On 2 Jan 99, Ed Cutrell wrote: > me here at home--write me and I'll look it up for you), but high doses are > associated with serious side-effects, like memory disorders, > un-coordinated movements, inadvertent eye-blinking, confusion, skin > disorders, blood abnormalities and interaction with other medicines. > Combination with some antidepressants can lead to death! > If I'm not mistaken, the sale of true absinthe is forbidden in the US, It is very interesting, since the US ban seems to be of a political and cultural origin, rather than scientific. In Sweden I don't think there was as much "abuse" of wormwood (not sure). You can still buy deadly tobacco cheap in the US, and few people are abusing pure caffeine. Here, we usually have one or two shots of a mild infusion, and we have never seen any advere effects. The plant is listed by Swedish government as "non toxic". Forwarding my reply to Doug (slightly edited): The term Absinthe for the drink is derived from the latin family name of the plant, Artemisia Absinthium. There a several varieties here in Sweden, no idea about what some of the English names are. Artemisia Vulgare ("Gråbo") is a regular weed here. Tastes disgusting, we once tried it as a substitute for: Artemisia Absinthium ("Malört" - "Absinth Wormwood") is the classic medicinal herb used for the drink. Artemisia Maritima ("Strandmalört" - "Beach Wormwood") very nice looking, whiteish, grows mainly by the sea. This one we have used to make the schnaps. Artemisia Campestris ("Sagewort Wormwood") Artemisia Arbotanum ("Åbrodd" - "Oldman Wormwood") - Spice Artemisia Dracunculus ("Tarragon") - Spice... the best to use in garlic butter... Mmmm... Wormwood contains some pretty strong therpene called "thujone" as well as "absinthal". These are sedative, increases digestion (therefore great to use with the starters ... compare a dry martini which contains vermouth). Also they are antiparasitical, the swedish word "Malört" means "Wort against moth". Maybe the most usual use of the drink was/is to cure indigestion and an upset stomach. That really works well, have tried it numerous times. The DRINK Absinthe, however, is made by extracting wormwood and other plants in high proof alcohol, then destilling it again, concentrating the essential oils. The drink (120-140 proof) was then consumed with water and sugar. The bad reputation of Absinthe is partly due to pure alcoholism, partly to the intoxicating effects of the highly concentrated thujone content. Prolonged use in high doses has adverse effects. Like drinking pure caffeine solution instead of coffee... ;) In Sweden "Besk" ("Bitter") can be bought in the liquor store. It is just wormwood extracted in vodka, no afterdestillation. The best result is really from low proof alcohol, the ideal is about 70 proof. It is my guess, that the way we make and consume it, makes the concentration of the essential oils quite low, while the taste still is bitter and nicely aromatic. I call it "the essence of summer". The plant is easy to grow. It needs to be harvested in full bloom, usually here in Sweden that is late August. It can then be dried and used for years and years. Harvesting in the spring is no good. The taste is very bitter, but not aromatic at that early stage. Really, the small budlike, green/yellow flowers are the part that has the best aroma. Personally I would never eat or drink any "essential oils/extracts", including something like pure capsicain, unless I there was a long, proven history of it being benign. There is just a huge difference between the effects of "normal" use and such wildy high concentrations. Gotta go get myself a hab fix... ;) Kristofer