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PRONOUNCED:
GAL-ee-um oh-door-AH-tum
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Soil: Prefers moist, porous loam but will survive on less rich soil. |
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Description: Perennial. A mat-forming ground cover on a creeping rhizome. The leaves are oblong, funnel-shaped to 1-1/2 inches long with bristle tips, in whorls of 6 to 8 around the stem. Although the fresh plant has very little aroma, as it dries it becomes very aromatic with the scent of newly-mown grass and then retains this aroma for years. |
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In The Garden: A good choice for growing under trees. The leaf color fades in bright sun. A very ornamental plant which spreads rapidly and can be invasive. However, this is rarely a problem to other plants since these are normally able to grow through it. |
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Cultivation/propagation: This species does not thrive in a hot climate but is very tolerant of atmospheric pollution and grows well in towns. Seeds are best sown in place in late summer. The seed can also be sown in spring though it may be very slow to germinate. A period of cold stratification helps reduce the germination time. Lots of leaf mold in the soil and the shade of trees also improves germination rates. Divisions are best made in the spring, although the plant can also be successfully divided throughout the growing season if the divisions are kept moist until they are established. Larger clumps can be replanted direct into their permanent positions, though it is best to pot up smaller clumps and grow them on in a cold frame until they are rooting well. Plant them out in the spring. Cuttings of soft wood can be made after flowering and placed in a cold frame.
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Harvesting: The plant is harvested just before or as it comes into flower and can be dried for later use. Use with caution.
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Culinary Uses: The leaves are coumarin-scented (like freshly mown hay), they are used as a flavoring in cooling drinks and are also added to fruit salads. The leaves are soaked in white wine to make 'Maitrank', an aromatic tonic drink that is made in Alsace. A fragrant tea is made from the green-dried leaves. When slightly wilted leaves are used, the tea has a fresh, grassy flavor. The sweet-scented flowers are eaten or used as a garnish.
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Medicinal and Folklore: Sweet woodruff was widely used in herbal medicine during the Middle Ages, gaining a reputation as an external application to wounds and cuts and also taken internally in the treatment of digestive and liver problems. In current day herbalism it is valued mainly for its tonic, diuretic and anti-inflammatory affect. An infusion is used in the treatment of insomnia and nervous tension, varicose veins, biliary obstruction, hepatitis and jaundice. The dried plant contains coumarins and these act to prevent the clotting of blood - in excessive doses it can cause internal bleeding. Do not use this remedy if you are taking conventional medicine for circulatory problems or if you are pregnant. A red dye is made from the roots and a soft-tan and gray-green dye is obtained from the stems and leaves. Popular in potpourri and an insect repellent. It is used in the linen cupboard to protect from moths etc. It was also hung up in bunches in the home in order to keep the rooms cool and fragrant during the summertime. |
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