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The Artemisia project

September 26, 2011

Growing artemisia absinthium and hyssop

Our project started with half a teaspoon of tiny seeds from artemisia absinthium and a few seeds of hyssop that we planted separately in two  jars.

5 month old Grande Wormwood (artemisia absinthium)

The wormwood grew nicely. The first leaves were round and after a few months when the plant was bigger they became the shape of deer antlers.

Hyssop with blue flowers

The hyssop grew some delicate flowers with a very intense blue.

Absinthe apothecary jar

We decided to try out a recipe for a wormwood and lemon-flavored liqueur from 1867 (recipe is at the end of the post). We put all ingredients into one of our old absinthe apothecary jars. The one in the picture was from Italy. It was not the first time we made wormwood-flavored alcohol and this kind of apothecary bottle turned out to be the perfect jar for our experiments.

Artemisia, lemon zest and vodka

While the flavors were infusing we tasted three different kind of bitters that we had made a few months ago with dried wormwood and other herbs.

Our homemade bitters and liqueurs with wormwood

The bitters were made after Danish recipes while the recipe for the liqueur originally was french.

Artemisia flavored liqueur after a recipe from the 19th century

This is the picture of the finished liqueur. The recipe from 1867 called for old measurements that we had to convert into the metric system and we also adjusted the quantities a bit to make the recipe easier to follow.

Eau d´absinthe citronnée
(published in 1867 in the Danish weekly newspaper “Dansk Huusholdnings Tidende, Ugeblad for gavnlige Kundskabers Udbredelse og Anvendelse i det daglige Liv”)
1 gram of wormwood leaves
1 gram of crushed ginger
1 lemon zest, grated
2 deciliter Vodka
Combine the ingredients in a jar and let it infuse for 14 days and strain it by using a filter paper.
Blend the flavored alcohol with half a liter of simple syrup (half water, half sugar).
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