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shinsain

Growing Wormwood

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I don't know whether they'll act as an annual where you live, or a biennial. But they'll flower and produce seeds. Probably not this year, but next year. Then that plant dies to make way for the new generation. Assuming the heat doesn't kill 'em.

[...]

Oh, is it a biennial? Sorry to misinform.

 

I've always assumed perennial, given how big they are and how deep the roots go when I've had to dig them up.

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Same here for the most part. Much of what we have and when it matures is related to elevation. The Wormwood in the valley is on the verge of blossoming. Up higher, the plants only started to bolt last week.

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I make a killer fennel and green apple salad with a citrus dressing. Basically you shave the fennel bulb on a mandolin, cut the apple into matchsticks, throw in some ricotta salata cheese (not to be confused with the ricotta that comes in a tub, you could also sub shaved parmesan or feta), and add a dressing of olive oil, minced shallot, a few spoons of Dijon mustard, fresh squeezed OJ, a little lemon juice, orange and lemon zest, salt and pepper. I often make it as a side dish, but often wish I could just eat a whole mound of the salad by itself. Garnish the top with the fennel fronds and you're all set!

Curiously I found myself anticipating reading the part of the description where you included the dead animal matter, but I was left hanging... :devil:

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the plants only started to bolt last week.

 

I have some Montana A.a. that just started last week!! My MN A.a. is about 12 inches now. The wild plants are starting to bloom already!

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I make a killer fennel and green apple salad with a citrus dressing. Basically you shave the fennel bulb on a mandolin, cut the apple into matchsticks, throw in some ricotta salata cheese (not to be confused with the ricotta that comes in a tub, you could also sub shaved parmesan or feta), and add a dressing of olive oil, minced shallot, a few spoons of Dijon mustard, fresh squeezed OJ, a little lemon juice, orange and lemon zest, salt and pepper. I often make it as a side dish, but often wish I could just eat a whole mound of the salad by itself. Garnish the top with the fennel fronds and you're all set!

Curiously I found myself anticipating reading the part of the description where you included the dead animal matter, but I was left hanging... :devil:

 

 

Good salads don't need meat.

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Hi everyone,

 

I've decided to try growing my own wormwood, especially b/c roman wormwood isn't easy to get in the UK and have purchased a few seedlings of both Artemisia Absinthium (AA) and Artemisia Pontica (AP) ... I've gone through this thread (some of the images are no longer available) and google imaged to try to make positive IDs on what I've received from the nursery I ordered from.

 

I would really appreciate it if you experienced growers could assist me ID the plants I've received.

 

I think this is AA:

 

14837199586_787aa27425_b.jpg

 

(fullscreen image https://flic.kr/p/oD9f8v)

 

AA 2nd seedling (not sure what those bugs are but was alarmed to find them after a week, tried to wash as many of them away as i could but they won't go away):

 

14860167675_a2c52d4870_b.jpg

 

(fullscreen image: https://flic.kr/p/oB7wvY)

 

AA 2nd seedling b:

 

14673564368_3787f7a7f7_b.jpg

 

link to fullscreen: https://flic.kr/p/omDRt7

 

AP 1st seedling:

 

14859837872_fe64c61847_b.jpg

 

fullscreen link: https://flic.kr/p/oD7y6f

 

AP 2nd seedling:

 

14862009655_e3dc55e87f_b.jpg

 

fullscreen link: https://flic.kr/p/oDiFFM

 

I really appreciate the help... I was hoping to ID the AP in time for my next batch in the next couple of weeks, be nice to make more authentic stuff rather than just lemon balm for coloring.

 

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Yes, those are correctly identified. The bugs are aphids. They love sucking the sap out of the delicious, tender tops of Aa plants. They don't really harm the plant too much in my experience, and they go away one the plant is harvested and hung up to dry.

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