Ground Ivy, AKA alehoof or gill-over-the-ground, is an historically important brewing herb that I’d never fully appreciated until encountering it in its native land.
Pimpinella anisum. A native of the Middle East with a similar flavor to fennel and star anise. “Anise was first cultivated in Egypt and the Middle East, and was brought to Europe for its medicinal value. … Western cuisines have long used anise to flavor dishes, drinks, and candies. … Anise is used to flavor Greek ouzo; Italian sambuca; Bulgarian mastika; French absinthe, anisette, and pastis; Spanish Anís del Mono, Anísado and Herbs de Majorca; Turkish and Armenian rakı; Lebanese, Egyptian, Syrian, Jordanian, Israeli and Palestinian arak; and Algerian Anisette Cristal. Outside the Mediterranean region, it is found in Colombian aguardiente and Mexican Xtabentún. These liquors are clear, but on addition of water become cloudy, a phenomenon known as the ouzo effect. Anise is used together with other herbs and spices in some root beers, such as Virgil’s in the United States.” (Wikipedia)