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Sweet Woodruff

  • 1 oz package
0.06 LBS
Calculated at checkout

Product Description

Sweet Woodruff
Galium odoratum, commonly known as Sweet Woodruff, is a perennial herbaceous plant that is native to Europe and Asia. It is a low-growing plant that can reach a height of up to 30 cm and produces a mat of dark green leaves that are arranged in whorls. In the spring, the plant produces small, white, star-shaped flowers that have a delicate, sweet scent.

Sweet Woodruff is often used in the culinary world as a flavoring agent. The leaves have a pleasant vanilla-like aroma and flavor, and are often used to flavor beverages such as May Wine, a traditional German drink made by steeping sweet woodruff in white wine with strawberries and other fruits. The leaves can also be used to flavor desserts such as custards and ice cream, and to add a unique flavor to savory dishes such as soups and stews.

Sweet Woodruff is also used in the perfume and cosmetics industries, as the plant's sweet scent is often used in perfumes, soaps, and other scented products.

Other names for Galium odoratum include Waldmeister and Master of the Woods. One recipe that uses Sweet Woodruff is May Wine, which can be made by steeping sweet woodruff, strawberries, and other fruits in white wine for several hours. The resulting beverage is a refreshing and aromatic drink that is traditionally consumed in the springtime.
May Wine
1.5 liters of an inexpensive, young, mildly sweet or fruity white wine, such as Chablis, Chenin blanc, Riesling, Rhine, or Moselle. (one bottle).
20 sprigs of woodruff leaves and blossoms, washed and stems removed or 1/4 cup dry
2 tbsp local honey
On the day before the May wine is to be served, place the woodruff leaves and flowers in a container large enough to hold all the wine, then add the white wine. Cover and chill in the refrigerator.
1 cup sliced strawberries
1 orange, thinly sliced
1 lemon, thinly sliced
1.5 liters (1 bottle) of extra dry Champagne
Choose a light white wine, the younger the better.
Pour into a container large enough to hold all the wine and flowers.
Add sweet woodruff.
Add a couple of tablespoons of honey.
Cover it.
Let it rest in the refrigerator overnight so the wine is infused with the herb’s essence.
Just before serving, place a block of ice and the fruits in a punch bowl. Strain the white wine as you pour it over the ice and fruits. Add the Champagne.
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