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Sweet Woodruff & A Recipe for May Wine

BY Kevin Lee Jacobs | May 5, 2010 16 Comments

Last updated on December 2nd, 2011


I WONDER WHY SWEET WOODRUFF, perhaps the most graceful groundcover for shade, is so completely unsung? Surely its lack of celebrity is not my fault, since I bore my fellow gardeners with its virtues. Yet so beguiling is this Gallium odoratum that I refuse to see it neglected any longer. It is, in fact, the coolest-looking hot-season groundcover I know:

In the dappled shade of my Woodland Garden, Sweet Woodruff, pictured above, makes the perfect foil for the bed of Japanese painted ferns. I have also seen it used to good effect in my friend Randy’s garden; there, great sweeps of it flourish along pathways in quite deep shade. The soft, star-like whorls of pale green foliage invite touching, especially when the tips are lit from May through June with tiny, tubular white flowers.

As for culture, simply amend the soil with copious quantities of leaf mold to begin with, insure moisture with deep summer soakings and what do you get? Well, two things: a groundcover that keeps its handsome looks from spring emergence to winter departure (it is semi-evergreen), and the essential ingredient for a refreshing brew called May Wine.

May Wine is nothing more than a white wine punch infused with Sweet Woodruff. I can tell you the concoction has distinct German credentials. It is part of the tradition of the maypole, an annual ritual that brought together the unmarried women and men of a village. Both the flowers on the maypole and the fresh herbs in the wine honored youth and springtime.

Now, you might be surprised that Gallium can flavor anything, for freshly picked it offers neither taste nor scent. But when permitted to steep in a crisp Riesling for several hours, something magical happens. The wine becomes intensely aromatic, with hints of honey, vanilla, and herbs.

Here is an easy recipe for May Wine, one you can make today and then drink tonight:

Pour a half bottle of white wine (preferably a Riesling) into a carafe or jar. Add five sprigs of fresh Sweet Woodruff. Cover, and let the two mingle in the refrigerator for about 10 hours. To serve, strain into goblets, float a fresh strawberry atop each glass, and enjoy, knowing that you are perpetuating an ancient — and definitely pagan — fertility rite.

And that’s Sweet Woodruff for you, a plant that makes a speedy, graceful carpet of green in the garden, and a flavorful wine for a springtime gathering. The maypole, of course, is optional.

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Related Posts:
No-Fail Groundcovers
Pachysandra – Exploding the “Shade-Only” Myth
Recipe: My Rose-Geranium Iced-Vodka

What To Do In May
Loving My Lilacs

Comments

  1. 1

    Phoebe says

    May 5, 2010 at 5:14 pm

    I love sweet woodruff, but I don't care for May wine. Too sweet for my taste!

  2. 2

    Eric says

    May 5, 2010 at 6:34 pm

    Kevin, thanks for the recipe. I once had May wine at a Bavarian restaurant, only the wine was was combined with champagne. As I recall, it was sparkling and delicious!

    I do not have any woodruff in my garden right now, but I aim to correct this as soon as possible.

  3. 3

    Adele says

    May 6, 2010 at 1:54 pm

    Your Sweet Woodruff looks beautiful, but have you found it to be aggressive at all? I once planted goutweed as a groundcover, and although it was lovely, it took over. I'm still trying to rip it out.

  4. 4

    Randy J says

    May 6, 2010 at 2:09 pm

    Kevin,
    I agree that Sweet Woodruff is a beautiful ground cover for semi-shaded areas. The texture of the foliage en-mass is quite beautiful and graceful and I like the lighter green of the foliage which contrasts nicely with the darker foliage of many ferns and other woodland plants and the Woodruff also stays low enough that it does not swamp out many other plants. To me it is a must have when I design gardens for customers who have a shady spot. I tend to plant plugs of the Woodruff which fill in quickly without becoming a nuisance (like the Goutweed, which unfortunately does have the most beautiful variegated foliage of cream and soft green). And of course I do always use a bit of the Sweet Woodruff to make May wine at this time of year. I find it a nice seasonal treat, though I do use a slightly drier wine than what is strictly traditional.

  5. 5

    Kevin Lee Jacobs says

    May 6, 2010 at 2:19 pm

    Adele – I have not found woodruff to be a bully, unlike the goutweed you mentioned.

    Randy – do post your recipe for May wine when you get the chance. As I recall, you let yours steep not for a day, but a week.

  6. 6

    Justin says

    May 6, 2010 at 6:29 pm

    Kevin, do you think the wine could be made with pinot grigio or sauvignon blanc? I absolutely hate sweet wine, including riesling.

  7. 7

    Kevin Lee Jacobs says

    May 6, 2010 at 8:55 pm

    Justin – I'm curious about this too. Perhaps one of us can give it a try.

  8. 8

    Anne Schomaker says

    May 7, 2010 at 8:11 pm

    May wine: Bottle of chardonnay. Cut sweet wodruff stems with leaves about 2 inches long. Try to cut BEFORE it flowers. Do not use the blossoms in the drink. Put stem with leaves in bottle for about 3 hours to get the flavor. Drink it all as it will not keep.

  9. 9

    Kevin Lee Jacobs says

    May 7, 2010 at 8:13 pm

    Anne – is this your mother's recipe?

  10. 10

    Anne Schomaker says

    May 7, 2010 at 9:34 pm

    YES!

  11. 11

    facial care regimen says

    August 5, 2013 at 7:15 am

    Howdy just wanted to give you a quick heads up and
    let you know a few of the images aren’t loading properly. I’m not sure why but I think its a linking issue.
    I’ve tried it in two different browsers and both show the same results.

  12. 12

    Jeanette Cope says

    April 17, 2016 at 2:26 pm

    Kevin, I don’t see my ground cover in your pictures. It has small blue flowers in spring and spreads with tendrils. It will grow and spread quickly especially in a shady area where I can’t get anything else to grow, not even grass. I don’t know the name of it , do you have any idea? I love your web site.

  13. 13

    hildegard gunn says

    April 10, 2021 at 11:54 am

    may I use dried sweet woodruff

  14. 14

    Kevin Lee Jacobs says

    April 10, 2021 at 2:13 pm

    Hi Hildegard – I always use fresh Sweet Woodruff for May Wine. If you wish to experiment with dried sprigs, please let me know how the wine turns out for you!

Trackbacks

  1. Beltaine | Madhupa Maypop says:
    December 27, 2011 at 2:13 pm

    […] a glass of May Wine and read this […]

  2. Typical August Weekend Out In The Country – A License to Quill says:
    August 27, 2017 at 11:50 am

    […] Gathered 8 big sprigs of Sweet Woodruff to share with a friend at work who wants to learn how to make May Wine. If you want to learn how to make it too, here’s a quite pleasant article from one of my favorite food bloggers. […]

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