Ground ivy (Glechoma hederacea) grows abundantly around my house, more common than dandelions; it's the first plant to colonize the pine shaving clean-outs from the chicken coop - even before the material has broken down. But it stays low, and never really gets in my way. Honey bees and bumblebees love the flowers, and it blooms for a long time. It was once used medicinally for all kinds ailments, and I find that the leaves, in moderation, are a tasty addition to salads. The culinary possibilities go beyond that; I've never cooked it myself, but others have done some interesting things. Here's a recipe I stumbled across that shows further possibilities: lesser celandine and ground ivy stew
I've read it can be toxic to horses and cattle in large amounts, so it's probably not worth introducing into new places. But for those of us already surrounded by it, maybe we can learn to appreciate why early European settlers brought it with them to the New World. We may be missing an abundance beneath our feet.