Woodruff syrup has a sweet, floral taste reminiscent of honey or jasmine. The main flavor compound in woodruff is coumarin, which gives it a distinctive vanilla-like aroma. When mixed with syrup or sugar, woodruff develops a thick, aromatic sweetness that is quite unique. Here are some quick answers about the taste of woodruff syrup:
Sweet and Floral
The predominant flavor of woodruff syrup is sweet due to the high sugar content. Underlying the sweetness is a floral, perfumed note from the coumarin in the woodruff. Some compare it to the sweetness of honey with a green, grassy nuance.
Vanilla-like
Many describe the taste as similar to vanilla because of the distinctive coumarin aroma. However, woodruff is more grassy and vegetal than vanilla. The vanilla-like essence comes through more as an aftertaste.
Mild and Delicate
Woodruff syrup has a mild, delicate taste. While sweet, it is not overpowering. The flavor is subtle and restrained, unlike the bold sweetness of maple syrup. This makes it well-suited for desserts, drinks, and flavorings.
Not Artificial or Medicinal
Some expect woodruff syrup to taste artificial or like medicine because of its unique floral aroma. However, it has a very natural, spring-like taste. When properly prepared, woodruff syrup tastes like the fresh herb, not artificial chemicals.
May Numbs the Tongue
In rare cases, woodruff syrup may cause a temporary numbing or tingling sensation on the tongue after being consumed. This is caused by the coumarin extracts and is not harmful. However, some may find the mild tongue-numbing effect unpleasant.
Where Does the Distinctive Flavor of Woodruff Come From?
The unique flavor and aroma of woodruff syrup comes from coumarin, an organic compound that occurs naturally in woodruff leaves. Coumarin is also found in other plants like tonka beans, cinnamon, and chamomile in small amounts.
In woodruff leaves, coumarin acts as a natural defense toxin to deter animals from eating the plant. But it also gives woodruff its sweet, appetizing flavor that makes it perfect for syrups, drinks, and desserts when concentrated.
Coumarin Content in Woodruff
Fresh woodruff leaves contain approximately 0.9-1.7% coumarin content. Drying the leaves causes the coumarin concentration to increase tenfold. This makes dried woodruff leaves perfect for infusing flavor into syrups, spirits, and sauces.
Coumarin Aroma Compound
Coumarin has an aromatic chemical structure that gives woodruff its vanilla-like fragrance. It activates receptors in the nose and taste buds that identify sweet, pleasant flavors.
Natural Toxic Defense
Like other plants, woodruff produces coumarin as a defense mechanism against pests and disease. At high doses, coumarin acts as a toxin. But at lower concentrations, it gives woodruff an enticing sweet taste and smell that attracts pollinators.
Regulating Coumarin Levels
Processing woodruff for culinary use requires carefully regulating coumarin levels. Too little and the flavor is weak. Too much can make it taste unpleasantly medicinal. Proper preparation brings out woodruff’s sweet, floral essence.
What are the Origins and History of Woodruff Syrup?
Woodruff syrup has a long history in Germany, where it is known as Waldmeister or Maibowle. The tradition of making woodruff syrup and May wine dates back to Medieval times.
Medicinal Herb
In the Middle Ages, woodruff was prized for its medicinal properties. The herb was believed to purify blood, cure kidney stones, and treat liver problems. Concentrating the herbs into sweet syrups was an easy way to administer remedies.
Spring Tradition
In Germany, gathering fresh woodruff in the spring to make May wine and syrup became an annual tradition. Sweet woodruff wine was used to celebrate May Day and the coming of spring.
MaiBowle Festival Drink
At German MaiBowle festivals today, woodruff syrup is mixed with white wine or champagne to create a uniquely German spring punch. The sweet, flowery woodruff complements the light sparkling wine.
Culinary Use
Over time, woodruff transitioned from a medicinal syrup to a versatile culinary ingredient. It flavors everything from jelly to ice cream. The herb’s German name Waldmeister translates to “master of the woods.”
Exported Tradition
German immigrants brought the tradition of making woodruff syrup to America in the 1800s. Today it is still most popular in German communities but gaining interest for its unique sweet flavor.
What Drinks and Desserts is Woodruff Syrup Used For?
Woodruff’s sweet, floral essence enhances both beverages and desserts. From May wine to cupcakes, here are some of the most popular uses for woodruff syrup:
May Wine and Bowle
Combining woodruff syrup with white wine or champagne is the classic way to make German Maibowle punch for spring festivals. The herb perfectly complements the dry, sparkling wine.
Jellies and Jams
The sweetness of woodruff makes it an excellent addition to fruit jellies, jams, and preserves. Quince, apple, or citrus jellies pair particularly well with aromatic woodruff.
Fruit Desserts
Drizzling woodruff syrup over fresh fruit desserts like fruit salads, parfaits, or fruit tarts provides an extra layer of floral sweetness and aroma.
Cakes and Cupcakes
Bakers often include woodruff syrup in the frostings, fillings, and batters of cupcakes, sponge cakes, and chiffon cakes. It adds light sweetness without overpowering other flavors.
Ice Cream and Sorbet
The vanilla notes of woodruff complement dairy nicely. Add it to ice cream, gelato, or sorbet for a refreshing herbaceous flavor. Pair woodruff with fruit or floral flavors like peach or rose.
Tea and Lemonade
A few teaspoons of woodruff syrup mixed into cold tea, lemonade, or even cocktails like gin and tonics provides a touch of springtime sweetness.
How is Woodruff Syrup Made and Prepared at Home?
Making your own woodruff syrup at home is easy. All you need are a few key ingredients and the right technique:
Ingredients
- Dried woodruff leaves
- Sugar
- Water
- Lemon juice or citric acid (optional)
Instructions
- Bring water, sugar, and citric acid/lemon juice to a boil to make a simple syrup.
- Remove from heat and add dried woodruff leaves. Let sit for at least 2 hours.
- Strain out the woodruff leaves from the liquid.
- Bottle the woodruff syrup in sterilized bottles and refrigerate for up to 6 months.
Tips
- Use a ratio of 1 cup woodruff leaves to 4 cups water and 1 1⁄2 cups sugar.
- The longer the woodruff sits, the stronger the flavor. Time can range from 2 hours to overnight.
- Add citric acid or lemon juice to help preserve color and flavor.
- Refrigeration is important as woodruff syrup spoils easily due to its high sugar content.
Substitutions
If you can’t find woodruff, you can substitute by infusing syrups with other herbs like lavender, rose, or chrysanthemum. However, the unique coumarin flavor will be missing.
Conclusion
With its sweet, honey-like taste and floral aroma, woodruff syrup is a unique ingredient that can elevate both drinks and desserts. The herbal syrup has a long history in Germany but is gaining popularity around the world as more people discover its delicate vanilla-citrus notes. While woodruff can be difficult to find, the herb’s exotic flavor makes it worth seeking out. Homemade woodruff syrup is also simple to prepare and adds a delicious touch of spring to any dish.
