The aromatic herb refines sweet desserts, sauces or bowls in spring. You can find out here when and how to harvest woodruff correctly.
woodruff (Galium odoratum), also known as fragrant bedstraw, exudes a subtle fragrance in the garden. In fact, we only notice the characteristic smell after the leaves have been picked and slightly withered. Then woodruff unfolds its typical aroma and heralds spring in the kitchen. In the next sections you will find out when the green herb is ready for harvest and what you should bear in mind when doing so.
who Woodruff grown in the garden has to be patient until the harvest. The shade-loving herb is only harvested in the second year, otherwise the harvest will affect the roots of the woodruff. From the second year, however, you can harvest diligently in spring - the herb can be used in many ways, for example in the May punch, as a syrup, as a tea or as a moth repellent.
Tip: Won't you wait that long? Then keep an eye out for woodruff in our forests. The perennial forest plant is mainly found in shady beech forests as ground cover.
When is woodruff harvest time?
Woodruff for consumption is harvested before flowering and thus between March and April. Later in the year, the plants contain coumarin glycosides that are difficult to tolerate, but these do not speak against using them as bouquets or moth bags.
The right timing is crucial when harvesting woodruff, because the aromatic herb should only be harvested in a certain period of time. This is due to coumarin glycosides, which are present throughout the plant and can lead to ailments such as headaches and liver problems if consumed in excess. The content is highest during flowering, which is why it is important to harvest the woodruff just before flowering if it is to be used in food or drinks. As already mentioned, the best period is between March and April. After that, the beautiful white flowers of the woodruff appear and should only be harvested when the Woodruff is used for other purposes - for example as a decorative bouquet or scented sachets against moths shall be.
How do you harvest woodruff correctly?
When harvesting, the stems and leaves are cut off directly above the ground with a knife or scissors. The roots and rhizomes are left in the ground, because the plant will sprout from them again. You only need three grams of woodruff for the widespread May punch.
Tip: You can also find delicious woodruff in our forests. It likes to cover the ground, especially in shady beech forests. Before picking, however, make sure that the plant is clearly identified to avoid confusion with other forest plants.
Store and preserve woodruff
Even if the woodruff is a real herald of spring, it can be used all year round as a medicinal and medicinal product if it is properly preserved spice plant be used.
After you have freshly harvested the woodruff, you should let it wilt overnight so that the contained coumarin glycosides can be converted into coumarin and the woodruff its typical aroma developed. In fact, prior to this conversion performed by enzymes, the herb is barely fragrant. You can then lay it out in a warm place and turn it several times until the plant is completely dry. This should be done in a dark place, since in the light the leaves may change color. But you can also tie the herb in a bundle and hang it on a thread in an airy place. Both variants will lead you to the result. When the woodruff is completely dry, it can be stored in jars that should be sealed airtight.
If you're in a hurry after harvest and don't have time to let the herb wilt overnight, you can also place the harvested stalks in the freezer for 15 to 20 minutes. The aroma also unfolds when it freezes. The freezer compartment is also suitable for storage. The woodruff can be used all year round and the intensity of the aroma is lost more slowly than in a glass.
Would you like to find out more about the fragrant forest plant? Then you will find in our review article many more details about the woodruff.
