Sweet Woodruff May Wine

Soft, fragrant, and full of old spring magic — Sweet Woodruff May Wine is one of Europe’s most charming seasonal rituals. Young woodruff leaves are gently wilted to release their vanilla-like aroma, then infused into white wine (or grape juice) for a light, celebratory drink.
Perfect for May Day, Beltane, or simply welcoming the return of warmth and green life.

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🌸 Sweet Woodruff May Wine

A delicate springtime tradition from Europe — young woodruff leaves infused in white wine (or grape juice) to celebrate May rituals and new beginnings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 glasses
Course: Drinks, Homemade Wine
Cuisine: European, Foraged, Herbal
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 750 ml dry white wine or white grape juice for non-alcoholic
  • 6-8 sprigs fresh sweet woodruff picked before flowering
  • 1 tbsp honey or sugar optional
  • a few slices of lemon or strawberries for garnish optional

Equipment

  • Glass jug or carafe
  • fine strainer
  • Small funnel optional

Method
 

  1. Harvest sweet woodruff leaves and let them wilt for 1–2 hours to develop their aroma.
  2. Place the leaves in a jug or carafe.
  3. Pour over wine (or grape juice).
  4. Cover and refrigerate for 1–2 hours (no longer than 3 hours).
  5. Strain and serve chilled with fruit or edible flowers.

Notes

💡 Tip: Traditionally enjoyed during May Day and Beltane celebrations as a toast to spring and renewal.
⚠️ Note: Use *Galium odoratum* (sweet woodruff) in moderation — only the wilted leaves are aromatic and safe.

Why This Spring Drink Matters

Sweet woodruff has been used in folk traditions for centuries to celebrate the arrival of spring. The plant carries a subtle, calming fragrance thanks to natural coumarins that develop as the leaves wilt.
When infused into wine, it creates a drink that is refreshing yet grounding — a gentle reminder of renewal, new beginnings, and the soft energy of early spring.

It’s a simple ritual: no boiling, no cooking — just nature, patience, and fresh green sprigs.

Tips & Variations

  • Add a few slices of lemon or a couple of strawberries for color and brightness.

  • Use white grape juice instead of wine for a sweet, alcohol-free version.

  • Let the woodruff wilt for 1–2 hours before infusion — this is what gives it its famous aroma.

  • Do not infuse longer than 3 hours or the flavor becomes too strong.

Springtime Ritual

Traditionally, May Wine is made during the days leading up to May Day, a festival of renewal, fertility, and joy across Europe.
Infusing the woodruff during the waxing moon adds symbolic energy — the phase of growth, expansion, and new life.
Sip it as a toast to warmer days, fresh green shoots, and your own new beginnings.

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