Tag Archives: Traditional Chinese medicine

Inula japnoica

Botanical Name : Inula japnoicaI

Family: Asteraceae
Subfamily:Asteroideae
Tribe: Inuleae
Genus: Inula
Kingdom:Plantae
Order:Asterales

Synonyms: I. Britannica var. chinensis

Common Names: Xuan Fu Hua, Inula flower

Habitat: Inula japnoica is native to Japan, Korea, Mongolia, Russia. It grows on Montane slopes, grasslands, riverbanks, fields, broad-leaved forests, streamsides; 100-2400 m. Anhui, Fujian, Gansu, Guangdong, Guangxi, Hebei, Heilongjiang, Henan, Hubei, Jiangsu, Jiangxi, Jilin, Liaoning, Nei Mongol, Shaanxi, Shandong, Shanxi, Sichuan, Zhejiang.
Description:
Inula japonica is one of over 90 species in the Inula genus. Several species are popular in Western gardens, such as Inula helenium, commonly called elecampagne, but the Inula used in Chinese medicine is relatively uncommon in the West. Acceptable species for medicinal used are Inula japonica, I. hupehensis, and I. helianthus-aquatica. The root is not used in Chinese medicine but contains up to 44% inulin, hence the genus name. Inulin is a starch that humans are unable to digest therefore consumption can cause digestive distress and gas due to its fermentation.

CLICK & SEE THE PICTURES

Herbs, perennial, from short rhizomes. Stems 15-100 cm tall, striate, appressed pilose, sometimes glabrescent, simple, branched up to synflorescence. Leaves radical and cauline; radical and lower cauline leaves smaller than median leaves, withering before flowering; median leaves lanceolate, oblong, or ovate, appressed pilose or subglabrous on both surfaces, base abruptly narrowed, sessile or semiclasping, apex subacute; upper leaves gradually smaller, 10-25 mm. Capitula usually few or solitary, radiate, ca. 3.5 cm in diam., sometimes with subtending bracteal leaves. Involucre subglobose, 7-8 mm tall; phyllaries in 5 series, subequal, outer ones lanceolate, apex acuminate, inner narrow, scarious, ciliolate. Marginal florets in 1 series; lamina yellow, 16-19 × 1.5-2 mm. Disk 1.5-1.7 cm in diam.; corollas ca. 3 mm. Achenes cylindric, ca. 1 mm, 10-ribbed, pilose. Pappus of capillary bristles, sordid, ca. 5 mm, bristles minutely scabrid. It is in flower during Jun-Oct.

Cultivation & propagation:
Inula japonica is easy to grow in almost any soil and sun conditions but it prefers part shade, good loamy soil and adequate moisture. It will survive with considerable neglect. The plant flowers from July to August and seeds ripen from August to September. Propagation is relatively easy from seed, which can be sown directly into the garden in the spring or in a cold frame in autumn.

Plants may also be divided in the spring or autumn. Large clumps can be immediately replanted in the ground though small clumps should be potted and protected in a cold frame until they are rooted sufficiently, and then planted in the garden in spring. The plant may also be propagated by root cuttings taken in winter. Taking about a 3-inch section of root, it should be planted in a pot, grown in a cold frame, and planted in the garden in spring.
Medicinal Uses:
Inula japnoica  used in traditional Chinese medicine as a mildly warming expectorant remedy, it is especially suitable when phlegm has accumulated in the chest. The herb is often prescribed for bronchitis, wheezing, chronic coughing, and other chest complaints brought on by cold conditions (profuse phlegm, nausea and vomiting, hiccups and flatulence. Xuan fu hua also has a bitter action, and it helps to strengthen digestive function. The flowers are normally used in medicinal preparations, but the aerial parts are also taken, generally for les serious conditions. The flowers have an antibacterial action, but this can be destroyed by proteins in the body. The plant has been mentioned as a possible treatment for cancer of the esophagus.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Inula
http://www.herbnet.com/Herb%20Uses_UZ.htm
http://www.efloras.org/florataxon.aspx?flora_id=3&taxon_id=200024058
https://www.jadeinstitute.com/jade/herbal-detail-page.php?show=73&order=common_name

