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A wide variety of plants growing in the Medieval Herb Garden on a sunny day

Medieval herb garden blog 65: Woodruff

Tuesday, April 07, 2026

Week 65 volunteer update

It was time to restock the sales-barrow again, after busy sales over the Easter holidays. We added more rhubarb, lungwort, valerian and a tray of mixed herbs.

Carole finally got around to cutting back the Russian tarragon, before it totally swamped the Alexanders. Kim potted some up to go on sale in a few weeks or so.

The pink mop-head hydrangeas will also be potted-on next week.

Regular visitors to Pontefract Castle may have noticed the lack of weeds in the front part of the Medieval Herb Garden. This followed hours of work last Wednesday. This time of year is especially busy as we have to get on top of the weeding before the soil turns to concrete in summer.

The trimmed back Russian tarragon in the Medieval Herb Garden

Ilbert the Dragon with the Medieval Herb Garden

Plant of the week: Woodruff (galium oderatum, formerly asperula odorata)

The name 'galium' comes from the Greek word 'gala', meaning milk. The plant was used to curdle milk for cheesemaking. 'Oderatum' comes from the Latin 'odoratus', meaning fragrant. 'Wood' refers to the plant's natural habitat in woodland areas. 'Ruff' is thought to come from the Old English 'rūwe' or the French 'rouelle', referring to the spiralled arrangement of the leaves.

Woodruff is also known as ladies-in-the-hay and woodward.

Woodruff belongs to the same family as lady’s bedstraw and cleavers. It is a low-growing, mat-forming, herbaceous, perennial herb.

Woodruff is native to Europe, North Africa and Asia. It grows to a height of 6 to 12 inches (15 to 30 cm) with a spread of 2 ft (60 cm) or more. It will grow in any moist, well-drained soil type but prefers partial shade. In the MHG we grow it under the liquorice to protect it from the heat of summer.

The stems are square, smooth and slender. They are typically 8 to 18 inches (20 to 45 cm) long. The stems support the upright, emerald-green, lanceolate, smooth-edged leaves. The leaves are 0.75 to 2 inches (2 to 5cm) long. They grow in distinctive whorls (spirals) of six to nine around the stem.

Woodruff flowers in late spring to early summer. They grow in terminal clusters of three tiny white flowers. The flowers have four petals. The clusters form seeds which are 2 to 4 mm in diameter. The seeds are covered in tiny hooked bristles which help them spread.

Fresh woodruff has basically no smell at all. The fragrance only appears once the leaves are dried.

Lots of bright green leaves with tiny white flowers growing at the end of them

Woodruff in flower in the Medieval Herb Garden

Culinary uses of woodruff

Woodruff has a sweet, floral and slightly earthy flavour. There are hints of vanilla, almond and freshly mown hay. The plant is known for its ability to enhance the flavours of various dishes and drinks.

Dried woodruff leaves infuse drinks like traditional May wine, lemonade, syrups and punches. They add a unique taste to desserts, ice creams, cakes and jellies.

In modern times, woodruff is used to flavour certain Swiss candies, syrup-filled chocolates, liqueurs and teas. It adds a delicate flavour.

Use of woodruff as a dye plant

Woodruff roots and leaves can be used to create subtle shades of red to brown. The shade depends on using the right mordant. It can be used in a similar way to its close relatives cleavers and lady's bedstraw.

Folklore and other facts about woodruff

White woodruff flowers symbolise purity, innocence and spiritual cleanliness. In medieval Europe woodruff was often used in May Day celebrations. It was strung into garlands and worn as a symbol of fertility and prosperity. It was also hung and strewn in churches on St. Barnabas’ Day (11 June) and on St. Peter's Day (29 June).

Woodruff was carried to attract money and good fortune. It was also thought to bring victory to athletes and warriors. When placed in a leather sachet, or tucked into a helmet, it supposedly guarded against all harm.

A main compound in woodruff is coumarin. This is a key component in perfumery. Coumarin has been found to be toxic to rats and mice.

Dried woodruff leaves are used in potpourri, sachets and wreaths. Historically, these were used to scent linens and mattresses.

Woodruff was historically used to curdle milk for cheese. It was sometimes called "cheese rennet".

Woodruff is pollinated by bees, especially small solitary bees. It is also visited by hoverflies and butterflies.

Aphids and spider mites can cause distorted, sticky, or spotted leaves. Woodruff is occasionally affected by powdery mildew.

Medieval medicinal uses of woodruff*

Woodruff infusions were traditionally used to soothe nerves, reduce mild anxiety and support sleep. They were also used to aid digestion, manage mild pain, headaches and joint discomfort.

Fresh woodruff leaves were said to have a healing effect when applied to cuts, wounds and skin irritations. Woodruff was also supposedly useful for removing liver obstructions.

*As always, this isn't to be considered medical advice today. Please don't use any plants mentioned in these blogs as medicine without advice from a doctor.

Medieval herb garden blogs

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