Herb
Woodruff
Sweet woodruff is a shade-loving herb with whorled leaves that develop a hay-vanilla aroma when dried or wilted. It famously flavours German Maiwein (May wine) and appears in syrups, jellies, and spring desserts. Fresh green leaves are milder and less coumarin-rich than properly dried material. Use is traditionally seasonal and moderate.
Also known as: Waldmeister, Waldmeister, Aspérule odorante
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Breeds, cuts & preparations
Variety
Asperula odorataCommon WoodruffGalium odoratumSweet WoodruffWaldmeister
Source
HydroponicIndoor FarmedOutdoor FarmedWild
Provenance
BiodynamicFair TradeGreenhouse GrownHeirloomHeritage SeedLocally GrownNon-GMOOpen PollinatedOrganicPesticide FreeRegenerativeSeasonal
Preparation
BruisedChilledChoppedCrackedDriedFreeze DriedFreshFrozenGroundInfusedMincedPastePickledPowderRubbedSeededToastedTornWhole
CommonCharacteristic
CoumarinDelicateFloralFreshHayHerbaceousSweetVanilla
History
DE
Woodruff grew in European woodlands and entered monastic gardens as a fragrant strewing and drink herb.
DE
Maiwein flavoured with woodruff became a spring tradition in German-speaking regions.
Woodruff syrups and jellies spread through Central European home cookery.
Commercial May wine and woodruff extracts made the flavour available beyond foragers.