Interestingly enough, even though the extract is considered stronger than tea, it perhaps tastes less bitter than its tea counterpart.
|Botanical Name||Artemisia absinthium|
|Common names||old woman, Absinth, Absinthe, Absinthe Suisse, Absinthii Herba, Absinthites, Absinthium, Ajenjo, Alvine, Armoise, Armoise Absinthe, Armoise Amère, Armoise Commune, Armoise Vulgaire, Artesian Absinthium, Artemisia absinthium, Common Wormwood, Grande Absinthe, Green Ginger, Herba Artemisae, Herbe aux Vers, Herbe d'Absinthe, Herbe Sainte, Indhana, Lapsent, Menu Alvine, Qing Hao, Vilayati Afsanteen, Wermut, Wermutkraut, Western Wormwood, Wurmkraut|
|Strength||1:2 40% : 1/8 veg. Glycerin|
---Part Used---Whole Herb.
---Habitat---Europe, Siberia, and United States of America.
Besides being strewn in chambers as Tusser recommended, it used to be laid amongstuffs and furs to keep away moths and insects.
According to the Ancients, Wormwood counteracted the effects of poisoning by hemlock, toadstools and the biting of the seadragon. The plant was of some importance among the Mexicans, who celebrated their great festival of the Goddess of Salt by a ceremonial dance of women, who wore on their heads garlands of Wormwood.
With the exception of Rue, Wormwood is the bitterest herb known, but it is very wholesome and used to be in much request by brewers for use instead of hops. The leaves resist putrefaction, and have been on that account a principal ingredient in antiseptic fomentations.
Culpepper, writing of the three Wormwoods most in use, the Common Wormwood, Sea Wormwood and Roman Wormwood, tells us: 'Each kind has its particular virtues' . . . the Common Wormwood is 'the strongest,' the Sea Wormwood, 'the second in bitterness,' whereas the Roman Wormwood, 'to be found in botanic gardens' - the first two being wild - 'joins a great deal of aromatic flavour with but little bitterness.'
The Common Wormwood grows on roadsides and waste places, and is found over the greater part of Europe and Siberia, having been formerly much cultivated for its qualities. In Britain, it appears to be truly indigenous near the sea and locally in many other parts of England and Scotland, from Forfar southwards. In Ireland it is a doubtful native. It has become naturalized in the United States.
---Description---The root is perennial, and from it arise branched, firm, leafy stems, sometimes almost woody at the base. The flowering stem is 2 to 2 1/2 feet high and whitish, being closely covered with fine silky hairs. The leaves, which are also whitish on both sides from the same reason, are about 3 inches long by 1 1/2 broad, cut into deeply and repeatedly (about three times pinnatifid), the segments being narrow (linear) and blunt. The leaf-stalks are slightly winged at the margin. The small, nearly globular flowerheads are arranged in an erect, leafy panicle, the leaves on the flower-stalks being reduced to three, or even one linear segment, and the little flowers themselves being pendulous and of a greenish-yellow tint. They bloom from July to October. The ripe fruits are not crowned by a tuft of hairs, or pappus, as in the majority of the Compositae family.
The leaves and flowers are very bitter, with a characteristic odour, resembling that of thujone. The root has a warm and aromatic taste.
---Cultivation---Wormwood likes a shady situation, and is easily propagated by division of roots in the autumn, by cuttings, or by seeds sown in the autumn soon after they are ripe. No further care is needed than to keep free from weeds. Plant about 2 feet apart each way.
