Wormwood, Absinthe Seeds - Organic

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Wormwood, Absinthe (Artemisia absinthium)

Family: Asteraceae

Hardiness: All zones.

With its classic silver-green foliage and nodding yellow flowers, true wormwood is a worthy garden plant and thrives on dry edges and in the full sun. This is the plant that is used for making traditional bitters, also an ingredient in absinthe, and also used in herbal medicine as an effective vermifuge. Of course, unreasonably high dosage or extended use can prove toxic due to a buildup of thujone in the system.

Sow tiny seeds on surface of sandy soil. A gratifyingly easy germinator and a long-lived plant on the landscape. In the fall, cut back to just an inch or so above the old growth.

*Not for sale to South Dakota or Washington state.

Cultivation & Uses: The plant can easily be cultivated in dry soil. It should be planted under bright exposure in fertile, mid-weight soil. It prefers soil rich in nitrogen. It can be propagated by growth (ripened cuttings taken in March or October in temperate climates) or by seeds in nursery beds. It is naturalized in some areas away from its native range, including much of North America.

The plant's characteristic odor can make it useful for making a plant spray against pests. It is used in companion planting to suppress weeds, because its roots secrete substances that inhibit the growth of surrounding plants. It can repel insect larvae when planted on the edge of the cultivated area. It has also been used to repel fleas and moths indoors.

It is an ingredient in the spirit absinthe, and also used for flavouring in some other spirits and wines, including bitters, vermouth and pelinkovac. In the Middle Ages, it was used to spice mead. In 18th century England, wormwood was sometimes used instead of hops in beer. Wormwood is the traditional colour and flavour agent for green songpyeon, a type of dduk / tteok (Korean rice cake), eaten during the Korean thanksgiving festival of chuseok in the autumn.

Wormwood is picked in the spring when it is still young. The juice from macerated fresh (or reconstituted dry) leaves provides the colouring and flavouring ingredient in the dough prepared to make green songpyeon. The other traditional color for these small desserts is white, made with rice flour dough without wormwood extract. It is also an additional ingredient to mint tea in Moroccan tea culture. --Wikipedia

300 seeds/pkt.  Organically grown

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