Absinthe vs. Mugwort — What's the Difference?

Absinthe is primarily known as a highly alcoholic beverage, traditionally green in color and derived from botanicals, including the leaves and flowers of Artemisia absinthium (wormwood), anise, and fennel. Whereas mugwort, also a species of Artemisia, is primarily used as a herb in cooking, traditional medicine, and as a brewing ingredient in some beers.

The flavor of absinthe is often described as anise-like, due to the presence of anise and fennel, which gives it a licorice taste that is usually enjoyed diluted with water that turns the liquid cloudy. On the other hand, mugwort offers a bitter, earthy flavor, and is used for seasoning dishes, making teas, and in some cultures, for moxibustion in traditional healing practices.

Historically, absinthe was popular in late 19th- and early 20th-century France, particularly among Parisian artists and writers. It was reputed to cause a euphoric and hallucinatory effect, which contributed to its mystique and eventual legal banning in many countries in the early 1900s. Mugwort, however, has been used across various cultures for its supposed medicinal properties, including as a remedy for digestive problems and to induce vivid dreams.

Absinthe's production involves a distillation process that extracts the essences from the botanicals, which is crucial for its complex flavors and psychoactive reputed properties due to the presence of thujone, a compound found in wormwood. Mugwort does not undergo distillation but is often dried and used directly in its natural form or as an extract.

The resurgence of absinthe in the 21st century, following the lift of bans and the debunking of myths surrounding its toxicity, contrasts with the consistent but low-profile use of mugwort, which has not experienced similar prohibitions or dramatic shifts in perception.