Sweet woodruff is a total game-changer in the kitchen, famous for that unique, nostalgic flavor it brings to drinks and desserts. Most of us know it best as the star of the classic “May Wine” punch. While you technically *can* pick it all year round, there’s a specific window of time when it’s at its absolute best.
How to Harvest Sweet Woodruff
When you’re ready to harvest your sweet woodruff, grab a sharp pair of garden snips or a knife. You’ll want to cut the stems right above the ground. Just remember the golden rule of foraging: never take the whole patch! Leave enough of the plant behind so it can keep spreading and stay healthy.
The Best Time to Pick
Technically, sweet woodruff doesn’t have a strict “season,” but timing is everything if you want the best flavor. The plant contains coumarin, and those levels spike once it starts to bloom. For the perfect balance, try to harvest right before the flowers open—usually around April.
Why does the timing matter? Well, while coumarin is fine in small amounts, too much of it can lead to a nasty headache or even liver issues if you overdo it long-term. Sticking to the pre-bloom harvest keeps things safe and delicious.
The Secret Step: Let it Wilt
Here’s a pro tip: don’t use your sweet woodruff the second you cut it! Freshly picked stems actually don’t have much scent or flavor. You need to let them wilt for a day or two first. That slightly “withered” state is when the chemical process happens that releases that signature sweet, hay-like aroma we all love.
Patience Pays Off for New Plants
If you’ve just planted or sown sweet woodruff in your garden, it might look ready to go by the following spring. However, I’d recommend holding off on a big harvest during that first year. Letting the plant establish itself ensures it will spread naturally, giving you a much bigger “carpet” of green to enjoy the following season.
If you absolutely can’t wait to try a taste in year one, just take a tiny bit. Make sure you leave plenty of stems standing so the plant can go to seed and multiply.
Saving Your Harvest for Later
If you find yourself with a bumper crop or want to keep that spring flavor handy all year, you can easily preserve your sweet woodruff. My favorite methods are:
