.97 g
Protein 3.11 g
Water 86.2 g

Detailed nutrients

Energy 40.8 kcal
Water 86.2 g
Carbohydrates 6.75 g
- Sugars 1 g
  - Monosaccharides 0.7 g
  - Disaccharides 0.3 g
- Starch 0.97 g
  - Amylose 0.24 g
  - Amylopectin 0.73 g
  - Digestible Starch 0.82 g
  - Resistant Starch 0.1 g
- Fibre 3.7 g
  - Soluble Fibre 1.3 g
  - Insoluble Fibre 2.41 g
Protein 3.11 g
- Plant Protein 2.95 g
Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
  - Omega-3 0.04 g
  - Omega-6 0.21 g
Vitamins 361 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 0.94 mg
- Vitamin B5 — Pantothenic Acid 0.37 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 72.2 µg
- Vitamin C 2 mg
- Vitamin E 1.77 mg
- Vitamin K 262 µg
Minerals 267 mg
- Major Minerals 260 mg
  - Calcium 67 mg
  - Sodium 26.3 mg
  - Potassium 167 mg
- Trace Minerals 6.6 mg
  - Iron 1.2 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 0.94 · vitamin-b5-pantothenic-acid: 0.37 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 72.2 · vitamin-e: 1.77 · vitamin-k: 261.9 ·

Minerals

Sodium: 26.26 · Potassium: 167 · Calcium: 67 · Iron: 1.2 · Zinc: 0.4 · Iodine: 5 ·

Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.

In the kitchen

Culinary partners and combinations that usually underperform with Pennyroyal.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

400 BCEGR

Pennyroyal was recorded in classical herbals as a strong aromatic mint-like plant.

1600GB

English cookery occasionally used pennyroyal in puddings and stuffings before safer mints dominated.

1900

Medical warnings reduced culinary pennyroyal use; spearmint and peppermint replaced it.

2000

Pennyroyal persists mainly as a historical and ethnobotanical herb with limited kitchen use.