Description
Wormwood (Artemisia absinthium) is a bitter, aromatic herb that has been known since ancient times for its distinctive taste and grey-green, silvery-haired leaves. The herb belongs to the composite family (Asteraceae) and grows naturally on sunny, chalky soils in Europe and Western Asia. The dried leaves and stem tops produce a powerful, herbal infusion with distinct bitter notes.
Botanical characteristics
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Perennial, strongly scented herb with grey-green, finely incised leaves
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Belongs to the Artemisia family, which also includes tarragon and mugwort
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Contains aromatic compounds that are responsible for its characteristic bitterness
Cultural background
Wormwood has played a role in European culture for centuries. It was used in medieval herb bundles, as an aromatic ingredient in ancient beer styles ('gruit') and as a base plant for traditional drinks such as absinthe and vermouth. Its intense flavour meant that the herb was often combined with milder herbs to balance the bitterness.
Use in infusions
An infusion of wormwood is known for its pronounced bitter profile and is particularly appreciated by lovers of strong, spicy herbal teas. It is often mixed with mint, fennel or aniseed to soften the flavour. Due to its intensity, wormwood is usually used in small quantities in herbal teas.
