Woodruff

Woodruff - Appearance and Flavor

Woodruff (Asperula odorata) is a small, perennial plant from the madder family. It grows in shady deciduous and mixed forests as well as bushes and forms dense, green carpets. The plant has fine, yellow-green flowers and narrow, lanceolate leaves arranged in whorls. Woodruff exudes an intense, spicy scent of freshly mown hay. This aroma comes from the coumarin compound contained in the plant. The dried leaves and stems are used as a seasoning for punch, lemonades and desserts, lending them a unique, aromatic flavor.

Traditional Healing Effects  

Woodruff has been valued as a medicinal plant since the Middle Ages. Hildegard von Bingen recommended it for the treatment of gout, edema and digestive disorders. In Traditional Chinese Medicine, it is used as a cooling, diuretic and antispasmodic herb. Homeopaths use woodruff essences for headaches, migraines and menstrual cramps due to its vasodilating and antispasmodic effects. In Ayurveda, woodruff is considered cooling and anti-inflammatory. When applied externally, it is said to have an anti-inflammatory effect on reddened, irritated skin. Historically, the herb was also used as a sedative and for the treatment of sleep disorders.

Health Risks

There are some potential health risks associated with excessive consumption of woodruff extracts such as teas or macerations: Woodruff contains the compound coumarin, which can be hepatotoxic and carcinogenic in high doses. Due to the high content of oxalic acid, excessive consumption can lead to a burden on the kidneys and the formation of kidney stones. Coumarin can enhance the effect of blood thinners, increasing the risk of bleeding. In rare cases, ingredients in woodruff can cause allergic reactions. Therefore, woodruff extracts should only be used as a seasoning in normal, household quantities.