Mugwort

Description

The genus Artemisia includes various hardy perennial herbaceous or shrubby plants with branched, rhizomatous roots from which a rosette of grey-green leaves develops. From this rise the stems, often more than a metre tall; the flowering ones bear yellow flower heads gathered in panicles. Artemisia contains its active principles in the leaves and flowering tops and is widely used to flavour liqueurs, including vermouth, a fortified wine with a pleasant bitter, tonic taste whose characteristic flavour is due precisely to Artemisia absinthium, commonly called wormwood.

Stem

The flowering stems of Artemisia absinthium and Artemisia vulgaris, erect and velvety, reach a metre and a half in height and sometimes exceed it; some bear flowers at the top, others do not, all are covered with dense whitish down. Artemisia genepì, an alpine plant, has a short stem, already woody and branched at the base, so that it forms a low, compact clump.

Leaves

The leaves of the artemisias, always elegant, are toothed and similar in shape to those of parsley or chrysanthemum, or threadlike and deeply divided. Grey-green or light grey in colour, they are covered with fine silky hairs, which give them a silvery, velvety appearance; those growing on the highest part of the stems are simpler in shape and have no stalk.

Flowers

Gathered in globular or panicle-shaped inflorescences, the small, inconspicuous flowers, in various shades of yellow, bloom in summer.

Exposure

All artemisias like a sunny, sheltered position. Artemisia camphorata, for its dwarf habit, drought resistance and intense yet pleasant scent, is perfect for the rock garden.

Propagation

Those who wish to sow should do so in autumn; those who prefer to rely on cuttings should detach a piece of woody stem from the mother plant in summer. Another method of propagation is to prepare semi-woody air layers in August.

Growth

Growing artemisias requires no particular care: it is enough to try to recreate the natural conditions. Growing in pots is not advisable, since artemisia adapts poorly to that situation.

Harvesting

The time to harvest the parts of the plant containing the active principles, that is, the leaves and flowering tops, is late summer.

Storage

The leaves and flowering tops are dried in a shady, ventilated place.

Properties

IN THE KITCHEN: Artemisia abrotanum, commonly called southernwood, a perennial shrub about one metre tall, with reddish stems, although little used in cooking, has an aroma that pleasantly accompanies meat, especially pork. More widespread is the domestic use of this herb: whose dried leaves, because of their intense aroma, are an ingredient of pot-pourri and an effective insect repellent.

Health

Among the herbs of this family is Artemisia absinthium, wormwood, which has the greatest healing powers, acts as a stimulant, digestive, vermifuge, it also restores the menstrual flow, but it is also highly toxic, so its use is recommended only on prescription and under medical supervision.

Curiosity

By generously spraying fruit trees and vegetable-garden herbs with an infusion, left to steep for a few days, of water and wormwood, a notable reduction in parasites, caterpillars and aphids will be observed, and the use of pesticides can thus be avoided.