Sweet Woodruff can do more than just green jelly

We still remember eating “Waldmeister Wackelpudding” or Sweet Woodruff jelly when we were kids and where delighted that after some difficulty assimilating this woodland plant is now firmly established in a shaded part of our herb garden. Sweet Woodruff (Galium odoratum) grows primarily in deciduous forests. Reaching a maximum of 50 cm in height, it often forms dense mats in shady areas and is easily recognizable by its elongated, star-shaped leaves.

Wilted woodruff adds flavour
The flavour of the leaves, somewhere between almond and vanilla, derives from the secondary plant compound coumarin. The raw leaves have less flavour, but become more aromatic when wilted (12-24 hours) or quickly heated up in a dry pan.

Sweet Woodruff has many uses
The classic Sweet Woodruff punch is traditionally prepared with a 2:1 ratio of white wine to sparkling wine, but it is also special without alcohol using equal amounts of apple juice and mineral water. The freshly picked woodruff leaves (ideally before the plant flowers) are tied into a bouquet and left to wilt overnight and then infused with the liquid for 20 mins. Important: Hang the bunch of leaves upside into the liquid, so the stalks are out. This is how the intensely spicy to sweet aroma unfolds.
We also use Sweet Woodruff to flavour water kefir in second fermentation.

Herb butter with woodruff is quick to make. It tastes great on bread, with baked vegetables, and grilled dishes. Wash half a handful of fresh woodruff leaves, shake dry, chop finely, and mix well with 150 grams of butter and a little sea salt.

Woodruff syrup can be used to flavour ice cream and sorbets.

Caution: In higher doses, Sweet Woodruff can cause nausea and headaches. Therefore, it's best to use sparingly – no more than ten stems per liter of liquid.