Wormwood

Grande absinthe

What it is

Vermouth takes its name straight from Wermut, the German word for wormwood, and the plant is still what legally separates that drink from any other aromatised wine. Its bitterness comes from absinthin, detectable when diluted many tens of thousands of times, which is why the leaf is dosed by the count and not by the sprig.

In the kitchen

One or two leaves per litre of game marinade, lifted out after twenty minutes — leave a sprig in overnight and the meat takes a camphor note that no cooking removes. Add it to a syrup off the heat: boiling drives out the aroma and concentrates only the bitterness.

Goes with

Juniper berry Fennel seed Anise Wild boar Honey Lemon Star anise

Same species

Absinthe Dry vermouth Génépi Mugwort Sweet red vermouth Tarragon

In season alongside

Epazote Hyssop Bagnoli truffle Bog myrtle Bronte pistachio Calendula

Something wrong here, or missing? Tell us