Garlic (Allium sativum) vs Ground Ivy (Glechoma hederacea)

Garlic (Allium sativum)

Ground Ivy (Glechoma hederacea)

About

Garlic (Allium sativum) is a bulbous perennial in the onion family, recognized for its sharp flavor and characteristic odor. It is widely used in cooking, and crushed fresh garlic contains allicin. NCCIH says garlic supplements may lower cholesterol, blood pressure and blood sugar to a small extent, but very little research has tested claims that they boost immunity.

Ground ivy (Glechoma hederacea), sometimes called “alehoof,” is a creeping perennial growing to about 6 in (15 cm), with long rooting runners, scallop-edged kidney-shaped leaves, and purple-blue whorled flowers. It is mildly bitter and astringent in taste.

Safety & precautions

Digestive Irritation: Can provoke gastric upset; take with meals if sensitive. Blood-Thinning: Consult a healthcare professional if you use blood-thinning medication or have a bleeding disorder. Emaciation/Weakness: Not advised for those who are severely debilitated. Children: Seek professional advice before giving medicinal amounts to children. Skin: NCCIH warns that fresh raw garlic used on the skin can cause severe irritation and chemical burns. Pregnancy: NCCIH says garlic taken by mouth in more than food amounts may not be safe during pregnancy or breastfeeding.

General Safety: Ask a qualified professional before medicinal use, especially for children. Discontinue if any adverse reactions occur.

Safety text above is printed in full and is never abbreviated. For each plant’s complete precautions, drug and food interactions and preparation notes, open its own page - both are free.