Wormwood aka Absinthe

Artemisia absinthium


Green Fairy

Green Madness



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Belonging to the Daisy family and apx 40 million years old.

This “weed” was known to kill anything (plant) that tried to invade its space and is a wild spreader and known for its bitter taste before it became the popular spirit known to cause hallucinations from a chemical called thujone which wasn’t really the culprit but the amount of alcohol in absinth (136% – 180% proof) killed a lot of people in its day and it was outlawed in 1915 in the US.

Early doctors and alchemist believe that it could get rid of tapeworm and would prescribe it even though it would likely kill them. Talk about last ditch effort!

Absinthe is NOT something you should ever make at home and I think it is still illegal, at least in the US (I think).

It’s known as the Green Fairy and also known to cause blindness, cramps, nerve damage though today, you can safely purchase it at the market. Um…not the alcohol but the herb woodworm in oil, capsule or powder form.

The father of this Green Madness was Nicholas Culpeper and his recipe became famous for inducing a “stream of consciousness”.

Van Gogh was locked up in an asylum detoxing from the Green Fairy when he painted Starry Night.

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So for all it’s madness, how was/is Wormwood ever used medicinally?

It can be used in a slave to repel fleas and ticks and it’s also used to help with other stomach ailments like liver and gallstone issues as well as Chrones diseases and as a topical treatment for healing wounds. I personally would not cultivate it on my own for ingestion or topical treatment because I am allergic to most weeds but you can buy it just about anywhere.

You can look up ratio details online or ask your doctor about the right amount to use in tea but it doesn’t taste good. That’s what I hear, I haven’t tried it myself.

As an insect repellent you can add it to a lotion or spray.

For wounds (antibacterial treatment) you can make a salve.

As for ingested uses, ask your doctor. This information comes mostly from a book called The Big, Bad Book of Botany by Michael Largo and various sources from the internet and should be taken with a grain of salt, so to speak.

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