Sweet Wormwood (Artemisia annua), also known as Sweet Annie, is an aromatic herb revered for its delicate, fern-like leaves and small yellow blossoms. Native to Asia and parts of Europe, this herb has long been valued for its unique flavor and historical significance in both culinary and herbal traditions.

The Culinary Appeal of Sweet Wormwood

Flavor Profile

• A subtly sweet yet slightly bitter taste with a refreshing herbal aroma.

Common Applications

• Herbal Teas & Infusions: Adds a gentle sweetness and depth to herbal blends.
• Soups & Stews: Enhances broths with its distinctive herbal complexity.
• Salads & Vegetable Dishes: Provides a fragrant, slightly bitter contrast to fresh greens.
• Garnishing: A decorative and flavorful addition to culinary presentations.

Traditional and Cultural Significance

Sweet Wormwood holds an esteemed place in traditional practices worldwide. In Chinese medicine, it is known as Qing Hao and has been an essential herb for centuries. Its enduring legacy across different cultures showcases its multifaceted applications beyond the kitchen.

Why Choose Sweet Wormwood?

With its unique flavor, aromatic properties, and deep-rooted cultural significance, Sweet Wormwood remains a prized herb in both the culinary and herbal realms.

Botanical and Cultural Significance

Botanical Name: Artemisia annua
Common Names:

• English: Sweet Wormwood, Sweet Annie, Annual Wormwood, Sweet Sagewort, Annual Mugwort
• Chinese: 青蒿 (Qīng Hāo), 黄花蒿 (Huáng Huā Hāo)
• French: Armoise Annuelle
• Other Names: Ching-Hao, Wormseed, Qinghao, Sweet Annie Plant, Chinese Wormwood