A patch of Sweet Woodruff (Galium odoratum) is steadily increasing year by year in a semi-shady spot in the garden.
 I forgot to include it in the round up of flowers in my last entry.  Apparently it has historical uses as a freshening scent (by the bunch) and also as an additive steeped in wine. Last year a German visitor to the garden immediately spotted it and referred to this being a practice in Germany. Richard Mabey's classic book 'Food for Free' states that dried Woodruff is used in both cases and contains a recipe for 'Maibowle'.
 I haven't tried this so I can only echo the words of John Gerard in his 'Herball, or General Historie of Plants' published in 1597: "It is reported to be put into wine, to make a man merry".