Sweet Woodruff
By Patricia Lafayllve
This perennial shade-loving plant was used quite frequently in the Middle Ages for medicinal purposes. Also known as “Sweet Scented Bedstraw,” it was used internally for liver problems, jaundice, stomach aches and as a diuretic. A poultice made of crushed leaves applied to wounds helped speed healing. The FDA no longer recommends it for internal use, in part because it interferes with the absorption of iron and other minerals.
There are still many uses for this often invasive plant. When dried, the leaves emit an odor similar to freshly mown grass or hay. This makes them a good idea for use in a potpourri or in perfume. Indeed the leaves were often stuffed into winter mattresses to keep them smelling sweet, and are used today in sachets to keep drawers and closets smelling fresh. It is a natural insect repellant, and was strewn about to sweeten the air of a sickroom, and left in root cellars to keep the air clean. The plant is also used in natural dyes – the leaves will produce a light brown dye, and the roots when combined with alum will produce a light red color (the plant is part of the madder family).
Most interesting to Heathens, Sweet Woodruff (referred to in thirteenth century herbals as “wuderove” and later “wood-rove”) is a key ingredient in Maibowle, a wine drunk on the first of May. Generally, a dry white Rhine wine can be steeped with the flowers for no more than 24 hours and then consumed, making a sweet, flavorful drink. A schnapps of sorts can also be derived by steeping the plant’s flowers or leaves in clear, unflavored, 80 proof vodka. The FDA has stated that the herb is safe to drink in alcoholic beverages, so the May Wine is still consumed today.
The name “wood-rove” is thought to be derived from the French word rovelle, a wheel. This alludes to the arrangement of the leaves, a whorl-like pattern resembling spokes of a wheel. The flowers, which bloom in late spring/early summer, are also star-shaped, appearing at the top of slender stalks. Called “muge-de-boys” or “musk of the woods” in Old French, it was later spelled with duplicated consonants as “Woodderowffe.” When initially harvested the scent is light, but strengthens as it dries. One herbalist likes to let fresh sprigs of Sweet Woodruff dry on the car’s dash board as a natural slightly vanilla scented air freshener.
Maibowle
Harvest fresh Sweet Woodruff flowers when fully budded, either right before or just after first bloom. Steep flowers for 24 hours in a white Rhine wine. Strain and serve on May 1.
Sweet Woodruff Schnapps
Harvest either fresh flowers or the tops shoots of the leaves (again just before or just after bloom). Allow to dry in a cool, shady spot for a few hours, or dry completely. Fill a jar with the leaves or flowers. Cover with any clear, unflavored vodka (80 proof). Seal jar and put in a dark, room temperature area, stirring occasionally. Strain into clear glass jar after the following steeping times:
Fresh flowers: no more than 24 hours/overnight
Fresh leaves: no more than 2-3 days
Dried Leaves: no more than 2 weeks
Serve immediately at room temperature. This liquor does not store well! It will begin a pale green color and fade to yellow as it ages.
-TRK-
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