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Absinthe, also known by its botanical name Artemisia absinthium L., is an herbaceous plant belonging to the Asteraceae family. This species, known primarily for its use in the production of the eponymous distillate, possesses unique characteristics that make it fascinating and mysterious.
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Artemisia absinthium is a perennial plant that can reach a height of 1.5 meters.
The stem, semi-woody and branched at the top, is covered with a dense white hair that gives the plant a grayish appearance. The leaves, alternate and green-silver in color, are tri-pinnate with rounded segments at the tip and emit an intense and characteristic aroma. But it is the inflorescence that makes absinthe truly special: small hemispherical golden flower heads, composed solely of tubular flowers, are arranged unilaterally in a terminal leafy panicle. These flowers, which bloom between August and September, are the true highlight of the plant, as it is from them that the famous absinthe distillate is derived.
The liquor obtained from Artemisia absinthium is known for its bitter and aromatic taste, due to the presence of various chemical compounds in the plant.
The fame of absinthe is linked not only to its organoleptic properties but also to the legends and myths surrounding it, making it a fascinating and mysterious beverage that has inspired artists and writers over the centuries.
Absinthe is a versatile plant that grows as an edible wild herb in various areas of Italy, from mountains to the sea. This wild species prefers arid wastelands, the edges of paths and roads, as well as hedges and the vicinity of inhabited centers in mountainous and sub-mountainous regions. The ideal habitat for absinthe includes both calcareous and siliceous substrates, with basic pH soils, dry and nutrient-rich. In Italy, it is common to find this plant up to an altitude of 1100 meters above sea level, across the hilly, mountainous, and subalpine vegetation zones.
Probably originating from Central-Southern Europe or the Near East, Artemisia absinthium has spread to almost all temperate parts of the world, including Europe, temperate Asia, North Africa, North America, and Chile. Despite its wide distribution and long history of naturalization in Italy, wild absinthe seems not to fully integrate with the native vegetation, maintaining a distinctive and independent character. This resilient aromatic plant, capable of adapting to various environmental conditions, represents a valuable resource for traditional medicine and herbalism, offering multiple health benefits thanks to its unique active ingredients.
Absinthe has a fascinating history that dates back to antiquity. The generic name Artemisia probably derives from the Greek goddess of the hunt Artemis or from the Greek word "artemes," meaning "healthy," in reference to the medicinal properties attributed to these plants. The specific epithet absinthium, on the other hand, comes from the ancient Greek "apsinthion," likely alluding to the bitter taste of the beverage derived from this herb.
The use of absinthe for medicinal purposes is documented since ancient times. It was already known in ancient Egypt, as evidenced by the Ebers Papyrus, and in the Middle Ages, it was widespread in Germany, Iceland, and Norway. However, the fame of absinthe is mainly linked to the eponymous distilled beverage, whose formula was created in 1798 by the French doctor Pierre Ordinaire. Fleeing the French Revolution, Ordinaire settled in Couvet, Switzerland, where he began producing a strong liquor (60-70 degrees) based on absinthe and other aromatic herbs such as anise, hyssop, dittany, and lemon balm. The distilled beverage, known as "Green Fairy", soon became a popular remedy.
During the 19th century, absinthe experienced enormous success, especially among the bohemian artists and writers of Paris. Consumed with elaborate rituals and extravagant accessories, the emerald-colored liquor became a symbol of the nonconformist lifestyle. Many intellectuals of the time, such as Oscar Wilde, praised it, contributing to its myth. This caused a concerned reaction from the authorities, who made absinthe the scapegoat in the fight against rampant alcoholism. Also due to the pressures from wine producers, the distilled beverage was banned in almost the entire world in 1915. Thus, legends about the hallucinogenic effects and the danger of absinthe arose, erroneously attributed to the high content of thujone. In reality, the quantities of this terpene present in the liquor are insufficient to cause intoxication.
After a long legal battle, absinthe became legal again in the European Union in 1992, albeit with specific rules on production and naming. In art and popular culture, absinthe has left an indelible mark. Famous paintings like "The Absinthe Drinker" by Manet and "L'Absinthe" by Degas have immortalized the charm and mystery of this beverage. Music has also paid homage to the "Green Fairy," with songs by artists such as Bluvertigo, Fedez, Marilyn Manson, and Kasabian. A timeless allure that continues to fascinate and inspire to this day.
