Woodruff Scented White Wine

Woodruff has been used as a culinary herb in European culture for a long time. 

The sweet, floral note of woodruff makes it particularly well-suited to desserts, as well as German may wine, which is often served in spring.

Woodruff's scent is reminiscent of vanilla, milk chocolate, fragrant roses and lime, with a hint of grass.

Coumarin, an essential oil found in plants, is responsible for the various smells of woodruff. Coumarin has  positive effect on the nervous system, fatigue and headaches in higher doses.

The full taste of woodruff emerges after drying.

Due to its pervasive, strong flavor, only small amounts of woodruff are needed for recipes.

The leaves can be used to flavor syrups, jellies, ice creams or creams.

Recipe:

Rinse the woodruff and drain well. Tie the stalks in a bunch and hang upside down to dry for several hours.

Add the wine and woodruff leaves to a punch bowl and allow to sit for 20 minutes. Add the sparkling wine. Strain the mixture through a sieve and add to the punch bowl.