Content
- Freeze Woodruff - for storage and flavor development
- The limited harvest time of the woodruff
- Harvest the woodruff and make it wither
- Use Frozen Woodruff
- Tips & Tricks
Freeze Woodruff - for storage and flavor development
Many freshly harvested herbs can be preserved very gently by freezing and preserved for several months. For the woodruff, freezing fulfills another purpose besides storage.
Early article Woodruff himself harvest and dry Next article Collect woodruff and use it properlyThe limited harvest time of the woodruff
Many herbs and aromatic plants can be harvested fresh from the plant on the windowsill or in the garden almost all year round. Woodruff, on the other hand, ideally should be harvested in the spring before the flowering period from about mid-April to mid-May. It develops its strongest aroma in March and April, making it the best time to collect the slender stems with their lance-shaped leaves. For longer-term storage, you can either dry or freeze the woodruff, as it not only retains but even enhances its flavor in both types of storage. For an ideal taste experience even a combination of both variants is recommended.
Harvest the woodruff and make it wither
When harvesting, the tender stems are cut off just above the ground with a clean knife or a herb sickle. You should always take only isolated stems from one location, so that the woodruff can recover with good care until the following year. Bundle the cut stems into small clumps and hang them upside down in a dry and dark place for about a night or a day. Only with this wilting does the strong aroma of the woodruff master form through the splitting of the coumarin contained. Although packaging the whole or in portions has approximately the same effect on taste intensity, the combination of both methods can give the best results.
Use Frozen Woodruff
The use of frozen woodruff in the kitchen is relatively straightforward as it usually thaws very quickly at room temperature or in liquids. It can be used, for example, for the following recipes:
Tips & Tricks
Keep in mind that natural woodruff is not just an aromatic plant, but also a medicinal plant because of its contained coumarin. Therefore, do not soak the stalks in the mayowowle or similar recipes for more than half an hour, as the otherwise possible overdosage of coumarin may even lead to malaise or, if regularly consumed, even to liver damage.
WK