Overwhelmingly bitter, artemisia is mentioned in the Bible seven times, as a symbol for extreme bitterness and suffering. Artemisia is used to flavour the notorious (and for the longest time, forbidden) Absinthe: due to suspicions about the thujone content being responsible for neurotoxicity and hallucinogenic effects, it was banned in many countries from around 1912-2007 (each country has its own strange relationship with this spirit, and all fingers pointed the blame on the flavouring plant, rather than the unusually high alcohol content, around 70%) . In those who do produce it, the level of artemisia is still often strictly controlled and regulated, despite the fact that scientific data shows that Artemisia absthinthum does not have a dangerous or toxic level of thujone.
Like most members of the compositeae family, it has an intensity that is almost cloying (compare to other species, such as Artemisia dracunculus, AKA tarragon; Artemisia pallens, AKA Davana, immortelle/helicrysum, marigold/tagetes and chamomile) has an intense, cloying medicinal aroma that is overwhelming in large quantities.
Artemisia herb-alba is native to the Negev in Israel, and the bedouins in the desert used it as a general antiseptic, vermifuge, and antispasmodic. Also, it was used to treat diabetics, because its intense bitterness was believed to balance the excess of sugar and stimulate the liver and pancreas (much like other bitter herbs, such as germander, sage, etc.).
Chinese medicine uses Moxibustion during acupuncture treatment, in which the practitioner would burn A. moxa as well as A. argyi on top of the needles which warms them up, and is supposed to activate the qi and strengthen the body. It is considered to help improve blood supply to the pelvic area, and also promote fertility. Chinese mugwort (A. argyi) is used by traditional Chinese medicine doctors mostly to treat women - to stop bleeding during mensuration, pregnagney or postpartum; but also to promote mensuration (many types of artemisias are used as emmenagogues). The essential oil is used to treat asthma, coughs and other respiratory issues via spraying at the back of the throat. The essential oil was proven to have antiseptic properties against several bacteria.
A. apiaceae is another species that grows in China and when dried is used to treat vertigo, cold sweats and high fever. The flowers are used for treating headaches and for joint pain relief.
In Japan, yomogi heating pads filled with Japanese mugwort are used to keep the crotch area warm and cozy (I'm still trying to figure out when would that be actually comfortable), and yomogi water bottles are used for warming the pelvis in general and ease pelvic pain.
Kusa mochi (literally means "grass mochi") is a seasonal Japanese pastry for spring, which is flavoured with mugwort (it is softened with baking soda to remove some of the bitterness). Yomogi mochi is a sweet rice pastry flavoured with mugwort and filled with sweet red bean paste. Another type of Japanese pastry featuring mugwort is Hanami Dango, a trio of white, pink and green balls of mochiko served on a sewer, which symbolize the cherry blossom in its green leaf, bud and flower state.
Spirits and Liquors:
Artemisia absthuinthium was used to spice mead in Medieval times. In 18th Centruy England, it was used to make beer much like hops (whose bitterness - or more accurately, the chemicals that are responsible for it - is effective in preventing spoilage of the barley during the fermentation process.
Artemisia is used to flavour various spirits and wines, chief among them being bitters, in which it takes the role of a battering agent; in the bitter liquor pelinkovac (from former Yugoslavia); and is a key ingredient in two important and equally famous alcoholic beverages, which both were used originally for medicinal purposes: absinthe and vermouth. Artemisia absinthium in combination with fennel and aniseed, is used to flavour the green-coloured Absinthe spirit, giving it a distinctive anise flavour. Other elements, such as melissa (lemon balm), angelica, peppermint, coriander, veronica or star anise may also be used. Absinthe is traditionally served diluted with water, which is poured over a sugar cube through an ornate spoon. Once diluted, it takes on a milky appearance (due to the high content of essential oils within the alcohol). Sazerac, New Orleans' famous whiskey cocktail, is delicately flavoured with absinthe, by swishing or spraying the glass with the spirit before serving. I wonder if we'd need to wait a 100 years for the draconian restrictions on oak moss to lift.
Artemisia in Perfumery:
Artemisia herba-alba essential oil is green in colour, and I have not had the honour to smell it in person. Artemisia vulgaris essential oil is a clear yellow mobile liquid, and has an herbaceous, bitter, intense, offensive and aggressive even scent, reminiscent of cedar-leaf and sage. It is also lightly berry-like and musky with woody undertones. Hints of marigold and chamomile undertones as well. Waxy like candle and becomes more sweet and honeyed, floral after a while. Hints of peach stone. Artemisia's green, fresh, herbaceous qualities make it the perfect conspirator in Fougère and Chypre compositions, as well as foresty fragrances. Last but not least - tobacco and leather fragrances, to which it contributes an almost palpable bitterness that creates an illusion of chewing tobacco. It also finds its way into soap fragrances and is also a popular scent for Japanese bath salts and an addition to hot springs "spa". The key to using it is creativity and imagination: Do not use it as a main theme but in combination with other notes, where it will act as an accessory note to create a surprising effect.
I have tinctured fresh leaves of Artemisia arborescens and the result is a very clean, fresh and green aroma which I am now curious to work with both as a flavouring agent (in bitters) and in fragrance compositions.
Here is a very partial list of perfumes that contain artemisia/absinthe:
Biche Dans l'Absinthe