According to its name, woodruff is the "master of the forest" or also in the sense of a "plant growing in the forest with masterful healing powers". When withered and dry, the plants release coumarin, which causes the characteristic woodruff smell. Woodruff is used to make May punch. Woodruff syrup is also used to refine Berliner Weiße. It has a vasodilating, anti-inflammatory and antispasmodic effect.
Hardy
Semi-shady location
Growth height:15-20 cm
USE
Harvest: From May, cut off the young 5 - 10 cm long shoots of woodruff without flowers. Not only May punch, but also Berliner Weiße and jelly would not exist without woodruff. The herb can be brewed into tea and lends its typical aroma to juices, jams and ice cream. Woodruff is rich in vitamin C, tannins and bitter substances. Folk medicine particularly values its effect against headaches and migraines. Woodruff is also said to have a calming effect on nervous insomnia and restlessness.
CARE
Woodruff is perennial, hardy and very easy to care for. As a true wild perennial, woodruff prefers semi-shady locations, e.g. under deciduous trees with well-moistened soil. It is best to cut back the old foliage at the beginning of April, when the young shoots are only a few centimeters tall. Seed-resistant variety.
Product safety information
Manufacturer information:
Schwab-Stirnadel GmbH & Co. KG
Schwarzwaldstraße 80
66482 Zweibrücken
Deutschland
Rheinland-Pfalz
kontakt@exotenherz.de
https://www.exotenherz.de/Kontakt
There are no reviews yet.
