Wormwood (Artemesia absinthium)
Native range: Native to temperate regions of Europe, Asia
and Northern Africa.
Traditional herbal uses: Emmenagogue, cardiac stimulant,
digestive aid.
Plant part used: Leaves, aerial parts.
‘As bitter as wormwood’ the old saying goes, and there is no
question that wormwood is bitter, indeed. The plant achieved
contemporary notoriety as a primary ingredient of absinthe,
favored drink of artists like Hemingway and Van Gogh. As such, it
remains a controversial and oft-maligned herb. Wormwood contains
thujone, a psychoactive chemical compound that may induce
hallucinations and can be fatally toxic if consumed in large doses.
However, much of the bad press about this ancient plant can be
attributed to misinformation, bad research and widespread moral
panic at the close of the nineteenth century.
“Long employed as
an additive to spirits,
wines and beer,
wormwood was also
thought to stimulate
the appetite and
relieve indigestion.”
Spiced Bitters
2 cups high-proof bourbon or rye whiskey
1 cup pecans, toasted
1 whole nutmeg, cracked
2 cinnamon sticks
3 tbsp dried orange peel
5 star anise pods
2 vanilla beans, split
1 tsp allspice berries
1 tsp clove buds
1 tsp wild cherry bark
1 tsp white pine bark
½ tsp gentian root
½ tsp black peppercorns, cracked
3 tbsp pure maple syrup
2. After three weeks, taste the infusion. At this point, if a certain
flavor tastes too overpowering, you can remove that particular
ingredient and allow the infusion to further develop. When the
flavor suits you, strain the infused liquid into a clean jar using
cheesecloth and a bar-sized metal strainer if necessary. Repeat
straining process to remove any sediment.
3. Pour infused alcohol into a clean saucepan and add syrup.
Bring mixture to a boil, and then simmer for a few moments to
reduce the liquid. Allow mixture to cool then return to glass jar.
Return jar to its dark place for a few days. Divide the bitters into
dark glass bottles with dasher caps or dropper lids; slap a nametag
on the bottles.
Store the bitters at room temperature. They will last indefinitely,
but the flavor will be best if used within twelve months.
Please note: this information has not been evaluated by the
Food and Drug Administration (FDA). The author is not a
licensed herbalist or medical professional. This information is for
lively educational purposes only and is not intended to diagnose,
treat, cure, or prevent any disease.
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Natural materials, solid precious metals
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Long employed as an additive to spirits, wines and beer,
wormwood was also thought to stimulate the appetite and relieve
indigestion. When used in bitters, wormwood imparts green
chlorophyll bitterness, similar to fresh yarrow and carrot tops,
which works well in a neutral or gin-based recipe. A note of
caution: wormwood remains regulated by the FDA and similar
organizations for its potential toxicity. I do not recommend the use
of wormwood in bitters. Proceed at your own risk.
Herbs with a longstanding medicinal tradition possess rather
strong magic, and as such should be treated with respect. When