Ground Ivy, Glechoma hederacea, is a member of the lamiaceae family. It was traditionally used as a culinary herb, being cultivated in kitchen gardens, and as a clarifier for brewing ale, giving it’s old traditional names of ‘tunhoof’ or ‘ale hoof’ where hoof means herb it was also called ‘cat’s foot’ for the shape of it’s leaves. The name ‘ground ivy’ refers to the creeping habit of the plant as the plant is not related to ivy in any way. The old country name for the tea was ‘gill tea’ as a gill was a measure of liquid (four gills to a pint) from the French guiller meaning to brew, referencing it’s use as a clarifier of ale. Ground Ivy was also a traditional medicinal herb, being known as ‘field balm’. Magically, Ground Ivy enhances perception, particularly of auras and spirits.
Ground Ivy grows widely across Europe. It is a small plant with kidney shaped leaves and delicate purple flowers that are very typical of the mint family. It enjoys damp spaces.
Key natural constituents of ground ivy include:
Glechomine, Essential oils, Tannins, Triterpenoids including oleic acid, unsolicited acid and rosmarinic acid.
This product contains dried leaves and stems.
Suggested use: Add 1 to 2 teaspoons per mug of freshly boiled and slightly cooled water, allow to steep for 5 to 10 minutes and strain to remove herbs.
Please do remember that magical descriptions are for entertainment purposes only. Do not give herbs to children and be aware that if you are taking prescription medication, have a known medical condition or are pregnant or lactating, you should seek advice from your medical practitioner and a qualified herbalist who is a member of a professional organisation such as NIMH or CPP before taking herbs. Please do not offer herbs to other people without making them aware that they should also follow this advice.
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