A family of bitter aromatic herbs or shrubs that includes several species. Parts used are the leaves and flowering tops.
Artemisia’s organoleptic characteristics are bitter, tonic and aromatic. The active principle of A. vulgaris L. has been reported as
polyacetylene compounds, thujone, while other chemical components include camphore and eucalyptol. CoE’s (2000) book on natural sources of flavoring describes 10 different species of Artemisia, including wormwood and tarragon.
Definition
A genus of more than 200 species of plants (Family asteraceae). They produce commercially important volatile oils.
