Artemisia abrotanum

Artemisia abrotanum is a particularly aromatic subshrub with highly divided grey-green foliage, deciduous or semi-evergreen depending on the climate. It thrives advantageously in the most inhospitable corners of the garden, overlooked by other plants. Ideal in stony soil, in full sun.

Artemisia is a perennial plant of the Asteraceae family, cultivated as a condiment and ornamental plant. This plant has naturalized in many regions of Europe, and its exact origin has been lost. It is believed to be native to the Mediterranean basin, possibly Turkey. This Artemisia forms a subshrub that reaches a height of 1m (3ft) in all directions, in two years of cultivation. Its herbaceous, square-sectioned, perennial stems with semi-evergreen leaves are well upright but brittle. The alternate, deciduous leaves, 5cm (2in) long, are thin, highly divided into strips, bluish-green in colour, hairy underneath, glabrous on top, and contain an essential oil responsible for their lemon and absinthe fragrance. The yellow flowers, appearing in August, are not of great ornamental interest. They are all tubular, gathered in very small heads. The heads themselves are gathered in dense, drooping panicles.

Artemisias prefer a dry to moist, well-drained soil and full sun. Even if the upper part freezes in the first winter, new buds located on the lower part of the stem will sprout in spring. Combine it with some old roses for a charming display. Use this plant as a backdrop in perennial flower beds. It also finds its place in herb gardens, alongside common sage, lavender, thyme, and rosemary.

Artemisia abrotanum is a medicinal plant with recognized properties. The fresh leaves, with their lemony taste, can be used to flavour salads, fatty meats, vinegar, sauces, cakes, or to enhance roasted meats such as beef or pork and fish, especially eel.