Woodruff: The French Alternative
Back in Medieval England fragrant herbs were strewn on floors to disguise household smells. Among the plants used were rosemary and lavender as well as what may be considered the sweetest and most fragrant herb of all, woodruff.
This little herb is a small, shy creeper which likes moist, cool soil and semi-shade. When you first pick woodruff (Galium odoratum) you’ll find there’s no scent but, after several hours, it develops a fragrance reminiscent of vanilla mixed with hay. Over several weeks, or even several months, the scent will increase and will last for years. It can be used in potpourri, to scent linen, or as a mattress stuffing.
Woodruff is best dried slowly out of direct sun. Spread the plant pieces out so they are well separated.
Jackie’s favourite use, however, is in a traditional German maibowle, which is similar to a mulled wine but is served chilled. This drink was made using Rhine wine and drunk on May Day, May 1.
Maibowle Recipe
Jackie recommends using a wine that isreasonably good.
What you need:
- a jug
- several sprigs of dried woodruff
- 2 sliced oranges
- 1 bottle white wine
- sliced strawberries
Method:
Place the woodruff into the jug along with the sliced oranges. Pour in the wine and marinate for 2 hours. Chill and add the strawberries before serving.
Tip: Don’t add the strawberries too soon as they tend to go soggy in the jug.
How to serve:
Serve this drink chilled on a hot summers day, straight or over ice, and enjoy the fragrance and wonderful flavour of woodruff.
Plant details
Botanical name: Galium odoratum. Could also be known as Asperula odorata which is an older name.
Common name: woodruff or sweet woodruff
Best climate: Woodruff will grow in all areas except the most hot and tropical parts of Australia, such as north of Cairns. It is native to Europe, northern Africa and parts of Asia.
Description:
small ground cover perennial with whorled leaves. The plant all but dies back in winter but grows vigorously in spring.
forms a thick mat that is good for suppressing weeds but may smother smaller plants as well
white star-shaped flowers appear in late spring or early summer
can grow to 30cm (12″) tall with a spread of 30cm (12″) or more
Likes:
moist, cool soil rich in humus. In hot or dry areas the soil would need to be kept well watered and enriched with compost or other organic material.
semi-shade to full shade. This plant will not thrive in sun.
Uses:
ground cover for a shaded area
for potpourri
as an ingredient to flavour drinks such as Jackie’s German maibowle
supposedly good as a tension reliever when steeped in wine or tea
Getting started:
1. Grow your own: sow fresh seed in summer or autumn
divide plants in spring or autumn (care should be taken not to damage the root system, which can be delicate)
Availability: Seeds are available by mail order from:
Royston Petrie Seeds Pty Ltd
PO Box 77
Kenthurst NSW 2156
Phone: (02) 9654 1186
Fax: (02) 9654 2658
Cost: Seeds are $6.95 + postage and handling for 1 gram (approximately 100 seeds).
2. Plants: Check the herb section of your local nursery, visit a specialist herb nursery or contact a mail-order perennial specialist such as:
Lambley Nursery
‘Burnside’
Lesters Road
Ascot Victoria 3364
Phone: (03) 5343 4303
Cost:10cm (4″) maxipot $4.50.
