Ground Ivy (Glechoma hederacea)
Often considered to be the bane of gardeners seemingly everywhere, you may be surprised to know that Ground Ivy (aka Creeping Charlie, Gill-over-the-ground, Alehoof, and many other names) has been used for centuries as a valued medicinal and flavoring herb. In the days long past, before hops became the standard, ground ivy and other herbs were used to clarify and flavor beer. It’s been used as a seasoning for meat, vegetables, and stews. Try typing ‘ground ivy recipe’ into your favorite search engine to get some delicious ideas of how to use ground ivy in the kitchen. I’ve included one below in the Recipe section, to get you started.
Ground Ivy is in the Mint family, but I wouldn’t say it smells minty. It does have a very distinct scent when it is bruised or cut, as noticeable and fragrant as the smell of freshly mown grass. To me Ground Ivy smells something a little like Rosemary mixed with celery seed; heady and balsamic. Definitely something I want in my garden!
Ground Ivy is in the Mint family, but I wouldn’t say it smells minty. It does have a very distinct scent when it is bruised or cut, as noticeable and fragrant as the smell of freshly mown grass. To me Ground Ivy smells something a little like Rosemary mixed with celery seed; heady and balsamic. Definitely something I want in my garden!
Growth Pattern & Botanical Identification
Ground Ivy is a small creeping perennial in the Mint family (Lamiaceae) with rounded, toothed, kidney-shaped leaves on long petioles. Like other Mints, the stems are square. The small purple trumpet-like flowers grow in the axils of the plant’s uppermost leaves. In the shade this plant is a bright to medium green, but will develop a purplish hue if grown in direct sun. It spreads prolifically by seed and by rootlets that form at the leaf axils when they come in contact with the soil. This plant prefers rich, moist soil and partial sun but will grow in many conditions and can spread aggressively. Native to Europe and Asia, Ground Ivy was introduced to North America as a medicinal plant during the colonial period.
Bees love it! Ground Ivy - along with Dandelion and other early-blooming flowers - is an important source of nectar for bees.
Energetics & Taste:
Acrid, aromatic, bitter, cool, dry
Actions:
Astringent, decongestant, diuretic, expectorant, tonic
Preparations:
Tincture, tea, infused oil, salve, food seasoning
Herbal Use
Ground Ivy has been used historically (and currently, though its use is nowhere near as commonplace as it once was) for a variety of ailments. Considering its astringent and diffusive, aromatic nature, it should not surprise us that Ground Ivy can be helpful for such things as headaches, chronic respiratory problems, colds with phlegmy damp congestion, indigestion, bloating and gas, and even depression. Its astringent actions tighten and tone tissues, while its aromatics act to disperse congestion and “stuck-ness” throughout the body. I’ve had some success myself using Ground Ivy in a congested cold-care blend, along with Lemon Balm for relaxation and its own fragrant aromatics.
Many herbs have their own little specialties, some of which I’m at a loss to explain. For Ground Ivy, it is its affinity for problems arising in the inner and middle ear – tinnitus in particular. Matthew Wood, in his Earthwise Herbal, relates his use of Ground Ivy in a case of chronic bronchitis believed to have originated years before in a middle ear infection. There is also some mention of historical use of Ground Ivy for sciatica and hip problems. I’m considering adding some Ground Ivy to my pulled muscle/nerve/sciatica-like healing regimen, either as part of my daily herbal infusion or as a tincture. I might even make an infused oil or salve to try, because I really like to experiment with new ways to use plants!
Ground Ivy has come to our attention specifically in our area recently, due to the Flint water crisis and the resulting lead toxicity among its residents. While I am unaware of formal medical studies on this topic (though believe me, I’ve searched), Ground Ivy has historically been used to help with “Painter’s colic,” a variety of lead poisoning resulting from constant exposure to leaded paints. At least a handful of my herbalist peers have had success with clients using Ground Ivy to combat the presence of lead in the body. I find this encouraging, especially since herbalism is equally about case studies and practical experience as it is about science-based controlled studies. Our naturopathic and herbalist friends at Exhalation Integrative Wellness in Detroit (http://www.eiw-dt.com/) have used Ground Ivy and other plants to address lead-related health concerns as part of their Flint-focused volunteer outreach initiative.
