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Dried Woodruff

Woodruff was one of the essential garlands hung in medieval European churches in preparation for holidays. The distinctive scent of fresh-cut hay & vanilla gives an exhilarating flavor to wines, punches & beer. To make German "May Bowl" wine, soak 1/2 oz of woodruff in 750ml of Rhine Wine, chill and let stand overnight. Float strawberries in glass when served. In beer, try using 1 oz at the end of boil. Best in stouts, bocks and high grabity beers. Blends well with licorice root. 

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