Absinthe contains a variety of active ingredients that contribute to its medicinal and aromatic properties. The most important chemical components are mainly found in the leaves, stems, and flowering tops of the plant. Among these stand out:
In addition to these main components, absinthe also contains resins and organic acids that complete its phytochemical profile.
The unique combination of these active ingredients makes Artemisia absinthium a valuable medicinal plant, used for centuries to treat various ailments and promote overall well-being. However, it is important to remember that absinthe should be consumed in moderation and under medical supervision, as excessive doses can cause undesirable side effects.
Absinthe is a plant with multiple health benefits, thanks to its unique active ingredients. Here are some of its main therapeutic virtues:
Additionally, studies on rats have shown that absinthe extract can exert a protective effect on the liver, preventing and treating liver damage induced by toxic substances (discover other plants for liver detoxification in our article). These properties make Artemisia absinthium a valuable plant for overall well-being, although it should always be used with caution and moderation to avoid potential side effects.
Absinthe is often associated with a reputation for toxicity, mainly due to the presence of the monoterpene thujone and its metabolites. In the past, excessive use of absinthe was believed to lead to worse effects than those associated with other forms of alcohol, creating a physical state called "absinthism". However, this belief was mainly due to poorly adulterated products, such as those colored with copper sulfate.
In reality, the amount of thujone needed to cause intoxication is very high, about 80-100 g, a dose impossible to consume by drinking absinthe.
A well-made distillate, in fact, normally contains no more than 30-40 mg/kg of thujone, as much of this volatile substance is lost during the drying of Artemisia absinthium and in the "head" of the distillate. Analyses conducted on vintage bottles have revealed that most historical absinthes contained thujone in amounts ranging from 5 to 30 mg/kg, well below the maximum limit allowed by European regulations.
Recent studies have shown that in properly distilled absinthe, even following traditional recipes and procedures, only a minimal amount of thujone remains. Moreover, other toxic substances like anethole and phenethyl alcohol, present in everyday plants like parsley, bay leaf, and nutmeg, were not incriminated like absinthe.
It is therefore important to debunk the myth of thujone as the main culprit of absinthe toxicity. Its bad reputation has been fueled by legends and not always objective studies, often funded by governments that wanted to ban this beverage. Today, thanks to greater awareness and stricter regulations, it is possible to enjoy absinthe safely, appreciating its unique properties without unfounded fears.
Absinthe is a versatile plant that finds applications in various fields, from medicine to cooking, and even gardening. Here is an overview of its main uses:
In any case, it is important to remember that absinthe should be used with moderation and caution, preferring preparations with low active ingredient content such as herbal teas and decoctions. Prolonged use or concentrated products like liquor and essential oil can cause serious side effects, so it is always advisable to consult an expert before starting treatments with this plant.
Absinthe is also a high-proof distilled spirit that takes its name from the absinthe plant from which it is derived. This liquor, also known as the "Green Fairy" for its emerald color, has a fascinating and controversial history.
After maceration, the liquid is distilled to obtain a colorless distillate, which can then be colored green through further herb infusion. The alcohol content of absinthe is usually very high, between 45% and 75%, to ensure the stability of the chlorophyll over time. Historically, there were different varieties of absinthe, classified based on quality and alcohol content: ordinary, semi-excellent, excellent, and superior or Swiss. The latter was considered the best, with an alcohol content between 65% and 75%.
Unfortunately, in the past, absinthe was sometimes adulterated with coloring substances like copper, zinc, or indigo to give it its characteristic bright green color. However, this practice was not common among the best distilleries. The traditional method of consuming absinthe involves adding ice-cold water, which causes the "louche" effect, or the clouding of the liquor. This ritual, known as the "French preparation", involves using a slotted spoon on which a cube of sugar is placed. The ice-cold water is slowly poured over the sugar cube, dissolving it and making it drip into the absinthe below. Adding water not only dilutes the high alcohol content but also enhances the complex aromas of the herbs used in production.
Today, authentic absinthes still follow the traditional production methods described in historical protocols. They must be distilled directly from the herbs, without the addition of essential oils, and cannot contain additives, colorings, or sugar.
