Description
Blue-flowered ivy
Ground ivy is an interesting ground cover that thrives in the shade of humus-rich soil.
The dark-green foliage is kidney-shaped at the base, then heart-shaped towards the tips. The edges of the leaves are crenellated and often covered with a fine down. The square stems spread out over the ground, forming rosettes that take root. In this way, ground ivy can gradually occupy large areas if the soil and exposure are right.
The blue or pink flowers start in spring and can last until autumn.
Ivy that's not ivy
The name “ground ivy” is misleading. Botanically speaking, this plant is not actually ivy, even if it has similarities with ivy in terms of ground behavior. It’s not even in the same family as ivy. The botanical genus of ivy, Hedera, is in the Araliaceae family, while the botanical genus of ground ivy, Glechoma, is in the Lamiaceae family. It’s the same family as mint. In fact, Glechoma hederacea has the scent of mint, the square stems and the bloom of mint.
Culinary and medicinal benefits
On the underside of ground ivy leaves are essential oil glands. This is where Glechoma hederacea derives its culinary and medicinal benefits.
Michelin-starred chef Marc Veyrat understood this well when he used this plant to cook his red mullet. More commonly, you can flavor your salads with a few leaves of Glechoma hederacea. In fact, it can be used in the same way as its cousin mint.
Its medicinal qualities have long been recognized. Glechoma hederacea is used, for example, to treat respiratory and bronchial ailments or kidney problems.
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