Ground Ivy has been used historically (and currently, though its use is nowhere near as commonplace as it once was) for a variety of ailments. Considering its astringent and diffusive, aromatic nature, it should not surprise us that Ground Ivy can be helpful for such things as headaches, chronic respiratory problems, colds with phlegmy damp congestion, indigestion, bloating and gas, and even depression. Its astringent actions tighten and tone tissues, while its aromatics act to disperse congestion and “stuck-ness” throughout the body. I’ve had some success myself using Ground Ivy in a congested cold-care blend, along with Lemon Balm for relaxation and its own fragrant aromatics.
Many herbs have their own little specialties, some of which I’m at a loss to explain. For Ground Ivy, it is its affinity for problems arising in the inner and middle ear – tinnitus in particular. Matthew Wood, in his Earthwise Herbal, relates his use of Ground Ivy in a case of chronic bronchitis believed to have originated years before in a middle ear infection. There is also some mention of historical use of Ground Ivy for sciatica and hip problems. I’m considering adding some Ground Ivy to my pulled muscle/nerve/sciatica-like healing regimen, either as part of my daily herbal infusion or as a tincture. I might even make an infused oil or salve to try, because I really like to experiment with new ways to use plants!
Ground Ivy has come to our attention specifically in our area recently, due to the Flint water crisis and the resulting lead toxicity among its residents. While I am unaware of formal medical studies on this topic (though believe me, I’ve searched), Ground Ivy has historically been used to help with “Painter’s colic,” a variety of lead poisoning resulting from constant exposure to leaded paints. At least a handful of my herbalist peers have had success with clients using Ground Ivy to combat the presence of lead in the body. I find this encouraging, especially since herbalism is equally about case studies and practical experience as it is about science-based controlled studies. Our naturopathic and herbalist friends at Exhalation Integrative Wellness in Detroit (http://www.eiw-dt.com/) have used Ground Ivy and other plants to address lead-related health concerns as part of their Flint-focused volunteer outreach initiative.
Recipe:
Wild Seasoned Salt Rub, from the Piedmont Picnic Project (link here).
This recipe for wild seasoned salt has about a million and one uses. Rub it on chicken, lamb, or beef before roasting. Toss it with pasta and Parmesan for a great side; add white beans, and it’s a main course. Dry it and bottle it for a unique wild holiday gift! Another bonus: this is one more way to use your citrus peels. Zest peels before juicing (it’s very difficult to do after) and dry to be used later in seasoning rubs like this one or in desserts.
Wild Seasoned Salt Rub, from the Piedmont Picnic Project (link here).
This recipe for wild seasoned salt has about a million and one uses. Rub it on chicken, lamb, or beef before roasting. Toss it with pasta and Parmesan for a great side; add white beans, and it’s a main course. Dry it and bottle it for a unique wild holiday gift! Another bonus: this is one more way to use your citrus peels. Zest peels before juicing (it’s very difficult to do after) and dry to be used later in seasoning rubs like this one or in desserts.
Ingredients:
Zest of 2 lemons, grated
1 bunch of Ground Ivy leaves
1 bunch of Onion Grass (or chives)
2 Tbsp Sea Salt
If using immediately, mince ground ivy and onion grass and combine with lemon zest and salt (pepper optional).
If you’d like to dry and store this as a wild seasoned salt, dry grated lemon zest, whole ground ivy, and onion grass (in your oven or toaster oven on its lowest setting is one good way).
-Crumble ground ivy and onion grass (or pulse in a coffee grinder), and combine with dried lemon zest and sea salt.
-Store in an airtight container somewhere dark and cool. Use as you would the fresh version.
Zest of 2 lemons, grated
1 bunch of Ground Ivy leaves
1 bunch of Onion Grass (or chives)
2 Tbsp Sea Salt
If using immediately, mince ground ivy and onion grass and combine with lemon zest and salt (pepper optional).
If you’d like to dry and store this as a wild seasoned salt, dry grated lemon zest, whole ground ivy, and onion grass (in your oven or toaster oven on its lowest setting is one good way).
-Crumble ground ivy and onion grass (or pulse in a coffee grinder), and combine with dried lemon zest and sea salt.
-Store in an airtight container somewhere dark and cool. Use as you would the fresh version.