Advertisements

Illicium verun

Botanical Name: Illicium verun
Family: Schisandraceae
Genus: Illicium
Species:I. verum
Kingdom:Plantae
Order:Austrobaileyales

Synonyms: Illicium san-ki Perr

Common Names: Ba Jiao Hui Xian, Staranise tree, Star anise, Star anise seed, Chinese star anise or badiam

Habitat : Illicium verun is native to E. Asia – China, Vietnam. It grows on the light woodland and thickets. Forests at elevations of 200 – 1600 metres in S and W Guangxi Province, China.

Description:
Illicium verum is an evergreen Tree growing to 5 m (16ft) by 3 m (9ft).
It is frost tender. It is in leaf 12-Jan It is in flower from Mar to May, and the seeds ripen in October. The flowers are hermaphrodite (have both male and female organs)Suitable for: light (sandy) and medium (loamy) soils and prefers well-drained soil. Suitable pH: acid and neutral soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil….CLICK & SEE THE PICTURES
Cultivation:
Prefers a light, moist well-drained loam and a sheltered position Prefers a humus-rich lime-free soil. Succeeds in sun or semi-shade. This species is not very cold-hardy, it tolerates temperatures down to between -5 and -10°c and requires a very sheltered position or the protection of a wall when grown in Britain. Chinese anise is extensively cultivated in China for its fruit and medicinal essential oil. It is planted in the grounds of temples in Japan, and also on tombs. Plants seldom grow larger than about 3 metres in Britain, but eventually reach about 18 metres tall in their native habitat.
Propagation:
Seed – it does not require pre-treatment and can be sown in early spring in a greenhouse. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the greenhouse for at least their first winter. Plant out in late spring or early summer, after the last expected frosts, and give some protection from the cold over the winter for the first year or two. Layering in early spring. Takes 18 months. Cuttings of half-ripe wood, August in a frame. Pot up the cuttings when they start to root and grow them on in the greenhouse for their first winter, planting out after the last expected frosts.

Edible Uses:
Star anise contains anethole, the same ingredient that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liquor Galliano. It is also used in the production of sambuca, pastis, and many types of absinthe.[citation needed] Star anise enhances the flavour of meat. It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Indian cuisine where it is a major component of garam masala, and in Malay and Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of ph?, a Vietnamese noodle soup.It is also used in the French recipe of mulled wine : called vin chaud (hot wine).

Medicinal Uses:
Star anise is the major source of the chemical compound shikimic acid, a primary precursor in the pharmaceutical synthesis of anti-influenza drug oseltamivir (Tamiflu). Shikimic acid is produced by most autotrophic organisms, and whilst it can be obtained in commercial quantities elsewhere, star anise remains the usual industrial source. In 2005, a temporary shortage of star anise was caused by its use in the production of Tamiflu. Later that year, a method for the production of shikimic acid using bacteria was discovered. Roche now derives some of the raw material it needs from fermentation by E. coli bacteria. The 2009 swine flu outbreak led to another series of shortages, as stocks of Tamiflu were built up around the world, sending prices soaring.

Star anise is grown in four provinces in China and harvested between March and May. It is also found in the south of New South Wales. The shikimic acid is extracted from the seeds in a 10-stage manufacturing process which takes a year.

In traditional Chinese medicine, star anise is considered a warm and moving herb, and used to assist in relieving cold-stagnation in the middle jiao.

Japanese star anise (Illicium anisatum), a similar tree, is highly toxic and inedible; in Japan, it has instead been burned as incense. Cases of illness, including “serious neurological effects, such as seizures”, reported after using star anise tea, may be a result of deliberate economically motivated adulteration with this species. Japanese star anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract, and digestive organs. The toxicity of I. anisatum, also known as shikimi, is caused by its potent neurotoxins anisatin, neoanisatin, and pseudoanisatin, which are noncompetitive antagonists of GABA receptors.

