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Flowering wormwood plant (Artemisia absinthium) with silvery-grey foliage and yellowish flower heads.

© Valérie75 (Wikimedia Commons) · CC BY-SA 3.0 · Commons

Wormwood

Caution🐾

Wermut · (Artemisia absinthium)

Daisy family (Asteraceae)

Description

Wormwood is a silvery, hairy sub-shrub of the daisy family and ranks among the most bitter of all medicinal plants. It grows to just under a metre, favours dry, stony ground and is recognisable by the fine white felt on its leaves and stems; the flower heads in mid-summer are inconspicuous, yellow and nodding. The flowering shoot tips and herb are gathered at flowering time. Its extreme bitterness comes from the compound absinthin — even a heavily diluted solution tastes distinctly bitter; the essential oil contains thujone. Wormwood is traditionally used as a stomach bitter for temporary loss of appetite and mild gastrointestinal complaints; the European Medicines Agency lists it as a traditional herbal medicinal product, that is, on the basis of long experience rather than clinical trials. Because thujone is a nerve toxin in higher doses, wormwood preparations should not be overdosed or taken for longer than two weeks at a stretch — a caution rooted in the history of absinthe.

  • TeaAerial partsInternalTraditional use

    Taken as a bitter tea from the dried flowering herb shortly before meals to stimulate appetite and digestion. The bitter taste is not incidental but the mechanism: through the taste receptors it triggers the production of saliva and gastric juice. Sweetening the tea takes exactly that away. The EMA lists this use for adults and only for temporary complaints.

    Preparation & dosage

    Pour 150 ml of boiling water over about half a teaspoon of dried herb, steep covered for five to ten minutes, strain and drink unsweetened half an hour before the meal.

    Dry amount
    11.5 g
    Doses per day
    3×
    Max duration
    2 weeks

    Age restriction: ≥ 18 years — The EMA authorises wormwood medicines expressly for adults only.

    Sources: [3]

  • TinctureAerial partsInternalTraditional use

    An alcoholic extract (wormwood tincture), taken drop-wise in water as a concentrated digestive bitter for poor appetite and dyspeptic complaints. The tincture is considerably stronger than the tea — the figures on the pack are not a recommendation here but a limit. If complaints persist beyond two weeks they need medical assessment.

    Sources: [3]

  • SpiceAerial partsInternalTraditional use

    Traditionally used to flavour bitter liqueurs and vermouth wine and as a digestive aperitif. The name vermouth derives from the German word Wermut. Absinthe, the notorious spirit of the 19th century, was made with it too; the nerve damage attributed to it is today thought to stem mainly from the high alcohol content rather than from thujone alone. In the EU the thujone content of spirits is capped.

    Sources: [1]

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