ENGLISH NAME: Sweet Woodruff
LATIN NAME: Galium
odoratum
LOCAL NAMES:
Czechia: Mařinka vonná
Turkey: Kokulu yoğurtotu
Bulgaria: Ароматна лазаркиня (Aromatna
lazarkinya)
Georgia: სურნელოვანი გალიუმი (Surnelovani
galiumi)
COUNTRY: Turkey,
Bulgaria, Czechia, Georgia
WHERE TO FIND IT:
Region: Central and
Eastern European forests
Elevation: 300–1,200 meters
Terrain: Shady hornbeam
and beech forests, woodland slopes, and humus-rich forest soils
DESCRIPTION:
Sweet Woodruff is a low-growing perennial herb reaching 15–30 cm in height. It
features whorled leaves—narrow and lance-shaped—arranged in circles around the
stem. In spring, it produces small, star-shaped white flowers. When dried, the
leaves develop a characteristic sweet, hay-like scent due to the compound coumarin,
which intensifies upon wilting or drying.
USABLE PARTS: Leaf
MEDICINAL
PROPERTIES:
Traditionally used for its mild diuretic, anti-inflammatory, and sedative
effects. Employed in herbal medicine for kidney support, insomnia, nervous
tension, and minor inflammation.
UNDESIRED EFFECTS:
Contains coumarin, which can be toxic in large doses. Avoid high intake and
long-term use. Not recommended during pregnancy or in those on blood-thinning
medications.
COMBINING WITH
OTHER MEDICINES:
Often combined with lemon balm or chamomile for calming herbal teas or with
lavender in aromatic sachets.
PREPARATION:
Leaves are dried and used in herbal teas, potpourri, infused vinegars, or as a
flavoring in beverages (e.g., traditional German Maibowle).
HARVEST TIME:
Late spring to early summer, just before or during early flowering when the
scent is strongest.
HARVEST METHOD:
Cut stems gently in the morning after dew dries. Use scissors to avoid
uprooting the shallow-rooted plant. Dry immediately to preserve aroma.
CONSERVATION
(STORAGE):
Hang dry in bunches away from light and moisture. Store dried leaves in sealed
containers in a dark, cool location. Best used within 6–12 months.