- You should be able to mail order in North America if you do not have a store specializing in herbs. Often health food stores have herbal remedies also. CommonMessage 1 of 41 , Aug 31, 2003View SourceYou should be able to mail order in North America if you do not have
a store specializing in herbs. Often health food stores have herbal
Common wormwood should grow in Canada - it grows in the Chornobyl
(wormwood in Ukrainian) area of Ukraine. 'A.pontica' is native to the
Mediterranean area. Wormwood is very bitter, so if you want a thujone
buzz try sage. One French recipe is one handful (= 1 tbsp) of
wormwood (Eng)/wermut (German)for 1 litre of wine - giving a
basic 'vermouth' (from wermut).
One source of herbs is -
For herbal information try -
--- In Distillers@yahoogroups.com, "maxime_belair"
> Hmmm... very interesting, I know i can buy dried sage, I think itis sold as a spice. But
> artemisia absinthium and pontica are probably impossible to finddried as they have
> no other puposes than making good absinthe. I've look around tobuy the whole
> plants, but as the season is finished here in Canada they're notselling it anymore and
> probably they had never sold it even in spring cause these are notvery common
> plants here.also hard to find)
> Also to make real absinthe, hyssop, lemon balm(which are probably
> fennel seeds and anis seeds which can be bought in any supermarketare needed.
>maybe I'm wrong.
> Anyone here had experiences with making, drinking absinthe?
> Where did you find the herbs?
> I think it is not more dangerous to drink absinthe than alcohol,
> Max B.
> > Sage has more thujone than wormwood - 15-35%. A recent study at
> > University of Northumbria in Newcastle upon Tyne (UK) has shown
> > sage helps memory and could benefit those suffering fromAlzheimer's
> > disease.new
> > ('The Times')
> > Early absinthe contained 250mg/kg. The present legal level in the
> > Pernod Absinthe is 10mg/kg.<sallypointer@y...>
> > Oh, I forgot!
> > See
> > http://www.cachacacoral.com.br/ingles/thujone.htm
> > for a picture of Artemisia absinthium.
> > Wal
> > --- In Distillers@yahoogroups.com, "sallypointer"
> > wrote:interesting
> > > Accepting that its none too good for you over time, its
> > > to look at just how long a type of Absinthe has been inproduction,
> > > I've got a recipe written down by the Greek doctor Dioscoridesin the
> > > first century which is effectively absinthe, though preparationdone
> > > methods were a bit different then, and I know others here have
> > > some research into slightly later recipes. I would imagine thatthose
> > > wanting to try distilling their own absinthe would do well tolook at
> > > as many different recipes as possible and compare thequantities with
> > > the available data on toxicity before trying it. It is a lovelydrink
> > > though, wish I had the time to have a go myself.
> > > Sally
- The louche is good, but I usually cheat by putting in straight ice cubes and letting them melt a bit before drinking. I m never patient enough to chill waterMessage 41 of 41 , Dec 12, 2007View Source
The louche is good, but I usually cheat by putting in straight ice cubes and letting them melt a bit before
drinking. I’m never patient enough to chill water first ;)
--- Erie Hollow <eriehollow@...> wrote:
> I filter out the herbs before it goes into the pot. I think that basicallytry
> the time equals the heat in our two approaches. Next batch, I'm going to
> your hibiscus flower idea ;)The few bits I've been able to collect on the 'net has shown that
commercial/traditional distilleries run the full maceration without straining
the herbs. Does yours louche well?
I've noticed a bit of fading in my hibicus batch...it's gone from a nice deep
pinkish red to something a bit paler. It was made at the end of August.