Wormwood Herb (Artemisia absinthium)
Wormwood is a weedy perennial herb in the aster daisy family native to Europe and Asia. It is now naturalized throughout much of North America.
Together with hyssop and sweet Melissa, the herb is an ingredient and primary flavoring agent in the alcoholic beverage known as absinthe. It is also used to flavor vermouth.
Before the use of hops, it was used to flavor beer and a honey wine known as mead. For the home herbalist, wormwood is mainly used to produce herbal bitters.
Origin: Europe
Plant Part Used: Aerial parts
Storage Tips: Store in an airtight container in a cool, dark location.
Appearance and Aroma: Leafy, silvery green and slightly fibrous.
Flavor Profile: Very bitter.
Safety: This herb contains thujone, which is toxic in large doses. Limit internal use to bitters.
For reasons too complex to go into here, wormwood has received a bad “rep” in terms of toxicity. While it is true that the plant contains thujone, which is toxic at high doses, the concentration of this chemical in the plant is relatively low. Also, the US-imposed ban on absinthe in the early 1900s had more to do with the toxic effects of the high alcohol content of the drink (up to 144% proof!) and not wormwood as an ingredient. Still, commonsense caution about the consumption of this herb is advised.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Canada Health or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.