Today’s plant belongs to beautiful spring ones, which you can find in wet forest or meadow, mostly in lowlands. Where it’s happy it can become a difficult weed.
You can recognize it easily if in bloom and this luckily takes a long time, even two months or so. Looking at the flowers, I always see proud blue-violet trumpets calling “Here we are!”
In case you are looking for details, the trumpet’s bloom has lips, which is a typical sign of the family Lamiaceae. But I prefer to stay with trumpets as they are helping to memorized which the plant is for. I mean the whole plant, not only the flowers.
Every good trumpet player has to have strong lungs. And Glechoma belongs to the herbs, known as expectorants which mean the capability to dissolve and release mucus from the respiratory system. So if you catch cold or flu, think of Glechoma herb and you get lungs like a trumpet player!
Second, the trumpet player has to have good stomach, because respiration starts in belly. And Glechoma is excellent for using in kitchen. Accidentally I discovered it years ago, adding this herb into some potatoes’ food. It was delicious, similar to marjoram but not the same.
Then I did a small research regarding chemicals inside and there is mentioned rosmarinic acid, which I consider responsible for the tasting effect. So it also helps with digestion, especially with the part working with gases in the intestines. From this point of view Glechoma belongs to the other herbs with rosmarinic acid inside as oregano, marjoram, sage, mint, thyme and of course rosemary.
My last trumpet context is metallic. Even though trumpets are not usually made from iron, iron is the important metallic element significantly contained in Glechoma. So if you need to fresh your blood with herbal iron, Glechoma is here! In this case you have to eat it, because iron doesn’t leave the herb for tea.
So you can see that if you remember the trumpets once, you will always remember the three important effects of this herb.
Thanks for reading. With love, Ivana
Question: What is the best common name for this herb in English? I couldn’t find anything reasonable. Your experiences are welcome!