Curious about how to make ground ivy tea? Ground ivy tea is a mild, minty-and-slightly-bitter, caffeine-free infusion made by steeping the small round leaves of ground ivy (Glechoma hederacea) in just-off-boil water for several minutes, then straining and sipping it warm. Ground ivy is a low, creeping member of the mint family that carpets lawns and hedge banks across much of Europe, and it answers to a handful of old folk names: alehoof, gill-over-the-ground and creeping charlie.
That is the whole idea in one sentence. Below is the careful version, with the flavour you can expect, how to identify the plant correctly, exact amounts and water temperature, an ordered method and a quick reference table. If you are new to leaf-and-flower infusions in general, our primer on what herbal tea is covers the groundwork this recipe sits on.
What ground ivy tea is (and what it tastes like)
Ground ivy tea is a caffeine-free tisane, meaning it comes from a plant other than the tea bush, so there is no leaf-tea bitterness or jolt to manage. The cup itself is soft and green-tasting: think of a gentle mint with a faint bitter edge and a slightly sagey, savoury undertone. It is more herbaceous than a bright peppermint and less sweet than chamomile, landing somewhere in the aromatic-but-grassy middle. A short steep keeps it delicate; push it longer and the bitterness steps forward, which is the single most important thing to get right.
Because it belongs to the same family as peppermint and spearmint, ground ivy carries that unmistakable crushed-leaf aroma, and it blends happily with true mint if you want to lift the cup. If you enjoy that clean, cooling character, the method in our peppermint tea guide pairs naturally with this one.
There is a lovely piece of history baked into the name. Long before hops became the standard bittering herb in brewing, ground ivy was the classic plant used to clarify and flavour ale, which is exactly where the name alehoof comes from (hoof here is an old word tied to the plant, not the animal). Brewers steeped it to add a clean bitterness and help the drink keep, and the plant was so tied to that use that gill-over-the-ground and alehoof both stuck around as common names for centuries. Making a cup of alehoof tea today is a small, direct link to that pre-hops brewing world.
Identify ground ivy correctly before you pick
Ground ivy is a foraged plant, so correct identification matters more than any brewing tip. Like dandelion, it is one of those unloved lawn weeds that turns out to be useful once you know it on sight, and our dandelion tea guide makes the same point about picking clean, well-identified plants.
Look for these features together, not just one:
- A low, creeping habit: it runs along the ground on trailing stems that root as they go, forming loose mats rather than standing tall.
- Small, rounded leaves with scalloped (gently toothed) edges, roughly kidney-shaped, arranged in opposite pairs.
- Square stems, which is the tell-tale sign of the mint family.
- Small blue-violet, two-lipped flowers in spring.
- A distinct minty, slightly resinous smell when you crush a leaf between your fingers. If it does not smell aromatic, it is not ground ivy.
Pick only from clean ground you can vouch for: away from roadsides, verges and anywhere that may be sprayed with weedkiller or fouled by pets. Take a small handful, leave plenty behind, and give the leaves a rinse. If you cannot confidently identify a plant, do not brew it. When any doubt remains, dried ground ivy from a reputable herb supplier removes the identification question entirely.
Ingredients and amounts
This is a simple, one-plant recipe. Per cup (about 240 ml) you will need:
- About 1 to 2 teaspoons of dried ground ivy leaf, or a small loose handful of fresh leaves (fresh is bulkier, so you use more).
- Water at roughly 90 to 95 C (about 195 to 205 F) — just off the boil, not a rolling boil.
- Optional: a little honey or sugar to soften the bitter edge, a squeeze of lemon to brighten it, or a few fresh mint leaves to round it out. (Never give honey to infants under 12 months.)
Start at the lower end, 1 teaspoon dried per cup, and adjust upward once you know how strong you like it. A ground ivy tea recipe is very forgiving on quantity; it is the steep time that decides whether the cup is gentle or sharp.
How to make ground ivy tea, step by step
Here is how to make ground ivy tea from start to finish. It follows the same rhythm as any good herbal tea brewing routine — measure, heat, steep, strain.
- Measure the leaf. Put 1 to 2 teaspoons of dried ground ivy (or a small handful of rinsed fresh leaves) into a cup, a mug infuser or a small teapot.
- Heat the water. Bring water to a boil, then let it settle for 30 to 60 seconds so it drops to around 90 to 95 C. Fully boiling water can scald delicate leaves and draw out extra bitterness.
- Pour and cover. Pour the hot water over the leaves and cover the cup or pot. Covering keeps the aromatic oils in the cup instead of letting them drift off as steam.
- Steep 3 to 5 minutes. Aim for the shorter end, around 3 minutes, for a mild cup. Taste at 3 minutes and only leave it longer if you want more punch.
- Strain. Lift out the infuser or pour through a small strainer so no loose leaf ends up in the cup.
- Finish and sip. Sweeten lightly if you like, add a little lemon or mint, and drink it warm. If it came out too bitter, top up with a splash of hot water to dilute.
Quick reference table
| Leaf per cup | Steep time | Result / note |
|---|---|---|
| 1 tsp dried (or small handful fresh) | 3 minutes | Mildest cup — gentle mint, barely bitter. Best starting point. |
| 1.5 tsp dried | 3 to 4 minutes | Balanced — clear ground ivy character with a soft edge. |
| 2 tsp dried | 4 to 5 minutes | Strongest — noticeably more bitter and sagey; dilute or sweeten if needed. |
| 1 tsp + a few mint leaves | 3 to 4 minutes | Blended — mint softens the bitterness for an easy-drinking cup. |
Keep the steep short for a milder cup
The one rule worth repeating: ground ivy turns more bitter the longer it sits. A brief 3-minute steep gives you the soft, minty side of the plant, while a long 8 or 10-minute steep pulls out an astringent, medicinal edge that many people find too much. If you prefer a rounder cup, blend it — a few peppermint or spearmint leaves, a slice of lemon, or a little honey all tame the bitterness without hiding the herb. Treat the numbers here as a starting recipe and nudge them to your own taste.
Storing ground ivy and leftover tea
Dried ground ivy keeps best in an airtight jar or tin, out of direct light and away from heat and moisture; kept that way it holds its aroma for up to a year, and a dull, hay-like smell is the sign it is past its best. Fresh leaves are best used the day you pick them, though a rinsed bundle wrapped loosely in a damp cloth will hold in the refrigerator for a couple of days. Any brewed tea you do not finish can be chilled and drunk cold within a day; keep it refrigerated, and when in doubt, throw it out.
A light note on safety
Ground ivy has a long folk history as a gentle everyday brew, but a few sensible points are worth flagging. Identify the plant correctly, use only the leaves of unsprayed plants, and treat it as an occasional and modest cup rather than something you drink by the pot all day. Ground ivy is also traditionally avoided during pregnancy, so if you are pregnant or breastfeeding, or you take any regular medication, ask your own healthcare provider before drinking it. Any comforting effect people describe is subjective, responses vary, and this is not medical advice — enjoy ground ivy tea as a pleasant, aromatic drink rather than a remedy.