Sweet woodruff (or *Waldmeister*, as my German friends call it) is one of those garden treasures that’s just bursting with nostalgia. If you want to keep that signature “May wine” flavor around all year, freezing it is a fantastic option. Here’s the lowdown on how to freeze sweet woodruff so it’s ready whenever you are.
The Perks of Freezing Sweet Woodruff
Freezing isn’t just about storage; it actually helps unlock the plant’s potential. A quick chill intensifies that classic aroma we all love. Just a heads-up, though: because freezing makes the flavor (and the coumarin content) stronger, you’ll want to be a little extra careful with your portions to avoid overdoing it.
The Secret to Maximum Flavor: Pre-Freezing
If you’ve ever sniffed a freshly picked sprig of sweet woodruff and felt underwhelmed, don’t worry—you didn’t grow a dud! The plant doesn’t actually release its full fragrance until it starts to wilt or dry out. Usually, we let harvested woodruff sit out for a day to develop that scent.
Freezing works like a shortcut for this process. If you pop the fresh greens into the freezer for just a few hours until they’re “frosty” but not rock-solid, you’ll notice that wonderful aroma starts to bloom immediately.
Let It Wilt Before the Deep Freeze
For the best results, I recommend letting your stems wilt for about 24 hours before you commit them to the deep freeze. This “pre-drying” step ensures the flavor is at its peak. Combining a bit of wilting with freezing is the ultimate way to concentrate that delicious taste.
Freeze in Small Batches
Trust me on this one: freeze your woodruff in small, individual portions using freezer bags or containers. If you throw a giant heap into one bag, you’ll end up with a solid block that’s impossible to separate. By freezing small bundles, you can just grab exactly what you need for a recipe. You can freeze:
- Just the stems
- Just the leaves
- Or the whole sprig (stems and leaves together)
How to Use Your Frozen Woodruff
Once thawed, you can use your woodruff just like you would fresh sprigs. A popular trick is making woodruff ice cubes, which look stunning! However, a word of caution: don’t let the plant material sit in your drink (like a May wine punch) indefinitely. To keep the coumarin levels safe and the flavor balanced, remove the thawed sprigs after about 30 minutes.
Beyond the classic May wine, frozen sweet woodruff is great for:
- Brewing herbal teas or flavoring homemade lemonades
- Adding a fancy twist to your spa water
- Flavoring desserts like jellies, puddings, or sorbets
- Making a batch of homemade syrup that lasts for months
