Hedge row herb with a misleading name
Flourishing in the hedgerows in early summer is the ground ivy, Glechoma hederacea, which, despite its attribution both in English and in Latin, has not had the slightest relationship with the true ivy. A labiate, ground ivy goes by a vast number of local names, including alehoof, bird’s eye, creeping Jenny, fat hen, hen-and-chickens, monkey flowers and wandering Jew.
It has thrived in Britain since the last ice age and is found throughout
Europe and as far east as China and Japan. It was introduced into New
England by the settlers there.
From Saxon times ground ivy was added to ale during brewing as a bitter
principle, until it was ousted by hops at the end of the Middle Ages.
It was reputed not only to sharpen the flavour but to improve the clarity
of ales and beers, despite the criticism that it imparted an evil odour
to the breath.
Its uses in folk medicine were diverse and it was prominent among domestic
remedies. In Tudor times baskets of ground ivy were paraded through the
streets of London as a cure for coughs. It was also recommended to relieve
ringing in the ears. A cooling beverage called “gill tea”,
made by infusing the leaves with boiling water and sweetening with sugar,
was consumed for a variety of ills, particularly kidney disorders. Drinking
an infusion was reputed to ward off the ravages of scurvy. A snuff made
by drying the leaves and pounding them was inhaled to relieve headaches.
Mixed with sugar and rosewater
it was applied to soothe inflammation. The expressed juice of the stem
and leaves was a remedy for bruising, applied as a poultice.
In eastern Europe cattle are reported to have been adversely affected
by cropping ground ivy, but no such poisoning has occurred in Britain.
Constituents of the plant include amino-acids, flavanoids, steroids,
terpenoids and volatile oils. It has officially been approved as a flavouring
agent for foods.
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