Woodruff Herb Traditional Lore

Woodruff blooms in the spring, in time for May Day, and was traditionally used to produce Maydrink or May Bowl, an alcholic drink used to celebrate the season. Woodruff or Asperula odorata grows wild in the shady forests where it can be gathered, or it can be cultivated in the garden.

Here is a recipe
1 pitcher of white wine
2 cups of fresh woodruff
1 Tablespoon of orange zest
sugar to taste

Pour the wine over the woodruff and chill overnight. Remove the woodruff and add other ingredients. Drink in clear glasses that show off the beautiful green color.

Woodruff was said to be a diuretic, deobstruent and an hepatic stimulant but it is no longer used for these purposes. (Henley's Formulaes)

In England it was used to make "sweete waters and cakes" Tusser, May's Husbandry.

It can also be used to make Woodruff Wine Jelly, and Woodruff syrup which is used to flavor beer in Germany.