Signs of Spring in Germany
I grow several varieties of herbs at my house and years ago I picked up a little 2″ pot of Sweet Woodruff - also known as hay plant, kiss-me-quick, mugwet, rockweed, sweet grass, or Waldmeister (“Master of the Forest”), among other names. I loved the delicate little white flowers and the small light green leaves. After planting it I did a bit of research to get ideas for some uses and found that it was mostly a decorative herb, although it was often used in teas to settle stomach problems. Well that was not too exciting, especially since that one little 2″ pot now covers an area of about 12 square feet - and it’s limited to that since I routinely tear tons of it out! It is a beautiful sign of spring though and I like having it around.
In Germany this herb is really heralded as a sign of spring and is used in a traditional springtime punch, the Mai Bowle or Maiwein. May Day is celebrated in many European countries and in Germany it was declared a national holiday in 1919. It is actually called Labor Day, but along with worker related parades and assemblies, there are many customs related to spring.
Many people are familiar with Maypole scenes and houses are decorated with spring grasses and Maybells, also known as Lily of the Valley. The traditional beverage for all this celebrating is Mai Bowle, a wine punch. May Day is the start of the punch “season” but you may find it gracing tables throughout the month of May, when Sweet Woodruff is in full bloom, and into the summer, where strawberries will take the place of the Sweet Woodruff.
Mai Bowle actually dates back to the 13th century. Originally made with young wine, the additional ingredients were added to smooth the rough edges and make the wine a bit more palatable. Today the term has a broader meaning and can be used for any wine punch flavored with herbs, fruits, berries or sometimes flowers.
There are more recipes for this drink than you can shake a stick at! Here is one that is fairly representational.
Maiwein
12 sprigs young Waldmeister (Sweet Woodruff)
1 1/4 cup powdered sugar
1 bottle Moselle or Rhine wine or other dry white wineCover the mixture for 30 minutes, no longer. Remove the Waldmeister. Stir contents of bowl thoroughly and pour over a block of ice in a punch bowl.
Add:
3 bottles Moselle
1 quart carbonated water or champagneThinly sliced oranges, sticks of pineapple and, most appropriately, sprigs of Waldmeister, may be used to decorate the Maiwein.
