German
May Bowl Woodruff Infusion
A gentle, sweetly scented tribute to the German Maibowle, with dried woodruff, lemon balm, and elderflower.
Historical Background
Since the Middle Ages, Germans have infused woodruff into May wine to welcome spring. This alcohol-free infusion captures its vanilla-hay fragrance with attention to coumarin safety.
Traditional purpose: Spring celebration and gentle calm
Preparation
- 1
Use only dried woodruff; its sweet aroma develops on drying.
- 2
Combine all herbs in a teapot and pour over just-boiled water.
- 3
Steep no longer than 5 to 7 minutes to limit coumarin extraction.
- 4
Strain and serve warm or chilled.
Serving: Enjoy occasionally in spring; keep portions modest.
Substitutions
- Omit woodruff and increase lemon balm for a coumarin-free version
Storage
Store dried woodruff in a paper bag; fragrance intensifies as it dries.
Safety Notices
Avoid in liver disease, pregnancy, breastfeeding, and with anticoagulant therapy due to coumarin content. Keep to small, occasional servings.