Wormwood

Artemisia absinthium, commonly known as wormwood, is a perennial aromatic herb native to dry Mediterranean and Middle Eastern regions, now naturalised across much of the world. It forms a woody-based subshrub with distinctive silver-grey, deeply divided leaves and small yellow flowers. The plant is best known as a key ingredient in absinthe and other spirits, and has a long history of use as a medicinal and insect-repelling herb. It thrives in full sun on light, well-drained, calcium-rich soil.

Growing

Sow seeds directly into prepared soil at 0.2 cm depth once the soil reaches around 5 °C, or start indoors before transplanting out. Seeds germinate in 10–20 days. Thin or transplant to a spacing of 30–50 cm between plants, with rows 50 cm apart. Choose a sunny, open position with light, preferably lime-rich, free-draining soil. In northern gardens, protect the crown with mulch to ensure reliable overwintering.

Care

Wormwood is drought-tolerant once established and requires minimal watering; overwatering or waterlogged soil will damage the roots. No regular feeding is needed on poor to average soils — excess fertility reduces aromatic intensity. Cut back woody stems in early growth to encourage bushy, well-formed plants. Remove flower stalks promptly if foliage harvest is the priority, as flowering can reduce leaf quality.

Harvest

Harvest leafy stems when the plant is actively growing and foliage is silvery and aromatic — the aroma is strongest just before the small yellow flowers open fully. Cut stems back by one-third, leaving enough basal growth for regrowth. Use scissors or sharp secateurs. The harvest window extends across the main growing period, roughly 60 days, until flowering slows and foliage ages.

In the kitchen

Wormwood is intensely bitter and should be used in very small quantities. It is traditionally used to flavour absinthe, vermouth, bitters, and other spirits and liqueurs. Small amounts of fresh or dried leaf can be used to stimulate digestion as a bitter tonic. The plant also serves as a natural insect repellent when placed among stored goods or hung in bundles.

Storing

Dry harvested stems in a well-ventilated, shaded spot until fully crisp. Store dried leaves and stems in airtight glass jars away from light and heat; they retain potency for up to 12 months. Fresh cut stems can be kept in water for a few days. For long-term use, dried herb is preferable to freezing.