woodruff

Woodruff, usually referring to sweet woodruff (Galium odoratum), is a perennial herb in the Rubiaceae family. It forms low, spreading mats via creeping rhizomes. The leaves are arranged in whorls of six to eight along slender stems, and the plant bears small white flowers in spring. When crushed, the foliage releases a sweet, hay- and vanilla-like fragrance attributed largely to the compound coumarin.

Native to temperate Europe and western Asia, sweet woodruff favors deciduous woodland floors and shaded, moist, well-drained soils. It tolerates drought poorly and can spread aggressively in favorable conditions, making it a popular ground cover in gardens but potentially invasive outside its native range.

Cultivation: Grown as an ornamental ground cover in shaded gardens; prefers rich, humus-rich soil and partial to full shade; propagates by division or root cuttings in spring or autumn; requires space due to rhizome spreading; can escape into borders or natural areas in suitable climates.

Uses: Historically used to flavor May wine (Maibowle) and desserts in Central Europe; dried leaves are used for flavoring beverages and jellies; the plant's essential aroma has led to use in perfumery and sachets; due to coumarin content, fresh and especially dried woodruff should be used with caution in foods, and some jurisdictions regulate coumarin in flavorings.

Safety and taxonomy: The plant is generally grown ornamentally; some individuals may be sensitive to the scent or essential oil; ingestion of large quantities or concentrated forms can cause adverse effects due to coumarin; several species of Galium are referred to as woodruff; botanists treat Galium odoratum as the classic sweet woodruff.