Collect only on a dry day, after the sun has dried off the dew. Cut off the upper green portion and reject the lower parts of the stems, together with any discoloured or insect-eaten leaves. Tie loosely in bunches of uniform size and length, about six stalks to a bunch, and spread out in shape of a fan, so that the air can get to all parts. Hang over strings, in the open, on a fine, sunny, warm day, but in half-shade, otherwise the leaves will become tindery; the drying must not be done in full sunlight, or the aromatic properties will be partly lost. Aromatic herbs should be dried at a temperature of about 70 degrees. If no sun is available, the bunches may be hung over strings in a covered shed, or disused greenhouse, or in a sunny warm attic, provided there is ample ventilation, so that the moist heated air may escape. The room may also be heated with a coke or anthracite stove, care being taken that the window is kept open during the day. If after some days the leaves are crisp and the stalks still damp, hang the bunches over a stove, when the stalks will quickly finish drying. Uniformity in size in the bunches is important, as it facilitates packing. When the drying process is completed, pack away at once in airtight boxes, as otherwise the herbs will absorb about 12 per cent moisture from the air. If sold to the wholesale druggists in powdered form, rub through a sieve as soon as thoroughly dry, before the bunches have had time to absorb any moisture, and pack in tins or bottles at once.
---Constituents---The chief constituent is a volatile oil, of which the herb yields in distillation from 0.5 to 1.0 per cent. It is usually dark green, or sometimes blue in colour, and has a strong odour and bitter, acrid taste. The oil contains thujone (absinthol or tenacetone), thujyl alcohol (both free and combined with acetic, isovalerianic, succine and malic acids), cadinene, phellandrene and pinene. The herb also contains the bitter glucoside absinthin, absinthic acid, together with tannin, resin, starch, nitrate of potash and other salts.
A nervine tonic, particularly helpful against the falling sickness and for flatulence. It is a good remedy for enfeebled digestion and debility.
---Preparations---Fluid extract, 1/2 to 1 drachm. Wormwood Tea, made from 1 OZ. of the herb, infused for 10 to 12 minutes in 1 pint of boiling water, and taken in wineglassful doses, will relieve melancholia and help to dispel the yellow hue of jaundice from the skin, as well as being a good stomachic, and with the addition of fixed alkaline salt, produced from the burnt plant, is a powerful diuretic in some dropsical cases. The ashes yield a purer alkaline salt than most other vegetables, except Beanstalks and Broom.
The juice of the larger leaves which grow from the root before the stalk appears has been used as a remedy for jaundice and dropsy, but it is intensely nauseous. A light infusion of the tops of the plant, used fresh, is excellent for all disorders of the stomach, creating an appetite, promoting digestion and preventing sickness after meals, but it is said to produce the contrary effect if made too strong.
The flowers, dried and powdered, are most effectual as a vermifuge, and used to be considered excellent in agues. The essential oil of the herb is used as a worm-expeller, the spirituous extract being preferable to that distilled in water. The leaves give out nearly the whole of their smell and taste both to spirit and water, but the cold water infusions are the least offensive.
The intensely bitter, tonic and stimulant qualities have caused Wormwood not only to be an ingredient in medicinal preparations, but also to be used in various liqueurs, of which absinthe is the chief, the basis of absinthe being absinthol, extracted from Wormwood. Wormwood, as employed in making this liqueur, bears also the name 'Wermuth' - preserver of the mind - from its medicinal virtues as a nervine and mental restorative. If not taken habitually, it soothes spinal irritability and gives tone to persons of a highly nervous temperament. Suitable allowances of the diluted liqueur will promote salutary perspiration and may be given as a vermifuge. Inferior absinthe is generally adulterated with copper, which produces the characteristic green colour.
The drug, absinthium, is rarely employed, but it might be of value in nervous diseases such as neurasthenia, as it stimulates the cerebral hemispheres, and is a direct stimulant of the cortex cerebri. When taken to excess it produces giddiness and attacks of epileptiform convulsions. Absinthium occurs in the British Pharmacopoeia in the form of extract, infusion and tincture, and is directed to be extracted also from A. maritima, the Sea Wormwood, which possesses the same virtues in a less degree, and is often more used as a stomachic than the Common Wormwood. Commercially this often goes under the name of Roman Wormwood, though that name really belongs to A. Pontica. All three species were used, as in Culpepper's time.
He further tells us that if an ounce of these flowers be put into a pint of brandy and let to stand six weeks, the resultant tincture will in a great measure prevent the increase of gravel - and give great relief in gout. 'The celebrated Baron Haller has found vast benefit by this; and myself have very happily followed his example.'