Star anise is used in the East to relieve colic and rheumatism and to flavor cough medicines. It warms the abdomen, dispels gas, regulates energy, treats belching, vomiting, abdominal pains and hernia.

The fruit is also often chewed in small quantities after meals in order to promote digestion and to sweeten the breath. The fruit has an antibacterial affect similar to penicillin. The fruit is harvested unripe when used for chewing, the ripe fruits being used to extract essential oil and are dried for use in decoctions and powders. A homeopathic remedy is prepared from the seed.

Other Uses:   The pounded bark is used as an incense.

Known Hazards : The fruit is poisonous in quantity.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Illicium_verum
http://www.pfaf.org/user/Plant.aspx?LatinName=Illicium+verum
https://en.wikipedia.org/wiki/Illicium_verum

Zanthoxylum piperitum

Botanical Name : Zanthoxylum piperitum
Family: Rutaceae
Genus: Zanthoxylum
Species:Z. piperitum
Kingdom:Plantae
Order: Sapindales

Synonyms : Fagara piperita

Common Names : Japanese pepper, Japanese pricklyash, or Sansh (Japanese)

Habitat :Zanthoxylum piperitum is native to E. Asia – N. China, Japan, Korea. It grows in scrub and hedges in hills and mountains in Japan.

Description:
Zanthoxylum piperitum is a deciduous Shrub growing to 2 m (6ft) by 2 m (6ft). The tree blooms in April to May, forming axillary flower clusters, about 5mm, and yellow-green in color. It is dioecious, and the flowers of the male plant can be consumed as hana-sansh, while the female flowers yield berries or peppercorns of about 5mm. For commercial harvesting, thornless varieties called the Asakura sansho are widely cultivated. Around September to October, the berries turn scarlet and burst, scattering the black seeds within.The plant is not self-fertile.
CLICK & SEE THE PICTURES:

The branch grows pairs of sharp thorns, and has odd-pinnately compound leaves, alternately arranged, with 5?9 pairs of ovate leaflets having crenate (slightly serrated) margins.

Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.
Cultivation:
Easily grown in loamy soils in most positions, but prefers a good deep well-drained moisture retentive soil in full sun or semi-shade. A very ornamental plant, it is hardy to about -15°c. Flowers are formed on the old wood. The bruised leaves are amongst the most powerfully aromatic of all leaves. Dioecious. Male and female plants must be grown if seed is required. Self-sown seedlings have occasionally been observed growing in bare soil under the parent plant.
Propagation:
Seed – best sown in a greenhouse as soon as it is ripe in the autumn. Stored seed may requires up to 3 months cold stratification, though scarification may also help. Sow stored seed in a cold frame as early in the year as possible. Germination should take place in late spring, though it might take another 12 months. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in a cold frame for their first winter. Plant them out in early summer. Cuttings of half-ripe wood, July/August in a frame. Root cuttings, 3cm long, planted horizontally in pots in a greenhouse. Good percentage. Suckers, removed in late winter and planted into their permanent positions.

Edible Uses:
The finely ground Japanese pepper, kona-zansh?, is nowadays usually sold in sealed packets, and individual serving sizes are included inside heat-and-serve broiled eel packages. While red chili pepper is never used on eel, otherwise, in many usages, the Japanese red chili pepper, or the shichimi blend of peppers can be used in lieu of Japanese pepper alone, according to taste: e.g., to flavor miso soup, various noodles in broth or dipped in tsuyu, Japanese pickles (tsukemono), teriyaki or fried chicken.

