Sweet woodruff is a valuable herb in the garden. It’s a perfect choice for those shady spots near trees and overhangs. It’s also a natural insect repellent.
Although a useful herb of longstanding, sweet woodruff gets short shrift because its greatest fame is derived from its historical addition to May wine or punch, often with Rhine wine and Champagne. As this use has become less widespread, sweet woodruff has become better known as a spring-blooming groundcover. Smelling of a mixture of sweet hay and cinnamon, particularly when dried, it has a number of household, aromatic, and medicinal uses.
Growing Sweet Woodruff
Woodruff is herbacious, hardy perinnel (family Rubiaceae) that likes a semi-shady spot that’s protected from the sun during the hottest part of the day. Shallow rooted and preferring rich, porous soil, it’s is a good choice near trees, or in problem areas where there are tree roots or other obstructions, like rocks, close to the surface of the soil. It likes moist conditions, and given enough water will fill in nicely to a height of about eight inches. If it starts to wilt, provide mulch and additional water. Sweet woodruff is not well suited to growing indoors.
Uses
Sweet woodruff is considered tonic, with significant diuretic and anti-inflammatory effects. Its coumarin and flavonoid constituents make sweet woodruff helpful for varicose veins and phlebitis. Sweet woodruff has been used as an antispasmodic, and it is given to children and adults for insomnia. Sweet woodruff has a historic reputation as a tonic for liver disorders. World-famous as an aromatic ingredient in May wine, sweet woodruff is also used today in punches and other drinks. Modern herbalists recommend sweet woodruff as a laxative and as an antiarthritic. Research indicates that sweet woodruff may be effective for the latter use only. Sweet woodruff is mainly grown today as a ground cover.
Woodruff (Galium odoratum) is native to Europe, North Africa and western Asia. It grows to 30-50 cm (12-20 ins.) long, often lying flat on the ground or supported by other plants. The plant is also known in English as Sweet Woodruff or Wild Baby’s Breath. “Master of the woods” is probably a translation of the German name Waldmeister. Names like “Sweetscented bedstraw”, “Cudweed” and “Ladies’ Bedstraw” should be avoided; the former two properly refer to Galium triflorum, the latter to Galium verumhre.
Woodruff, as the scientific name odoratum suggests, is a strongly scented plant, the sweet scent being derived from coumarin. This scent increases on wilting and then persists on drying, and woodruff is used in pot-pourri and as a moth deterrent. It is also used, mainly in Germany, to flavour May wine (called “Maiwein” or “Maibowle” in German), beer (Berliner Weisse), brandy, sausages, jelly, jam, a soft drink (Tarhun), ice cream, and a herbal tea with gentle sedative properties.
CAUTION: High doses can cause headaches, due to the toxicity of coumarin. Very high doses of coumarin can cause vertigo, somnolence or even central paralysis and apnoea while in a coma. Since 1981, woodruff may no longer be used as an ingredient of industrially produced drinks and food stuffs in Germany; it has been replaced by artificial aromas and colorings.
MAY WINE PUNCH
* 12 tips of fresh woodruff, slightly crushed
* 1 1/2 cups superfine sugar
* 1 bottle Moselle or dry white wine
* 1 bottle champagne
* 12 fresh, ripe strawberries
In a large bowl, combine woodruff, sugar, and 1 bottle of Moselle or dry white wine. Cover, and steep for 30 minutes.
Remove the cover, stir the mixture, remove the woodruff, and pour the wine over ice in a punch bowl. Add the remaining ingredients, stir, and serve as soon as thoroughly chilled.
Serves 16 to 20
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Herb Seeds-Sweet Woodruff Blue Surprise
Posted in Main Dish, Sauces on 08/01/2009 10:29 am by manx
Tired of the same old chicken? – Try any of these for a nice grilling change. All these marinades are designed to use a resealable bag for convenience, usually overnight. Remember to squeeze out as much air as you can & seal – this ensures even marinading – turning it over a couple of times in the frig helps, too. I always use skinless chicken, but all recipe’s can use skin on chicken too.
Michi’s Chicken Marinade
2 cubes bullion or 1 Tbsp of chicken base
1 Tbsp Italian seasonings (oregano, thyme, rosemary, basil) – use a Tbsp of each if you are using fresh spices
½ Tbsp garlic powder (or 2 cloves, minced)
2 tsp Dijon mustard
2 Tbsp olive oil
S & P –
Marinade your chicken pieces in this mix, make sure to poke meat through – BBQ. This is a great all around, light chicken recipe
Quicky BBQ sauce marinade
1 (12 oz) bottle chili sauce
1/2 cup red wine vinegar
1 Tbsp horseradish
1 clove garlic, mashed
1 tsp salt
Marinade overnight & grill
Fiesta Chicken Marinade
2 Tbsp. fresh lime juice
1/4 cup vegetable oil
2 medium cloves minced garlic
1/2 tsp. ground cumin
a few dashes cayenne powder
Great on a bed of spiced black beans with some “quesa fresca” (mexican cheese) sprinkled on top. Or, grilled then added to your favorite “taco salad” or shredded for soft taco’s or enchiladas.
Far Eastern Flavor
1/4 C aji mirin or sherry or sake
1/3 c. EEVO
1 tsp. garlic powder (or 2 crushed cloves fresh)
1 tsp. ground ginger (or 1 Tbsp fresh)
4 Tbsp soy sauce
1 C green onion, chopped
1 tsp. MSG (optional) or Accent
Marinade chicken overnight, grill This is awesome on a oriental style chicken salad. I’ve even used this recipe for lettuce wraps, but used boneless, skinless, thigh meat & diced finely
Posted in Soup on 02/03/2009 10:07 am by manx
3 Tbsp olive oil
1 large onion, chopped
1-2 celery stalk, chopped
2 larger cloves garlic, minced
1 tsp dry basil
½ tsp dry rosemary
½ tsp dry oregano
½ tsp dry thyme
½ C pearl barley (optional)
1 med potato, diced (optional)
1 large carrot, diced
1 turnip, diced
2 qts beef broth
1 can kidney or garbanzo beans
1 C macaroni (shell or elbow)
1 can tomato sauce (or diced tomatoes)
1-2 C fine shred cabbage
S & P
Jack or parmesan cheese for topping
Heat oil in 6qt pan over medium heat – add onion, celery, garlic and spices. Cook until onion is translucent. Add barley, potatoes, carrot, turnip and broth. Bring to boil & simmer for 20 minutes. Add tomato option & macaroni – continue to simmer until pasta in al-dente, reduce heat and add cabbage – season with Salt & Pepper.
Notes – This is called winter minestone (thus the dried herbs) but if fresh herbs are available use all indicated in the recipe, including a tbsp of savory if available. An old italian cooks trick is to add a “rind” of old parmesan cheese when adding the macaroni/tomato stage – adds a delicious cheesy taste to the broth – (one can omit the cheese at the last stage if you do this)
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