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The word derives from the Latin "absinthium", which is in turn a stylization of the Greek "αψινθιον" (apsinthion). Some claim that the word means "undrinkable" in Greek, but it may instead be linked to the Persian root "spand" or "aspand", or the variant "esfand", which may have been, rather, Peganum harmala, a variety of rue- another famously bitter herb. That this particular plant was commonly burned as a protective offering may suggest that its origins lie in the reconstructed Proto-Into-European root "*spend", meaning "to perform a ritual" or "make an offering". Whether the word was a borrowing from Persian into Greek, or rather from a common ancestor is unclear.
German: Absinth, Alsem, Wiegenkraut
English: Absinth, Warmot, Mugwort
Plantae; Spermatophyta, Angiospermae - Flowering Plants; Dicotyledonae; Asteridae / Synandrae; Asterales; Compositae / Asteraceae - Composites / Daisy or Sunflower Family
Introduced by Gatchell; Allen: Encyclop. Mat. Med., Vol. I, 2; Hering: Guiding Symptoms, Vol. I, 71.
Description of the substance
The root is perennial, and from it arise branched, firm, leafy stems, sometimes almost woody at the base. The flowering stem is 2 to 2 1/2 feet high and whitish, being closely covered with fine silky hairs. The leaves, which are also whitish on both sides from the same reason, are about 3 inches long by 1 1/2 broad, cut into deeply and repeatedly (about three times pinnatifid), the segments being narrow (linear) and blunt. The leaf-stalks are slightly winged at the margin. The small, nearly globular flowerheads are arranged in an erect, leafy panicle, the leaves on the flower-stalks being reduced to three, or even one linear segment, and the little flowers themselves being pendulous and of a greenish-yellow tint. They bloom from July to October. The ripe fruits are not crowned by a tuft of hairs, or pappus, as in the majority of the Compositae family.
The leaves and flowers are very bitter, with a characteristic odour, resembling that of thujone. The root has a warm and aromatic taste.
---Cultivation---Wormwood likes a shady situation, and is easily propagated by division of roots in the autumn, by cuttings, or by seeds sown in the autumn soon after they are ripe. No further care is needed than to keep free from weeds. Plant about 2 feet apart each way.
---Parts Used---The whole herb - leaves and tops - gathered in July and August, when the plant is in flower and dried.
Collect only on a dry day, after the sun has dried off the dew. Cut off the upper green portion and reject the lower parts of the stems, together with any discoloured or insect-eaten leaves. Tie loosely in bunches of uniform size and length, about six stalks to a bunch, and spread out in shape of a fan, so that the air can get to all parts. Hang over strings, in the open, on a fine, sunny, warm day, but in half-shade, otherwise the leaves will become tindery; the drying must not be done in full sunlight, or the aromatic properties will be partly lost. Aromatic herbs should be dried at a temperature of about 70 degrees. If no sun is available, the bunches may be hung over strings in a covered shed, or disused greenhouse, or in a sunny warm attic, provided there is ample ventilation, so that the moist heated air may escape. The room may also be heated with a coke or anthracite stove, care being taken that the window is kept open during the day. If after some days the leaves are crisp and the stalks still damp, hang the bunches over a stove, when the stalks will quickly finish drying. Uniformity in size in the bunches is important, as it facilitates packing. When the drying process is completed, pack away at once in airtight boxes, as otherwise the herbs will absorb about 12 per cent moisture from the air. If sold to the wholesale druggists in powdered form, rub through a sieve as soon as thoroughly dry, before the bunches have had time to absorb any moisture, and pack in tins or bottles at once.