Young leaves and shoots, pronounced ki no mé or ko no mé (Japanese: lit. “tree-bud”) herald the spring season, and often garnish grilled fish and soups. They have a distinctive flavor and is not to the liking of everyone. It is a customary ritual to put a leaf between cupped hands, and clap the hands with a popping sound, this supposedly serving to bring out the aroma. The young leaves are crushed and blended with miso using pestle and mortar (suribachi and surikogi) to make a paste, a pesto sauce of sorts, and then used to make various aemono (or “tossed salad”, for lack of a better word). The stereotypical main ingredient for the resultant kinome-ae is the fresh harvest of bamboo shoots, but the sauce may be tossed (or delicately “folded”, to use a pastrymaking term) into sashimi, clams, squid or other vegetable such as tara-no-me (Aralia elata shoots).
The immature green berries, blanched and salted, are called ao-zansh? (lit. “green sansho”). The berries are traditionally simmered into dark-brown tsukudani, but nowadays are also available as shoyu-zuke, which is just steeped in soy sauce. The berries are also cooked with small fry fish and flavored with soy sauce (chirimen jako[ja]), a specialty item of Kyoto, since its Mount Kurama outskirts is a renowned growing area of the Japanese pepper.

The thornless variety Asakura sansho derives its name from its place of origin, the Asakura district in the now defunct Yokacho[ja], integrated into Yabu, Hy?go.

Wakayama Prefecture boasts 80% of domestic production. Aridagawa, Wakayama procuces a specialty variety called bud? sansh? (“grape sansho”), which bears large fruits and clusters, rather like a bunch of grapes.

Confections:
In central and northeastern Japan, a non-sticky rice-cake type confection called goheimochi [ja], which is basted with miso-based paste and grilled, sometimes uses the Japanese pepper as flavor additive to the miso. Also being marketed are sansho flavored arare (rice crackers), snack foods, and sweet sansho-mochi.

Medicinal Uses:
Antiperiodic, antitussive, carminative, diuretic, parasiticide, stimulant. The fruit contains a essential oil, flavonoids and isoquinoline alkaloids. It is anthelmintic, antibacterial, antifungal and stomachic. It inhibits the synthesis of prostaglandin and, in larger doses, is toxic to the central nervous system. It is used in Korea in the treatment of tuberculosis, dyspepsis and internal parasites. The resin contained in the bark, and especially in that of the roots, is powerfully stimulant and tonic.

The husks are used medicinally. In traditional Chinese medicine it finds uses similar to the hua jiao or Sichuan pepper.

In Japanese pharmaceuticals, the mature husks with seeds removed are considered the crude medicine form of sansh?. It is an ingredient in bitter tincture[lange]. It also contains aromatic oils geraniol, dipentene, citral, etc.

Other Uses:
Timber uses: The thick wood of the tree is traditionally made into a gnarled and rough-hewn wooden pestle, to use with the aforementioned suribachi.
Resources:
https://en.wikipedia.org/wiki/Zanthoxylum_piperitum
http://www.pfaf.org/user/Plant.aspx?LatinName=Zanthoxylum+piperitum

Artemisia lactiflora

Botanical Name : Artemisia lactiflora
Family: Asteraceae
Genus: Artemisia
Species:A. lactiflora
Kingdom: Plantae
Order: Asterales

Synonyms:
*Artemisia kitadakensis ‘Guizhou
*Artemisia lactiflora purpurea

Common Name: White Mugwort

Habitat : Artemisia lactiflora is native to E. Asia – China. It grows on forest margins, shrublands, canyons, slopes, roadsides, river banks and thickets from low elevations to 3000 metres.

Description:
Artemisia lactiflora is a vigorous clump-forming herbaceous perennial herb, growing to 1.5 m (5ft) by 0.5 m (1ft 8in) at a slow rate.It has plumes of creamy-white flower heads appearing in Summer and Autumn above dark green leaves.

CLICK & SEE THE PICTURES

It is in flower from Aug to October, and the seeds ripen from Sep to October. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Wind.Suitable for: light (sandy), medium (loamy) and heavy (clay) soils and prefers well-drained soil. Suitable pH: acid, neutral and basic (alkaline) soils. It can grow in semi-shade (light woodland) or no shade. It prefers moist soil.

