Woodruff

At a Glance

Common name

Woodruff

Scientific name

Galium odoratum

Family

Rubiaceae

Region

Europe

Plant part

Aerial parts (leaves and stems)

Caffeine

None

Evidence

Limited

Safety review

Safety information on file

Botanical Description

A sweet-scented woodland herb traditionally used to flavor the German 'May wine', valued for its vanilla-like fragrance.

A low perennial forming mats of whorled leaves on square stems, topped by small white star-shaped flowers. The dried plant develops a sweet coumarin scent.

Historical Background

Woodruff has flavored May wine since the Middle Ages in Germany and was used as a strewing herb and sachet for linen. Its sweet scent intensifies as the herb wilts and dries.

Earliest recorded uses: Mentioned in medieval German and French herbals; popularized in the tradition of Maibowle.

Cultural significance: Central to German spring festivals, woodruff gives May wine its signature aroma.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, vanilla, freshly mown hay

Tea Preparation

Modern Evidence

Coumarin is the main active compound responsible for aroma; medicinal use is limited by safety considerations.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.