[Sca-cooks] sweet woodruff
susanne.mayer5 at chello.at
Sun May 10 02:18:47 PDT 2009
Does it have the sweet aromatic scent charactaristic to woodruff?
If yes, I would try it, maybe take a little more than you would from a fresh plant.
I did collect mine in the woods just a week ago (and froze it), by now it will be in full bloom and no longer usable for drinks. But in Austria we are priviledged to have woods, still full of lots of wild herbs; And Spring is not only the season of woodruff, but also of violet, wild garlic [Allium ursinum], cowslip, lungwort, yarrow, just to name a few.
> Message: 5
> Date: Sun, 10 May 2009 03:28:15 -0500
> From: Liz Wilson <ewilson618 at tx.rr.com>
> Subject: Re: [Sca-cooks] Sweet woodruff
> To: <sca-cooks at lists.ansteorra.org>
> Message-ID: <20090510082811026.YDPS23251 at cdptpa-smta01.mail.rr.com>
> Content-Type: text/plain; charset="iso-8859-1"
> Is there any way to use dried sweet woodruff in the May wine or should I just go and try to find a fresh plant at the garden center? Christianna Fergusson (lurking and new to text messaging)
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