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Master of the Woods | | Name : | Master of the Woods | | Synonyms : | Masterof the woods
Woodruff
Woodward
| | Parts Used : | The plant | | Habitat : | Grows in woods and gardens in Europe, Asia, and North Africa; cultivatedin the United States. Often found in the deepest recesses of the forests,where the sun penetrates only with difficulty. | | Description : | Woodruff is a perennial plant, 6-12 inches high; its thin creepingrootstock with numerous matted, fibrous roots sends up many slenderstems, which are square, shiny, and glabrous. The soft but rough-edgedand bristle-tipped, narrow dark green leaves grow around the stalkin successive whorls with 6-8 leaves in each whorl. The lower leavesare oblong-obovate, the small, white, four-petaled flowers bloom inloose branching cymes from May to June, followed by a leathery, bristlyfruit. Makes a good ground cover for shady areas. Has the fragranceof freshly mowed hay. | | Constituents : | Anodyne, antispasmodic, calmative, cardiac, diaphoretic, diuretic | | Uses : | Beneficial for jaundice andrecommended where a tendency toward gravel and bladder stones exists.It acts as an anodyne for migraineand neuralgia, and as a calmative for nervous conditions such as restlessness,depression, insomnia,and hysteria. The tea relieves stomachpain, improves appetite,regulates heart activity, and is a diuretic. Old timers state it wasused against the plague. It is sometimes used to improve the tasteof mixed herb teas. Externally, helps heal wounds.
Formerly used as a strewing herb and mattress-stuffer, it still isan ingredient in potpourris and a linen-closet freshener. In Germany,it is used to transform Rhine wine into May wine. | | Dosage : | Infusion: use 2 tsp. dried herb to 1 cup boiling water; take1/2 to 1 cup per day.
Cold extract: soak 2 tsp. dried herb in 1 cup cold water for8 hours. The extract can be warmed as desired after straining. | | Safety : | Consumption of large quantities can produce symptoms of poisoning,including dizziness and vomiting. | | Myths : | Teutonic warriors wore a sprig of woodruff in their helmets in thebelief that it promoted success in battle. In the Middle Ages, garlandsof woodruff were hung in houses as air fresheners. It is said thatQueen Elizabeth I, when she wished to honor an individual with temporaryfavor, gave him a sprig of woodruff. Today in Germany, woodruff isused to flavor May wine. Woodruff tea is a delightful, fragrant tea.Made from green dried leaves. It can be steeped up to an hour.
Before the days of insulation and cooling systems, Gerard wrote ofwoodruff being suspended in houses, in the summer heat, to temperthe air, cool and make the place fresh.
Traditionally used as an ointment and a perfume. The green plantitself is almost odorless.
Germans love this small fragrant herb and have numerous names forit; best known are Waldmeister, Herfreund and Magerkraut.
In the 14th century, the plant was used in England and Scandanaviancountries to make an herb water for cordials. The plant first appearsin print in the 13th century, as 'wunderove', derived, some scholarsbelieve, from the French 'rovelle', a wheel, which refers to the spoke-shapedleaves of the plant. In France, the plant was called 'Muge-de-boys',musk of the woods. In Germany, as early as the 13th century, the herbwas used to flavor May wine. The Mai Bowle or Maitrank is served todayin Germany and in the German sections of American and South Americancities on May Day and thereafter for the rest of the month.
Throughout the Middle Ages, woodruff used to be hung in churchesand placed in boxes with lavender and roses on special days, suchas St. Peter's and St. Barnabas' Day.
Sweet woodruff is famous for its use with the May Bowl Punch. Steepthe leaves and blossoms in one quart of white Rhine wine for a fewhours. Add some orange and lemon, strawberries, ice, and more sweetwoodruff. Freshly cut sweet woodruff has the aroma of newly mown hayand adds a unique flavor to fresh strawberries.
Sweet woodruff is used to flavor certain fine Swiss candies, syrupfilled chocolates, liqueurs, etc. A pinch of herb adds a delicateflavor to Oriental black tea. A tsp. of the herb steeped in boilingwater from 3-5 minutes, makes a most delicious tisane.
A very old Maibowle recipe: into 1 qt. jar, put a small bunch ofdried sweet woodruff, a few lumps of sugar and 2 or 3 slices of lemonor orange, or both. Then fill up with white wine--Rhinewine is theproper to use. Allow to steep several days or strain of lemon, orangeand woodruff when desired flavor is obtained. (Auf Ihr Wohl!)
Waldmeisterschnaps uses brandy; Waldmeisterlimonaden uses white wineand lemon-ade. There are many recipes for Maibowle. In France champagneis used; in Switzerland, cognac or Benedictine. Anyway, don't steepthe herb too long in order to obtain only the delicate essence ofthe herb flavor.
Sweet woodruff flavored syrup: boil sugar in water to make thicksyrup and add enough May wine to flavor. |
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