- Find the location of woodruff in nature
- Identify the plant clearly
- Pick and process woodruff correctly
- tips and tricks
The plant Galium odoratum, also known as woodruff, has been a frequently used medicinal plant since the Middle Ages and is famous for its characteristic taste. For an optimal result, a few things should be considered when collecting woodruff.
Find the location of woodruff in nature
The woodruff is not equally distributed in all regions of Central Europe. However, it is a typical forest plant that prefers to grow in shady locations under trees and shrubs. The woodruff is particularly widespread in beech and other deciduous forests, but it also occurs in coniferous forests. Under suitable conditions, the ground-covering woodruff spreads over larger areas within a few years via root propagation and seeds. Areas with woodruff growth in the forest are most likely to be discovered during the flowering period from around mid-April to May.
Identify the plant clearly
Before you pick herbs or other plants in the forest for decoration or for use in food, you should be absolutely sure that they are non-toxic. In the case of woodruff, regular consumption in large quantities can cause discomfort and also have a toxic effect on the human liver, but otherwise woodruff consumed in moderation is more health-promoting. You can recognize the woodruff in the forest by its up to 30 centimeters long stems, on which the narrow leaves are arranged in whorls all around. In spring, numerous white flowers appear at the tips, which look like a cross. A smell test can also provide certainty, because the typical woodruff taste can also be perceived as a smell on the fresh plants.
Pick and process woodruff correctly
The woodruff develops its strongest aroma in the course of the year just before it blooms in spring. Then the green stalks are cut off just above the ground with a knife or herb sickle. When picking woodruff in the forest or in the garden, always leave enough plant parts so that the woodruff can recover and multiply until next year. You can process the woodruff as:
- Herb in salads
- Flavoring for desserts
- in drinks like the woodruff punch
tips and tricks
Products such as the May punch made with woodruff get an even more intense taste if you let the harvested stalks dry overnight and allow them to wilt.
WK