Other names for this plant are sweet woodruff, master of the woods, moth-herb, wood-rose, woodward, wood rova, and muge-de-bois. The fresh, woodsy odor of woodruff, strongest when the plant begins to die away after flowering, has given it many of its common names. For example, the old French name-muge-de-bois-means “wood musk.” German may wines are steeped in woodruff twigs and owe their fine aroma and taste to the chemical coumarin, in which the herb is rich. In medieval times, woodruff was hung in bunches with roses, box, and lavender on the feast days of St. Peter and St. Barnabas. The herb is supposed to repel insects, which is why it is sometimes called moth-herb. Herbalists believe the tea is a good remedy for kidney and bladder troubles (especially obstructions and stones, liver congestion, and gall-bladder difficulties. It is also recommended in cases of dropsy and insomnia.
Part used for tea: dried leaves.
Taste: resembles Darjeeling tea. Mild, sweet, with a woodsy taste. Good in combination with strawberry.
By infusion: 1 teaspoon dried leaves in 1 covered cup of boiling water. Steep for 15 minutes. Strain and sweeten to taste with honey.