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Artemesia Canariensis


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#1 TheGreenOne

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Posted 14 July 2006 - 09:52 AM

Canary Wormwood - a very useful herb

Canary Wormwood  (Artemesia canariensis), or Incienso, as it is called in Spanish, is a very common and useful herb found growing wild on waste ground, abandoned fields and roadsides on all the islands of the archipelago.

It has grey-green ferny foliage and small yellow button flower heads and a very powerful and stimulating aroma if lightly crushed. The ashes of the plant mixed in oil and applied to the head are said to help cause new hair growth.
Canary Wormwood, prepared as an infusion of leaves and flowers, is a treatment for digestive disorders, as a tonic and as a stimulating drink to help ward off depression. The leaves can be used externally as a poultice to be applied to bruises, sprains and swellings.

Canary Wormwood also has antiseptic and antiparasitic properties due to the coumarins it contains.

Canary wormwood can also be used as an insecticide and as a vermifuge for expelling internal worms. Dried foliage and flowers can be added to give additional scent to pot-pourri and to stuff herbal pillows to help encourage sleep and ward of insect pests like fleas, mosquitoes and moths.

Its close relative  Wormwood (Artemesia absinthium) is the main herb used to make the potent spirit absinthe. Canary Wormwood also contains thujone, which is the active ingredient, besides  alcohol, said to give the drink its kick.

The herb Tarragon, so often used for culinary purposes, is Artemesia dracunculus and the medicinal herb Mugwort is Artemesia vulgaris.



#2 Oscar

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Posted 04 January 2007 - 10:25 AM

Wormwood is good.
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#3 Absomphe

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Posted 04 January 2007 - 02:07 PM

AntiChrist. :clap:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

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#4 Auguru

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Posted 13 March 2007 - 07:21 PM

Slap me if I'm wrong, but I'd say TGO has been applying Artemisia canariensis to his chest...
"If I can't drink, I don't want to be in your revolution ..."
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"Beneath the stars there are the bars that serve the bitter drink..."
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#5 MASTERPC

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Posted 13 March 2007 - 07:22 PM

He has been a bit elusive as of late, don't ya think? :)
"I read an article recently on the dangers of heavy drinking..
Scared the shit out of me.
So, that's it! After today, no more reading."

#6 Bob

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Posted 18 March 2007 - 01:52 PM

That was a nice piece of information, I was happy to learn about it.

I have dreams of retiring to the Canary Islands, myself.

They make a distinctive knife, and there are bars there where you can get squid/octopus broiled directly on the galvanised bartop, the barkeep drops the mollusc on the bartop, pours grain alcohol over it, and lights it.

My kind of place! :yahoo:

#7 Brian Robinson

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Posted 18 March 2007 - 04:51 PM

We stayed on the northern side of Tenerife back in the late 90's. GREAT place. Lots of wonderful natural parks, including a volcanic park that makes you think you're walking on the surface of mars. The seafood is the best I've had anywhere.
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#8 Absomphe

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Posted 18 March 2007 - 05:31 PM

Slap me if I'm wrong, but I'd say TGO has been applying Artemisia canariensis to his chest...


Who the :censor1: is TGO?

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#9 MASTERPC

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Posted 18 March 2007 - 05:56 PM

I have dreams of retiring to the Canary Islands, myself.
They make a distinctive knife, and there are bars there where you can get squid/octopus broiled directly on the galvanised bartop, the barkeep drops the mollusc on the bartop, pours grain alcohol over it, and lights it.
My kind of place! :yahoo:


Here! Here! Delicious stuff! :cheers:
"I read an article recently on the dangers of heavy drinking..
Scared the shit out of me.
So, that's it! After today, no more reading."

#10 Gwydion Stone

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Posted 18 March 2007 - 11:41 PM

If you like stale latex.

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#11 Rabelais

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Posted 19 March 2007 - 03:19 AM

I would not touch anything cooked on a galvanized surface. :puke:

Now a young polpo properly beaten and marinated is one of my favorite appetizers in Italy. Likewise the infant octopus - moscardini sauteed whole in garlic, white wine, olive oil with a pinch of parsley at the end has me not missing dinner. :thumbup:

#12 Guillaume Lanfray

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Posted 19 March 2007 - 05:27 AM

...and there are bars there where you can get squid/octopus broiled directly on the galvanised bartop, the barkeep drops the mollusc on the bartop, pours grain alcohol over it, and lights it.

Is that the Czech mollusc broiling ritual? :harhar:

#13 Bob

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Posted 19 March 2007 - 09:21 AM


...and there are bars there where you can get squid/octopus broiled directly on the galvanised bartop, the barkeep drops the mollusc on the bartop, pours grain alcohol over it, and lights it.

Is that the Czech mollusc broiling ritual? :harhar:



Yah, it's looked down on by the cognoscenti who favor the more authentic ritual of the Azores, which I understand involves running puréed octopus through a drip device into a stockpot of boiling oil below, where the liquified mollusc instantly congeals, the ink forming what is known to experts as the louche, which when fully developed is the signal that the meal is ready to eat.

Some followers of the Azore ritual add sugar to the puréed octopus drip, saying that it develops the flavor more; others forego sugar, wanting only the taste of the undiluted mollusc...... :twitchsmile:

#14 MASTERPC

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Posted 19 March 2007 - 09:43 AM

Hmm. Not appetizing to read the process, that's for sure.
"I read an article recently on the dangers of heavy drinking..
Scared the shit out of me.
So, that's it! After today, no more reading."

#15 Pan Buh

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Posted 19 March 2007 - 11:11 AM

Czech mollusces (with the "e") do not louche. Carmelized sugar is required for the appropriate flavor. Unless you do them as raw shooters. The effect is overwhelming. :devil:


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