- The growth form and flowering of the woodruff
- Smell and taste of the woodruff
- Healing effects and poison potential of Woodruff
- tips and tricks
Many people are reluctant to collect herbs and medicinal plants in the wild because they are afraid of confusion. Because of its characteristic appearance, the woodruff usually does not pose a major threat.
The growth form and flowering of the woodruff
The plant Galium odoratum, also known as May herb, not only has a very special aroma, but also a visually appealing appearance. The plant, which grows to a maximum height of about 30 centimetres, often forms extensive carpets in sparse forests, as it reproduces through the self-sowing of the seeds and through its root network. This also makes this medicinal herb a sought-after groundcover for particularly shady places in the garden. The lance-shaped, narrow leaves are arranged in a whorl shape on different tiers on the thin, square stems of the woodruff. During the flowering period from around mid-April to mid-May, you can recognize the woodruff even more easily by its many white flowers, which are shaped like small crosses.
Smell and taste of the woodruff
The typical smell and taste of the woodruff was or is traditionally used for the following products, for example:
- May punch
- woodruff lemonade
- green jelly
- woodruff shower
- Berliner Weisse
Although it is also noticeable on the fresh stalks, the smell becomes more intense after a short drying phase of one to two days. If you are not quite sure about a plant population in the forest, you can first let a few stalks wilt and then, if necessary, collect larger quantities at the location in question.
Healing effects and poison potential of Woodruff
Woodruff has been documented as a medicinal plant since the Middle Ages, which is mainly due to the coumarin contained in its stems and leaves. The consumption of certain amounts of woodruff should not only fight headaches, but also be digestive and antispasmodic. However, its use in children's sweets and lemonades has been banned in Germany for several decades, as regular consumption in large quantities is said to lead to permanent liver damage. Headache, malaise, and vomiting may also occur in the short term in the event of an overdose.
tips and tricks
To avoid overdosing on the coumarin that splits up during drying, you should only pour the woodruff over it and not soak it when making Maibowle.
WK