Brewer's Best Dried Woodruff (1 OZ)

Grow Masters Gurnee


Woodruff was one of the essential garlands hung in medieval European churches in preparation for holidays.
The distinctive scent of fresh-cut hay and vanilla gives an exhilarating flavor to wines, punches and beer.
Woodruff is considered by the FDA to be safe for use in alcoholic beverages but caution is advised for other internal uses.

Some notes for Avid Brewers: To make German "May Bowl" wine, soak 1/2 oz of woodruff in 750ml of Rhine Wine, chill and let stand overnight.
Float some strawberries in each glass when served.
In beer, try using 1 oz at the end of the boil.
Woodruff is best in stouts, bocks and high gravity beers.
It also blends well with licorice root.

As the epithet odoratum suggests, the plant is strongly scented, the sweet scent being derived from coumarin.
This scent increases on wilting and then persists on drying, and the dried plant is used in potpourri and as a moth deterrent.
It is also used, mainly in Germany, to flavour May wine (called "Maibowle" in German), syrup for beer (Berliner Weisse), brandy, sausages, jelly, jam, a soft drink (Tarhun, which is Georgian), ice cream, and a herbal tea with gentle sedative properties.
In Germany, it is also used to flavor sherbet powder. Mixed with German "Korn schnapps" or vodka, it is a popular party drink among young people.

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