Ground Ivy Herb (Glechoma hederacea L.) is an evergreen, creeping plant of woodlands, hedgerows and damp ground. It is commonly known as ground-ivy, gill-over-the-ground, creeping charlie, alehoof, tunhoof, catsfoot, field balm, run-away-robin and creeping jenny.
The dried Ground Ivy plant is often used in herbalism. In food manufacturing, Ground Ivy Herb is used as a flavouring and also makes a welcome addition to many a pie, soup or broth. Stuffing mixes are also enhanced with that herb.
How To Use Ground Ivy Herb Health Embassy
1-3 tsp of Ground Ivy Herb pour with 1 cup (200ml) of boiling water and brew undercover for 10-15 minutes, then strain. Use externally for washing the skin.
1-2 tbsp of Ground Ivy Herb pour with 350ml of warm water. Simmer covered for 5 minutes, then set aside to infuse for 10 minutes. Strain, drink half a glass of this decoction 2-3 times a day, half an hour before eating.
100g of Ground Ivy Herb pour 300ml of hot 70% alcohol, then close the dish and let it stand for 7 days. Filter and consume 3 times a day, in a dose of 5ml.
Mix 50ml tincture of Ground Ivy Herb with 50ml of liquid honey or raspberry syrup. Mix thoroughly. Consume every 4-6 hours in a dose of 1 tbsp.
This product description is for informational purposes only.
It does not replace the consultation with a doctor and cannot be used as a medication or be a part of therapy. All decisions on this matter should be consulted with your doctor.