Additionally, as we have seen, the European Union has established a maximum limit of 35 mg/kg for thujone, the main psychoactive compound in absinthe, to ensure consumer safety. Despite its controversial reputation, absinthe remains a fascinating beverage, capable of evoking an aura of mystery and artistic inspiration. Thanks to the rediscovery of original recipes and a greater awareness of potential risks, today it is possible to appreciate this unique distillate, enjoying its complex aromas and its distinctive flavor.
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The preparation of absinthe distillate follows a meticulous and traditional process that involves the maceration of aromatic herbs in alcohol, followed by the actual distillation. The basic ingredients for absinthe production are green anise seeds, Artemisia absinthium, and fennel seeds, to which other herbs such as hyssop, angelica, coriander, mint, and many others can be added, depending on each distillery's specific recipe.
The first step consists of the cold maceration of the herbs in alcohol for a variable period, allowing the extraction of active ingredients and essential oils. Subsequently, the obtained liquid is distilled in copper stills, producing a colorless distillate with a high alcohol content, usually between 60 and 70 degrees. At this point, the distillate can be further flavored through a second infusion with herbs such as lemon balm, mint, Artemisia pontica, and hyssop, which give the liquor its characteristic emerald green color. This natural coloring phase distinguishes high-quality absinthes from those produced with the addition of essential oils or artificial colorants.
Traditional recipes for absinthe production can include up to a dozen different ingredients, skillfully balanced to achieve a complex and fascinating aromatic bouquet. However, the base of the distillate always remains the same: the macerate of Artemisia absinthium, green anise seeds, and fennel. The preparation of absinthe requires experience, passion, and dedication to ensure a high-quality product that respects the traditional methods passed down through the centuries. Only by following these artisanal processes is it possible to obtain an authentic distillate, capable of fully expressing the unique and fascinating character of absinthe, the legendary "Green Fairy" that has inspired artists and writers of every era.
Absinthe, despite its many beneficial properties, can cause side effects and contraindications if consumed in excessive doses or for prolonged periods. The main culprit of these potential risks is thujone, a monoterpene present in the plant's essential oil. In cases of acute absinthe intoxication, symptoms may include seizures, hypotension, decreased heart rate, and respiratory difficulties. These effects are due to the neurotoxic action of thujone, which can cause cortical neuronal discharges and generalized vasodilation.
In the past, it was believed that chronic abuse of absinthe liquor was responsible for the onset of "absinthism," a syndrome characterized by hallucinations, depression, convulsions, blindness, and mental deterioration. However, recent studies have shown that these effects are not solely attributable to the thujone content but also to alcohol abuse and the use of toxic adulterants such as zinc and antimony chloride.
Despite the low thujone content in the distillate produced according to traditional recipes, there are documented clinical cases of adverse effects due to the erroneous intake of wormwood essential oil, which contains much higher concentrations of this substance. In one specific case, a patient developed convulsive episodes, rhabdomyolysis, kidney failure, and heart failure after ingesting 10 ml of essential oil.
To avoid potential risks, it is advisable not to use absinthe for prolonged periods and at high doses. The plant extract can indeed become a poison if taken in excess. Additionally, absinthe is not recommended for those suffering from biliary, gastrointestinal, blood, and brain problems, as well as for pregnant and breastfeeding women.
In conclusion, although it is a plant with many beneficial properties, absinthe should be used with caution and moderation. It is essential to rely on quality products, avoiding DIY preparations or the use of pure essential oils, and always consult an expert before starting treatments based on this herb. Only in this way will it be possible to enjoy the benefits of absinthe while minimizing potential side effects.
Absinthe is a beverage that has always aroused great interest and curiosity, not only for its properties but also for its fascinating history and the legends surrounding it. One of the most recent concerns the proposal to chemically define this distillate, also known as the "Green Fairy," which was recently rejected by the European Parliament.
With 409 votes in favor, 247 against, and 19 abstentions, the Strasbourg court rejected the idea of establishing a reference parameter for the production of absinthe, that is, an official recipe indicating the ingredients to be used. This means that there is no single legal definition for this liquor, which remains shrouded in mystery. The decision of the EU Parliament further fuels the discussions and controversies that have always accompanied absinthe, considered the distillate that has raised the most controversies throughout history.
Another interesting curiosity is related to its nickname "Fée Verte." This poetic appellation derives from the bright green color of the distillate, obtained thanks to the chlorophyll present in the herbs used during maceration and distillation. The Green Fairy has inspired artists and writers of the 19th century, becoming a symbol of the Parisian bohemian.
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