In Germany Sweet Woodruff is traditionaly used to spice May Wine. The aroma was also used for lemonades and jellies. Today it is always an artifical aroma that is used for this purpose. This artifical aroma is dreadfull, but since the 1970ies true sweet woodruff is banned in Germany for the use in food. The substance coumarin that causes the taste and the scent, is regarded as risky. For sure it is wise not to take risks with food that you eat or drink everyday, but May Wine is prepared just once a year, so we still use sweet woodruff for this purpose. 

In the garden it is best kept in light shade or under bushes. In our garden at home it grew among the red currants.