Organically grown Roman Wormwood – Artemisia pontica in a 9cm pot. A spreading perennial Artemisia with finely divided, silvery-grey foliage and a distinctly aromatic character. Roman Wormwood is smaller and more delicate in appearance than Common Wormwood, with narrow, finely cut leaves covered in fine hairs that give the plant its soft silver colouring. Small yellowish flower heads appear in loose clusters towards the ends of the stems in summer. Growing to around 75–90cm, it makes an attractive addition to herb gardens, gravel planting, sunny borders, and collections of unusual aromatic plants.
Part of our growing Artemisia collection, Roman Wormwood brings a lighter, more delicate character to our other wormwoods and mugworts. Also known as Little Absinthe or Small Absinth, it has a long association with European herbal and culinary traditions and is particularly noted for its use in the production of vermouth, where its aromatic bitterness contributes to the distinctive character of the drink.
Uses
Roman Wormwood has traditionally been valued as a bitter aromatic herb and was used in herbal preparations associated with digestion and appetite. Its distinctive flavour has also made it an important ingredient in vermouth and other bitter herbal drinks, while the flowering herb was historically used in infusions and other preparations. Today it is an interesting choice for herbalists, apothecary gardens and anyone fascinated by the history of aromatic and bitter herbs.
Directions for use
Ingredients
Growing Information
Thrives in full sun and fertile, well drained soil. Roman Wormwood is a hardy perennial and is particularly well suited to hot, sunny positions, gravel gardens and other free draining planting schemes. It forms a spreading clump over time and can be cut back after flowering to maintain a compact shape. Avoid heavy, poorly drained soils, particularly during winter, as the plant can suffer in waterlogged conditions.
Folklore
Roman Wormwood has been cultivated since classical times and was especially prized for flavouring wines and liqueurs, most notably vermouth, whose name is derived from the German Wermut, meaning wormwood. Seventeenth century herbalists, including Culpeper and John Hill, praised it as a gentler wormwood that strengthened the stomach and encouraged the appetite. Unlike its more infamous relative, Common Wormwood, Roman Wormwood became known as a herb of refinement, valued in both the physic garden and the stillroom for its aromatic qualities and delicate bitterness.
Roman Wormwood is worked with to sharpen perception, clear mental confusion and support careful judgement. Less forceful than Common Wormwood, its Mercurial nature favours thoughtful observation and measured action rather than confrontation. It is well suited to workings involving study, divination, communication and the clearing of stagnant or distracting influences.
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