1. Preparation and Ingredients for the Woodruff Punch
The woodruff’s name is cleaver. Typical are the square smooth stems with several whorls on the elongated leaves. The woodruff prefers to grow in the humus soil of a deciduous forest. From about May onwards, the woodruff flowers with numerous white flowering stars.
The lancet-shaped leaves of the forest master form small wreaths around the square stems of the woodruff.
Woodruff grows along the roadside in deciduous forests and forms a delicate green carpet of many woodruff plants under the trees.
I have seen woodruff not only growing wild but also already in sales. Maybe you will find what you are looking for at your vegetable dealer…
A short explanation of the use of woodruff/cleaver:
Don’t take too much of the woodruff wild herb.
Let the woodruff wither a little, then the characteristic smelling and tasting coumarin is released.
Let the woodruff steep in the wine for a maximum of 1/2 hour.
Do not put the stems into the wine, but turn the plant upside down.
Woodruff is known as a medicinal plant – too much of the coumarin can cause headaches, but too much alcohol as well 😉
2. Recipe Woodruff Punch
Below I show you my recipe for the classic May punch with cleaver. Recipe for woodruff punch with and without alcohol. Let’s greet spring with a delicious drink…
Recipe Woodruff Punch
Rate this recipe!
Woodruff punch recipe with fresh green cleaver. Variation with or without alcohol. A bowl recipe by professional chef Thomas Sixt.
I am Thomas and show you on this website great cooking recipes to cook yourself.
As cook professional I would like to accompany you in the kitchen and as food photographer I would like to make you feel like good food.
Good success & good appetite!
Hello, this is Thomas, I’ll help you with the cooking.
I am Thomas and show you on this website great recipes to cook yourself.