Gundermann

The German names ‘Gundermann’ and ‘Gundelrebe’ may be derived from the Old High German word ‘Gund’, which means pus or ulcer. This also ties in with the plant’s traditional use – it was regarded as the ‘master of pus’ and was used, for example, to treat purulent wounds.

Herbalist Künzle wrote of the plant: ‘Gundelrebe is very effective for lung ailments, haemoptysis, diarrhoea with blood loss, indigestion, coughs, asthma and rashes. Anyone suffering from any of these ailments should drink tea made from ground ivy, speedwell and hemp nettle regularly’ (Künzle, 1947, p. 400).

When taken internally, ground ivy can provide relief from hay fever as an infusion, or be helpful as a tea for colds, sinus problems, headaches, diarrhoea and bronchial conditions. There is also evidence of a beneficial effect on loss of appetite and its use in the elimination of heavy metals such as lead.

When used externally, ground ivy can aid healing in cases of bruises, contusions, haematomas, as well as purulent wounds or acne – it is said to have astringent and analgesic properties.

In Traditional Chinese Medicine, ground ivy is used to treat kidney, bladder or lung complaints.

Ground ivy belongs to the Lamiaceae family and contains a relatively high amount of essential oils – as do many other plants in this family, such as oregano and rosemary. The leaves give off a strong thyme-and-mint-like aroma. Due to its high essential oil content, ground ivy should not be used in excess of what is required for flavouring.

The leaves can be used fresh or dried, for example in liqueurs, teas, beers, vinegars, oils, seasoned salts, herb butter or desserts. They can also be used to flavour hot dishes such as stews, pestos or soups. Alternatively, they can be eaten raw on the go to freshen your breath.

The leaves are also excellent when combined with chocolate: dip the leaves of young shoots into melted chocolate, allow them to cool briefly – and you have a rich chocolate snack.

The delicate, blue-violet flowers can also be used as decoration from early April to late June.

In the past, ground ivy was used in cheese-making instead of animal rennet. Today, however, its use is no longer economically viable.

Ground ivy is a perennial, herbaceous plant that retains its green leaves even in winter and can therefore provide a source of fresh vitamin C. It prefers to grow in damp, fertile, calcareous soils and can be found in meadows, gardens, under hedges and on the edges of woods, amongst other places. The plant is widespread across most of Europe and is very common in Central Europe. It was introduced by humans to New Zealand, Canada and the USA.

Ground ivy is relatively easy to recognise by its kidney-shaped to roundish-heart-shaped, serrated leaves and its square stem. The leaves are arranged in opposite pairs along the stem and, due to the plant’s creeping growth habit, sometimes form a dense carpet of foliage. During the flowering period, the flower shoots stand upright, each producing two to three blue-violet labiate flowers in the leaf axils. These flowers can appear as early as March and are an early source of nectar for bees.