Little sprawling plant for the woodland garden or shaded
places. Very ornamental , it looks cute and dainty, especially when in
flower. The flowers are white. Likes moisture, however, I never water
mine.
Wooddruff is mainly known for its use in
‘Maibowle’, were the herb is steeped in white wine together with
strawberries or in ‘Berliner Weisse’ a wheat beer served with woodruff
syrup. It can be a vanilla substitute in various sauces and beverages.
Woodruff
can be used in perfumery, in wardrobe sachets or in potpourri, not only
for its own fragrance, but for its property of fixing other odours. The
fragrance lasts for years, but develops its odour of fresh mown hay
only after being dried.
Woodruff was much used as a
medicine in the Middle Ages for wound healing, stomach upsets, weak
veins, circulatory problems, to strengthen the nervous system, for heart
function, blood purification, restlessness, agitation, hysteria,
insomnia, migraine and neuralgia.
Woodruff contains
coumarin and should therefore not be overdosed. The safety limit for
preparation of spiced wine is about 3 to 3.5 g of fresh woodruff per
litter of beverage. High doses have caused headaches, liver damage, testicular atrophy, and cancer in laboratory animals.
Woodruff, Asperula odorata, pretty forest garden herb

Family: Caryophyllaceae
Height + Width:
Frost Hardiness: Hardy in Katoomba
Exposure:
Soil:
Habitat:
Country of Origin: Eastern Cape of South Africa
Use:
Common names: African Dream Root, Undlela Ziimhlophe (White Ways/Paths), Ubulawu
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