Woodruff (Galium odoratum) is a representative of the very species-rich plant family of the Rubiaceae, which also includes, for example, the plant genus coffee (Coffea). The species epithet "odoratum" means something like "fragrant, fragrant or perfumed" and thus indicates the special property of the woodruff plant. The very typical scent and aroma develop particularly strongly when the woodruff plant begins to wilt. It is worthwhile to perceive this scent consciously, because it is much finer than the often used artificial woodruff aroma. Woodruff is traditionally used to flavor May punch. The consumer center advises not to use more than 3 grams of fresh plant mass per liter of liquid. Like cinnamon or tonka bean, woodruff contains coumarin, which is harmful to the liver in high doses.
With a colorful mix of flowers you can provide food for many different insects, but not all flowering plants are equally suitable. In our "May Tip" you can find out what to look out for when choosing plants and how you can also use some plants yourself.