FoodFood InformationHerbs&Spice
WORMWOOD (Artemisia species)
There are several species of wormwood suitable for the herb garden, but
the most traditional representative is A. absinthium or common wormwood
with its woody stems 2-4 feet tall. The finely divided leaves are silvery
gray and have a bitter taste and pungent aroma. Plants need a periodic pruning
to maintain a good, compact shape. A. frigida, or fringed wormwood, grows
about 1-1/2
feet high and has white, finely cut leaves. Young plants are compact, but
cut them back when they start to become rangy. Roman wormwood (A. pontica)
is a 4 foot shrub with silver gray, feathery leaves and inconspicuous whitish
yellow flowers.
Sagebrush (A. tridentata) is an evergreen shrub native to the Great Basin
region of the West. It grows between 1 1/2-15 feet high and has many branching
stems. The narrow green leaves have a hairy surface and are about 3/4 inch
long. They are very aromatic.
The best known use of common wormwood was in making absinthe in which it
acted as a narcotic. It is one of the bitterest herbs and was used to cure
a number of diseases and to season cakes and beverages. It is now an important
ingredient in Vermouth and liqueurs. There is a European folk belief that
if a traveler carries a sprig of its foliage with him he will not become
tired. It has also been placed among clothing to repel moths. Sagebrush
was used by desert Indians in medicine, dyes, foods, and as sacred wands
for medicine men.
Wormwood is drought resistant and grows best in full sun. Divide plants
in the spring or fall. Artemisias are most commonly used in the garden for
their ornamental gray color, especially as a gray accent in borders of green
plants or colorful flowers. The silvery gray foliage softens harsh reds
and oranges and blends beautifully with blues, lavenders, and pinks.
Use common wormwood sparingly to season poultry. Roman wormwood is sometimes
added to sachets. Place leaves in closets to keep moths away.