Cultivation:
Easily grown in a well-drained circumneutral or slightly acid loamy soil, preferring a sunny position and a moisture-retentive soil. Plants are tolerant of light shade. Plants are longer lived, more hardy and more aromatic when they are grown in a poor dry soil. There are some named varieties selected for their ornamental value[200]. Members of this genus are rarely if ever troubled by browsing deer. Special Features:Suitable for dried flowers.
Propagation:
Seed – surface sow from late winter to early summer in a greenhouse, making sure that the compost does not dry out. When large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant out in late spring or early summer. Division in spring or autumn. Basal cuttings in late spring. Harvest the young shoots when about10 – 15cm long, pot up in a lightly shaded position in a greenhouse or cold frame and plant them out when well rooted. Very easy.

Medicinal Uses:
White mugwort is a bitter aromatic tonic herb. The leaves and flowering stems are used internally in traditional Chinese medicine to treat menstrual and liver disorders.

Other Uses: Landscape Uses:Border, Container, Seashore, Woodland garden.

Known Hazards : The plant might be poisonous in large doses. Skin contact can cause dermatitis in some people.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Artemisia_lactiflora
http://www.pfaf.org/user/Plant.aspx?LatinName=Artemisia+lactiflora
https://www.rhs.org.uk/Plants/100891/White-mugwort-Guizhou-Group/Details

Artemisia absinthium

Botanical Name : Artemisia absinthium
Family: Asteraceae
Genus: Artemisia
Species: A. absinthium
Kingdom: Plantae
Order: Asterales

Synonyms: Absinthium officinale Brot. Artemisia pendula Salisb.. Artemisia rhaetica Brügger
Common Names: Absinthium, Absinthe wormwood, Wormwood, Common wormwood, Green ginger or Grand wormwood
Habitat :Artemisia absinthium is native to temperate regions of Eurasia and Northern Africa and widely naturalized in Canada and the northern United States. It grows naturally on uncultivated, arid ground, on rocky slopes, and at the edge of footpaths and fields.

Description:
Artemisia absinthium is a herbaceous, perennial plant with fibrous roots. The stems are straight, growing to 0.8–1.2 metres (2 ft 7 in–3 ft 11 in) (rarely 1.5 m, but, sometimes even larger) tall, grooved, branched, and silvery-green. The leaves are spirally arranged, greenish-grey above and white below, covered with silky silvery-white trichomes, and bearing minute oil-producing glands; the basal leaves are up to 25 cm long, bipinnate to tripinnate with long petioles, with the cauline leaves (those on the stem) smaller, 5–10 cm long, less divided, and with short petioles; the uppermost leaves can be both simple and sessile (without a petiole). Its flowers are pale yellow, tubular, and clustered in spherical bent-down heads (capitula), which are in turn clustered in leafy and branched panicles. Flowering is from early summer to early autumn; pollination is anemophilous. The fruit is a small achene; seed dispersal is by gravity.

CLICK & SEE  THE PICTURES

Cultivation:
Landscape Uses:Border, Ground cover, Seashore. Succeeds in any soil but it is best in a poor dry one with a warm aspect. Established plants are very drought tolerant. Plants are longer lived, more hardy and more aromatic when they are grown in a poor dry soil. Easily grown in a well-drained circumneutral or slightly alkaline loamy soil, preferring a sunny position. Prefers a shady situation according to another report. Tolerates a pH in the range 4.8 to 8.2. Wormwood is occasionally grown in the herb garden, there are some named forms. The growing plant is said to inhibit the growth of fennel, sage, caraway, anise and most young plants, especially in wet years. Wormwood is a good companion for carrots, however, helping to protect them from root fly. This herb was at one time the principal flavouring in the liqueur ‘Absinthe’ but its use has now been banned in most countries since prolonged consumption can lead to chronic poisoning, epileptiform convulsions and degeneration of the central nervous system. The scent of the plant attracts dogs. Members of this genus are rarely if ever troubled by browsing deer. Special Features: Attractive foliage, Not North American native, Naturalizing, Suitable for dried flowers.
Propagation:
Seed – surface sow from late winter to early summer in a greenhouse. The seed usually germinates within 2 – 26 weeks at 15°c. When they are large enough to handle, prick the seedlings out into individual pots. They can be planted out in the summer, or kept in pots in a cold frame for the winter and then planted out in the spring. Cuttings of half-ripe wood, July/August in a frame. Division in spring or autumn.

