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Y chief culinary experience with ground ivy was when I attempted to flavour my seaweed panna cotta (better than it sounds) with the only wild plant readily to hand. The hot milk to which I added my ground ivy curdled instantly and had to be consigned to cheesemaking duties. Indeed, the plant is occasionally used as a rennet substitute, although its main use is in herbal medicines for coughs, colds and indigestion, usually in the form