Absinthe microgreens (derived from Artemisia absinthium, also known as wormwood) are quite rare in culinary microgreen cultivation due to their strong bitterness 
1. Texture:
Absinthe microgreens have fine, feathery leaves that are silky and soft to the touch. The stems are slender and delicate, similar in feel to tarragon or fennel microgreens.
2. Taste:
Highly bitter and aromatic, with an intense herbal note.
Tastes like a mix of licorice, sage, and mint, with a medicinal or menthol-like undertone.
The bitterness is quite pronounced, which is why they are used very sparingly, if at all, in culinary applications.
3. Uses in Cooking:
Due to their bitterness and potential thujone content (a compound in wormwood that can be toxic in large amounts), absinthe microgreens are:
Used sparingly as garnish for upscale or experimental dishes, particularly in molecular gastronomy.
Occasionally used to infuse oils, vinegars, or alcohols (like a nod to the traditional absinthe spirit), but this is rare.
Paired with rich or fatty dishes (e.g., duck, lamb, creamy cheeses) to offset the richness with bitterness.
Caution: Culinary use is limited. Always consult guidelines or an herbalist if considering consumption. Not recommended for regular dietary use.
4. Nutritional Value:
Scientific data specific to absinthe microgreens is limited, but based on the parent plant:
Antioxidants: Contains compounds like flavonoids and terpenoids with potential antioxidant effects.
Digestive Benefits: Traditionally used in herbal medicine to stimulate appetite and aid digestion.
Antimicrobial Properties: May exhibit antibacterial and antifungal activity.
Important Note: Contains thujone, which can be neurotoxic in high doses. Microgreens would contain far less than the mature plant, but moderation is essential.