Season: Spring - Fall
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Sweet Woodruff (Galium odoratum) is a herbaceous perennial plant native to Europe and Asia, often used as a ground cover in shady woodland gardens. It features small, star-shaped, white flowers and whorls of lance-shaped leaves. When dried, the leaves emit a pleasant, sweet, hay-like fragrance due to the presence of coumarin, a natural compound with a warm, vanilla-like scent. Historically, Sweet Woodruff has been used in traditional medicine and as a flavoring agent in food and beverages, most notably in the German spring punch, Maibowle. Its dried leaves are also used as a natural potpourri or moth deterrent in wardrobes and linen closets.
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Mature Height
2 Feet |
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Mature Width
2 Feet |
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Light
Half Sun |
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High
Moderate |
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Uses
Sweet Woodruff has various uses, both culinary and non-culinary. In cooking, its dried leaves can flavor desserts, syrups, and beverages, such as the traditional German Maibowle punch. The coumarin imparts a sweet, vanilla-like taste to these dishes. Medicinally, Sweet Woodruff has been used in herbal teas to treat digestive issues, insomnia, and as a diuretic. However, it should be consumed in moderation, as excessive intake can lead to side effects. In non-culinary applications, its fragrant dried leaves are added to potpourri mixes, linen sachets, or placed in closets as a natural moth deterrent and to freshen up spaces with their pleasant scent.
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RECIPES
German Maibowle
Ingredients:
• 1 cup fresh Sweet Woodruff leaves and flowers
• 1 bottle (750 ml) of dry white wine
• 1 bottle (750 ml) of sparkling wine or champagne
• 1/4 cup granulated sugar
• 1 organic lemon, sliced
• Optional: strawberries or raspberries for garnish
Instructions:
1. Gently bruise the Sweet Woodruff leaves and flowers using a wooden spoon or mortar and pestle to release the fragrance. Be careful not to crush them completely.
2. Place the Sweet Woodruff in a large pitcher or bowl.
3. Pour the dry white wine over the Sweet Woodruff, ensuring the leaves and flowers are completely submerged.
4. Cover the pitcher or bowl with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to infuse.
5. When you're ready to serve, strain the wine into a punch bowl or a large serving pitcher, discarding the Sweet Woodruff.
6. Stir in the sugar until dissolved, and add the lemon slices.
7. Gently pour in the sparkling wine or champagne.
8. If desired, garnish with strawberries or raspberries.
9. Serve the Maibowle chilled in glasses, and enjoy this delightful spring punch.
The Maibowle showcases the unique flavor and fragrance of Sweet Woodruff, making it an ideal drink for special occasions or warm spring days.
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