Taste of Absinthe


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The grand wormwood is sown in spring; and transplanted in autumn; the petite wormwood is multiplied by cuttings, the seeds do not reach maturity in our climate. One plants these cuttings in autumn in well loosened and plowed ground; after which wormwood requires nothing more than some hoeing. One harvests the leaves and stems in July a little before full flowering; one cuts the stems to within a few centimeters of the ground. TheHouse of Pernod formerly used wormwood culti-vated in the mountains of the Swiss Jura; today the use of the plant in the factory is such that cultivation of it has developed considerably in the immediate surroundings of Pontarlier where it constitutes a significant source of income for the farmers. The factory is thus assured, in spite of the enormous development of its output, of always being able to get absinthe herbs of first quality.

Melissa – We know the remarkable anti-nervous properties of this plant, which is used successfully against migraine, languors and debilities of the stomach, spasms and convulsions.Fennel – the culture of fennel is very widespread in Italy and in the South of France; the fennel of Gard enjoys a great reputation; it is that which is employed in the Pernod factory. This seed is one of the four large hot seeds; it is very digestive and fights the putrid fevers;it also strengthens the stomach and contributes strongly to digestion.

Anise – the anise seed is in extensive use in distilling, perfumery, confectionery and pharmacology, it is in general endowed with the same qualities as fennel. The best sources of anise are the Tarn and Andalusia; it is those regions that supply the House of Pernod.

Hyssop – this plant grows naturally in the South of France where it is very common; it is cultivated successfully in the North; it also is extensively employed in medicine, especially as an expectorant in pulmonary conditions.