Herb of the Day: Ground Ivy

Ground Ivy
( Glechoma hederacea syn. Nepeta glechoma )

Parts used: Aerial parts

Contains: sesquiterpenes, flavonoids, a volatile oil, a bitter principle (glechomine), caffeic acids, and tannins
Ground Ivy is native to Europe, Asia, and now naturalized in other temperate regions, including North America. The creeping perennial herb, ground ivy , grows to 6 inches. It has long rooting runners, notched kidney shaped leaves, blue purple flowers in whorls. Ground ivy is useful for many disorders of the digestive system. It is known in parts of England as, (alehoof ), it was used to flavor and clarify ale., which is the traditional drink to the Anglo Saxons. In the medieval times it was recommended for fevers, chronic coughs. In 16th century herblist John Gerarad considered it a valuable remedy for tinnitus. It is a tonic, diuretic, decongestant, and used to treat many problems involving the mucous membranes of the ears, nose, throat, and digestive system. It is a well tolerated herb, and can be given to children to clear lingering congestion to chronic conditions, such as “glue ear: and sinusitis. Throat, chest, problems especially due to excess mucus. Ground Ivy is also valuable treatment for gastritis and acid indigestion. Its binding nature helps to counter diarrhea and to dry up watery and mucoid secretions. It has been employed to prevent scurvy and as a spring tonic, and considered beneficial in kidney disorders


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