Edible Uses :
Leaves are occasionally used as a flavouring. Caution is advised, prolonged use is known to have a detrimental effect – see the notes above on toxicity.

It is an ingredient in the spirit absinthe, and is used for flavouring in some other spirits and wines, including bitters, vermouth and pelinkovac. In the Middle Ages, it was used to spice mead, and in Morocco it is used as tea. In 18th century England, wormwood was sometimes used instead of hops in beer.

Medicinal Uses:

Anthelmintic; Antiseptic; Antispasmodic; Appetizer; Carminative; Cholagogue; Emmenagogue; Febrifuge; Homeopathy; Hypnotic; Stimulant;
Stomachic; Tonic; Vermifuge.

Wormwood is a very bitter plant with a long history of use as a medicinal herb. It is valued especially for its tonic effect on the liver, gallbladder and digestive system, and for its vermicidal activity. It is an extremely useful medicine for those with weak and under-active digestion. It increases stomach acid and bile production, improving digestion and the absorption of nutrients. It also eases wind and bloating and, if taken regularly, helps the body return to full vitality after a prolonged illness. The leaves and flowering shoots are anthelmintic, anti-inflammatory, antiseptic, antispasmodic, antitumor, carminative, cholagogue, emmenagogue, febrifuge, hypnotic, stimulant, stomachic, tonic and vermifuge. The plant is harvested as it is coming into flower and then dried for later use. Use with caution, the plant should be taken internally in small doses for short-term treatment only, preferably under the supervision of a qualified practitioner. It should not be prescribed for children or pregnant women. See also the notes above on toxicity. The extremely bitter leaves are chewed to stimulate the appetite. The bitter taste on the tongue sets off a reflex action, stimulating stomach and other digestive secretions. The leaves have been used with some success in the treatment of anorexia nervosa. The plant is applied externally to bruises and bites. A warm compress has been used to ease sprains and strained muscles. A homeopathic remedy is made from the leaves. It is used to stimulate bile and gastric juice production and to treat disorders of the liver and gall bladder.

Wormwood leaves primary use is to stimulate the gallbladder, help prevent, and release stones, and to adjust resulting digestive problems.  Clinical studies with volunteers proved that wormwood does effectively increase bile.  It expels roundworms and threadworms, probably due to is sesquiterpene lactones.  It is also a muscle relaxer that is occasionally added to liniments, especially for rheumatism.  Members of the Bedouin African tribe place the antiseptic leaves inside their nostrils as a decongestant and drink it for coughs.  Wormwood is an extremely useful medicine for those with weak and underactive digestions.  It increases stomach acid and bile production and therefore improves digestion and the absorption of nutrients, making it helpful for many conditions including anemia.  It also eases gas and bloating, and if the tincture is taken regularly, it slowly strengthens the digestion and helps the body return to full vitality after a prolonged illness.

Other Uses:
Repellent; Strewing.
The fresh or dried shoots are said to repel insects and mice, they have been laid amongst clothing to repel moths and have also been used as a strewing herb. An infusion of the plant is said to discourage slugs and insects. The plant contains substances called sesquiterpene lactones, these are strongly insecticidal.

Known Hazards: Artemisia absinthium contains thujone, a GABAA receptor antagonist that can cause epileptic-like convulsions and kidney failure when ingested in large amounts. Even small quantities have been known to cause nervous disorders, convulsions, insomnia etc. Just the scent of the plant has been known to cause headaches and nervousness in some people. The plant contains thujone. In small quantities this acts as a brain stimulant but is toxic in excess. Avoid if prone to seizures. Avoid during pregnancy & breast feeding. Absinthism adverse effects include hallucinations, insomnia, loss of intellect, psychosis, tremor & seizures.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:
https://en.wikipedia.org/wiki/Artemisia_absinthium
http://www.pfaf.org/user/Plant.aspx?LatinName=Artemisia+absinthium

http://www.herbnet.com/Herb%20Uses_UZ.htm