Wormwood, scientifically known as Artemisia absinthium, is a hardy perennial herb in the Asteraceae (daisy) family. Native to Europe, Asia, and North Africa, it’s best known as a primary ingredient in the spirit absinthe. It has a long history of medicinal and culinary use, as well as a reputation for its bitter flavor and distinctive fragrance.

Characteristics

• Appearance: Wormwood has silver-green, feathery leaves with fine white hairs and small, yellow-green flowers that bloom in clusters.
• Flavor: Wormwood is extremely bitter, and only small amounts are used to impart flavor. This bitterness is due to compounds like absinthin and anabsinthin.
• Aroma: Wormwood has a unique, pungent aroma that’s both earthy and somewhat sweet, often likened to sage or anise.

Common Uses

• Culinary Uses: Although rare, wormwood is sometimes used in small amounts to flavor spirits and herbal liqueurs, such as:
  • Absinthe: Historically the most famous use, with wormwood providing a key ingredient along with anise and fennel.
  • Vermouth: Wormwood is traditionally used to add bitterness and complexity to vermouth.
  • Bitters: Wormwood may be included in bitters blends for cocktails, where a hint of its intense bitterness is desired.
• Herbal Medicine: Wormwood has a history of traditional use in herbal medicine for digestive issues, as a tonic, and as an antiparasitic. However, it should be used cautiously, as it contains thujone, a compound that can be toxic in high doses.

Wormwood’s strong bitterness and distinct taste make it a specialized ingredient, and it’s often combined with other, more palatable flavors when used in food or drink.