 Woodruff
is a herbaceous perennial plant in the
family Rubiaceae, native to Europe, western
Asia and north Africa. It grows to 30-50 cm
long, often lying flat on the ground or
supported other plants.
The leaves are simple, lanceolate, glabrous,
2-5 cm long, and borne in whorls of 6-9. The
small (4-7 mm diameter) flowers are produced
in cymes, each white with four petals joined
together at the base. The seeds are 2-4 mm
diameter, produced singly, and each seed is
covered in tiny hooked bristles which help
disperse the seed by sticking temporarily to
clothing and animal fur.
This plant prefers partial to full shade in
moist, rich soils. In dry summers it needs
frequent irrigation. Propagation is by crown
division, separation of the rooted stems, or
digging up of the barely submerged perimeter
stolons
Woodruff, as the scientific name odoratum
suggests, is a strongly scented plant, the
sweet scent being derived from coumarin.
This scent increases on wilting and then
persists on drying, and woodruff is used in
pot-pourri and as a moth deterrent. It is
also used, mainly in Germany, to flavour
wine (Maiwein), beer (Berliner Weisse),
brandy, sausages and jam, and to make a
herbal tea with gentle sedative properties.
High doses can cause headaches, and very
high doses (far beyond those found in the
afore-mentioned drinks) can even have
mind-altering properties, as well as
vertigo, somnolence or even central
paralysis and apnoea while in a coma; so,
some common sense should be applied when
consuming woodruff. Three grams of woodruff
per litre of Maiwein is considered safe in
Germany. |
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