Wild herbs
Sweet Woodruff
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Spring (April–May)
Wild herbs
Low, fragrant ground cover with leaves that smell of vanilla, almond and hay. Found in beech forests where it blooms in April and perhaps also May. Its gentle aroma is used in desserts, syrups and as a delicate flavouring in dessert sauces and ice cream. A little bit together with white shellfish is a special delicacy.
Similar ingredients
Wild Garlic
The forest floor's garlic – a cornerstone of New Nordic cuisine, from leaves to capers from seeds.
Ground Elder
Lush plant that covers the forest floor – herb when young, vegetable when mature.
Dandelion
Sun-loving with toothed leaves and yellow flowers – bitter, but good with heat and fat.