Mat-forming perennial that is most often grown as a ground cover in shady areas. Fragrant, lance-shaped, dark green leaves in whorls of 6-8 along square stems. Small, fragrant, 4-petaled, white flowers appear in loose cymes in spring. Aromatic intensity of the foliage increases when dried, thus dried leaves are popularly used in sachets or potpourris. Plants have also been used commercially in perfumes. Leaves are sometimes used to flavor teas and cold fruit drinks. Leaves are also used to make May wine, a punch made from white wine flavored with woodruff, orange and pineapple. Woodruff comes from Old English meaning wood that unravels, in probable reference to the creeping rootstock of the plant. Formerly known as Asperula odorata.
