Alehoof
Alehoof (Glechoma hederacea), also known as ground ivy, is a low-growing perennial plant native to Europe and western Asia. It was introduced to North America by early settlers and has since naturalized widely, often found in lawns, woodland edges, and shaded areas. Historically, alehoof was cultivated for both culinary and medicinal purposes. During the early Middle Ages, it was used by European brewers in place of hops to clarify and preserve ale—hence the name "alehoof." Its use dates back to at least the 9th century and is mentioned in old herbals for its effectiveness in treating ailments related to the lungs and digestion.
Alehoof is also valued for its anti-inflammatory, astringent, and expectorant properties. It is used to treat respiratory conditions, such as bronchitis and coughs, as well as digestive complaints.
Alehoof tea is made by steeping the fresh or dried leaves in hot water. Alehoof tea has a mild, earthy flavor with minty and slightly bitter undertones, due to its relation to the mint family (Lamiaceae). We harvest our ale hoof early in the growing season which adds a faint herby sweetness. It blends well with peppermint or lemon balm to enhance its taste and medicinal benefits.
-
Lemon Balm
Orange Balm
Peppermint
-
Anti-inflammatory
Digestive Aid
Respiratory Support
-
Steep 1-3 teaspoons leaves in 8oz nearly boiling water for 5-8 minutes.