Organically grown at KoruKai Herb Farm, New Zealand, without the use of pesticides, herbicides, or other agrochemicals.
Wormwood is a strongly aromatic perennial herb known for its beautiful silver-grey foliage and intensely bitter taste. A member of the daisy family, it has been valued for centuries as both a medicinal and protective herb. Its striking form makes it an attractive addition to herb gardens, while its powerful bitter principles make it one of the most important digestive herbs in traditional Western herbal medicine.
Wormwood is perhaps best known as one of the traditional ingredients in Absinthe, but its herbal uses go far beyond this. Its pungent aroma can also help deter certain garden pests.
Medicinal Uses*
Wormwood is one of the strongest bitter herbs used in herbal medicine and is primarily valued for its effects on digestion. Taken in small amounts, it stimulates digestive secretions, increases appetite, and supports the breakdown of fats and heavy foods. It is traditionally used for sluggish digestion, bloating, gas, and digestive weakness. Historically, Wormwood has also been used as a vermifuge to help expel intestinal worms and parasites. Its antimicrobial properties support gut health, while its bitter compounds can help stimulate liver and gallbladder function.
Due to its strength, Wormwood is generally used in small doses and for short periods only. It is not suitable during pregnancy or for long-term use without professional guidance.
Growing Instructions
Wormwood is an easy-to-grow perennial that thrives in full sun and well-drained soil. Unlike many herbs, it prefers poorer soils and does not require heavy feeding. In fact, overly fertile soils can reduce its medicinal strength and aromatic qualities. When your plant arrives, pot it into a medium-sized container and water well for the first 1–2 weeks. Transplant into the garden in spring once established. You can also plant them straight away, making sure to mark the spot and protect them from scratching birds. Space plants 40–60 cm apart to allow for their bushy growth habit.
Wormwood is drought tolerant once established and dislikes wet feet, particularly in winter. Choose a sunny position with good drainage. It grows well in coastal, dry, and exposed gardens and can tolerate frost. Cut back lightly in winter or early spring to maintain shape and encourage fresh growth.
Harvesting
Harvest Wormwood just before or during early flowering, when the bitter compounds and aromatic oils are strongest. This is usually in mid to late summer. Using secateurs, cut the upper leafy stems, leaving enough lower growth for the plant to regenerate. Harvest on a dry day once the dew has lifted. The leaves and flowering tops are the main parts used medicinally.
Wormwood can usually be harvested once or twice a season, depending on growing conditions.
Processing and Drying
Wormwood dries easily and retains much of its aroma when dried properly. Bundle stems loosely or spread them in a single layer on drying trays in a warm, shaded, well-ventilated space. Avoid direct sunlight, as this can degrade the volatile oils.
Dry at temperatures below 35°C until the stems snap cleanly and the leaves feel crisp. Once dried, strip the leaves and flowering tops from the stems and store them in airtight containers away from heat and light.
Herbal Preparations*
Wormwood is most commonly prepared as a bitter tea, tincture, or digestive tonic. Because of its strong bitterness, only small amounts are needed. It is often blended with other digestive herbs to balance its intensity.
Traditionally, Wormwood has also been used externally in washes and compresses, and historically as a strewing herb to repel insects. Its aromatic foliage can also be added sparingly to herbal bitters and digestive formulas.
*This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease.
