Cultivation and Medicinal and Culinary Uses
Glechoma is quite attractive. It is grown as a potted plant and occasionally as a ground cover. Easily cultivated, it grows well in shaded places. A variegated variety is commercially available; in many areas this is the dominant form which has escaped cultivation and become established as an aggressive, adventitious ground cover.
While often thought of as a weed because of its propensity for spreading, Glechoma has culinary and medicinal uses which were the cause of its being imported to America by early European settlers. The fresh herb can be rinsed and steeped in hot water to create an herbal tea which is rich in vitamin C. It has a distinctive, mildly peppery flavor; it can be cooked as a pot herb, although it is most commonly eaten as a fresh salad green.
Glechoma was also widely used by the Saxons in brewing beer as flavoring, clarification, and preservative, before the introduction of hops for these purposes; thus the brewing-related names, Alehoof, Tunhoof, and Gill-over-the-ground.
Glechoma has been used in the cheese-making process as a substitute for animal rennet.
Read more about this topic: Glechoma Hederacea
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