White Wormwood, scientifically known as Artemisia absinthium, belongs to the Asteraceae family and the order Asterales. Commonly known as a spice and medicinal herb, White Wormwood has a history dating back to the Middle Ages. Thriving in sunny, dry locations, it is often found on hillsides, along roads, fences, near populated areas, and stony terrains, forming dense patches. Other names for White Wormwood include lamb’s ear, mountain wormwood, apothecary’s wormwood, steppe wormwood, Calvinist ragweed, and fairy grass. The plant derives its Latin name, Artemisia, from the Greek goddess Artemis, attributed as the bestower of the herb.

The higher-quality drug extracted from the plant excludes the lower, thicker, woody stem parts. The prime drug is obtained from the upper part of the leafy, flowering shoot, harvested during full bloom in May-June. From 3-5 kilograms of the shoot, 1 kilogram of dried drug is obtained.

Medicinal Properties of White Wormwood:

White Wormwood boasts various medicinal properties, making it a tonic, appetite stimulant, and beneficial for conditions like anemia and post-illness recovery. It aids digestion, acts as an antispasmodic, reduces bloating, and finds application in liver, stomach, intestinal, and bile duct disorders. The tea derived from White Wormwood alleviates nausea and lowers fever. It stimulates menstruation and serves as an effective vermifuge.

Culinary Uses of White Wormwood:

White Wormwood introduces a flavor and aroma reminiscent of lemon, with a spicy undertone. Every part of the plant is aromatic and bitter-tasting. It is utilized in flavoring meat dishes and even ice cream. Due to its appetite-stimulating properties, it is employed to counteract anorexia and loss of appetite. Externally, it can be applied to ease rheumatic pain.

White Wormwood as a Key Ingredient in Absinthe:

White Wormwood, alongside anise and fennel, is a principal component of absinthe, earning it the moniker “absinthe wormwood.” The bitter compound in the plant, absinthin, contributes to its bitter taste. In the 20th century, absinthe gained notoriety due to the presumed hallucinogenic effects of the toxic compound thujone released in alcohol. However, independent studies have confirmed that thujone does not induce hallucinations, and the amount in absinthe is negligible. Nonetheless, exceeding the recommended thujone quantity in alcoholic extracts is not advised. It is also contraindicated during pregnancy due to the risk of miscarriage.

In conclusion, White Wormwood stands as a versatile herb, offering both medicinal and culinary benefits. Whether aiding in recovery, enhancing the flavor of dishes, or contributing to the complex profile of absinthe, this herb has made its mark throughout history and continues to be valued for its diverse applications.