Ground Ivy, Glechoma Hederacea, is a lovely little European
native that has naturalized itself here in the US, and mainly likes to
establish itself around houses and old home sites. Often considered a weed for its ability to take over a lawn, it’s a member of the
mint family and can be used as a salad or soup green. It was also used in
medieval beer brewing as a flavoring agent, and to help clarify and preserve
the beer.
This plant grew abundantly at the house where I lived as a
kid, forming thick patches in the lawn from repetitive mowing. On hot summer
days, Ground Ivy gives off a strong, spicy sweet and earthy fragrance that is
even stronger when small bare feet run over the top of it. We enjoyed lying on our
bellies in the middle of the yard so we could be closer to it.
According to old herbals such as Cook's 'The Physiomedical Dispensatory", Ground Ivy was considered to be a very mild plant. Traditional uses for Ground Ivy include diuretic,
expectorant, diaphoretic and tonic. It was considered to support the lungs, the kidneys, and the liver.
I discovered a stand of Ground Ivy by one of the pasture
gates earlier this week, but it took me a little while to find the time to harvest. Finally, one morning after barn chores were finished, I
took a bowl with me
down to the pasture to investigate.
I read in “Medicine of the Earth” by Susanne Fischer-Rizzi
that Ground Ivy makes an effective oil for cuts and scrapes. I did not have
success with the method she described, which was to place a jar full of leaves
out in the sun and allow the oil to collect in the bottom. But, I was able to
make a nice infused oil with olive oil as a base. I noticed after handling the
fresh leaves that several small cuts on my fingers were no longer sore, so I am
looking forward to having the olive oil/ground ivy combination around this winter when the fresh leaves are scarce.
