Botanical Name: Galium odoratum
Woodruff, also known as sweet woodruff, is a fragrant perennial herb prized for its sweet, earthy aroma and subtle herbal flavor. Native to Europe, this low-growing plant thrives in shady forests and has long been used in culinary, medicinal, and decorative applications. Its sweet, hay-like scent, which intensifies when dried, comes from the natural compound coumarin, giving woodruff its characteristic fragrance that is reminiscent of fresh-cut grass, vanilla, and almonds.
In the culinary world, woodruff is best known for its use in traditional German and French recipes. It is a key ingredient in the famous German drink Maibowle or May wine, where the herb is steeped in white wine or sparkling wine, infusing the beverage with a delicate, sweet, and herbaceous flavor. This refreshing drink is traditionally enjoyed in the spring to celebrate May Day. Beyond May wine, woodruff is also used to flavor syrups, jellies, ice creams, and desserts, offering a subtle sweetness with hints of vanilla and almond.
Woodruff’s flavor is gentle, making it a versatile ingredient that pairs well with fruits like strawberries, apples, and rhubarb. Its sweet aroma complements whipped cream, custards, or yogurts, adding a floral undertone to these dishes. The herb can also be infused in sugar syrups or liquors, creating a fragrant base for cocktails and punches.