May, with the rebirth of nature after dark winter months and the feeling of ‘new life and beginnings’ that it brings, is one of the most popular and celebrated months of the year in Germany, and it is filled with festivals, processions and customs which differ from region to region and village to village.
Some are based on pre-Christian spring and pagan festivities starting with Walpurgisnacht, or Freinacht as it is called in Bavaria, on April 30th through to May 1st , which is when witches were believed to meet on Brocken the highest peak in Germany’s Harz mountains and ‘party’ until morning. There is the Beltane festival of fire with its bonfires, marking the ending of the spring and the beginning of the summer quarters of the year, while the celebrations around May Day’s raising and decorating of new May Poles live up to the idea of ‘dancing into May’.
And the month is also part of the brief time when a real Maibowle, May Punch, can be enjoyed. Served everywhere during May and made from fresh Sweet Woodruff, and in Germany known also as Waldmeisterbowle Woodruff Punch, it is a perfect and refreshing beverage for a warm spring or early summer evening.
Waldmeister, sweet woodruff, is a perennial spring herb with small white flowers that grows wild in Germany’s forests, but in other countries it is best to use a cultivated plant. In season only between April and June when the leaves are tender, the dried whole plant is used for traditional medicine and the sweet smelling dried flowers and leaves for potpourri, while the fresh herb is often used for flavouring food.
Including one of Germany’s most popular drinks for the spring months, Maibowle.
Waldmeisterbowle, May Punch with fresh Sweet Woodruff
Ingredients:
2 Bunches Sweet Woodruff
2 Bottles light white wine
1 Bottle semi-dry sparkling wine
1 untreated or well scrubbed Orange sliced
Method:
Wash the two bunches of sweet woodruff and let them dry out a little. If time allows wash the evening before the herbs are needed and allow to dry over night.
Empty one bottle of wine into a large bowl, together with the slices of unpeeled orange.
Immerse the green part of the bunch of woodruff into the wine by tying and hanging from string. Do not allow the stems to be submerged as that can sometimes be unhealthy.
Cover and marinade for one hour in a cool place.
Remove the Sweet Woodruff, add the remaining bottle of white wine and the bottle of semi-dry sparkling wine. Stir through. Sugar can be added to taste.
Serve chilled with some cubes of ice and one of the orange slices.
And now for an alcohol free version, which is very refreshing on a warm day.
Alchohol free Maibowle, May Punch
Ingredients:
1 Bunch fresh sweet woodruff
1 untreated Orange
Juice of one Lemon
3 bottles or cartons (2 pint) white grape juice or apple juice
mineral water
Sugar
Method:
Wash the Waldmeister, sweet woodruff, and bind together with string. Allow to dry out a little.
Cut the unpeeled orange into slices leaving, put into a bowl.
Hang the bunch of Waldmeister on the side of the bowl after gently crushing the leaves between the fingers, and fill with the grape or apple juice and the lemon juice.
Allow to marinate for an hour, covered and in a cool place.
Remove the woodruff and shortly before serving add chilled mineral water and sugar to taste.
PROST! and enjoy your Maibowle
< | And if you don't have one already, then this is the ideal punch bowl for your spring 'Maibowle'. It is a simple attractive design and is great for everyday use. |
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