Ромашки, полынь и тмин: как артемизии украшают сады и кухни

Named after Artemis, the Greek goddess of the moon, artemisias are distinct for their silvery-green foliage, which is aromatic and makes a great foil for other plants in the border. They are also fabulous in no-water gardens as they are extremely drought tolerant. This beguiling group of herbs was held in high regard in the Old World and employed for scrying and protection. Two of the most famous types are mugwort (Artemisia vulgaris) and wormwood (A. absinthium). The latter is distilled to concoct the intoxicating green liqueur absinthe (known as the green fairy), which became as addictive in 19th century Paris as gin was in 18th century London; as a herb, the plant was used for purging, but can be poisonous in the wrong doses. Mugwort is a far less famous and rather inconspicuous roadside herb, but in folklore it is sometimes called the mother of all herbs, grimoires cite it as extremely protective for women (Culpeper noted it as 'excellent in female disorders'), and it was ceremoniously burnt at midsummer to bring luck. Both wormwood and mugwort used to be carried to safeguard journeys, hung above doors to deter evil, and strewn to keep fleas, moths, and snakes away. They were burnt together to induce visions and contact the dead. Beyond these two old iconic herbs, there are over 500 other species of artemisia, some of which are highly desirable garden plants. Their green-silver foliage glistens in the sun and shows off summer-flowering perennials and roses. Unlike helichrysum (another stalwart plant for grey foliage), the bitter scent of artemisia rarely carries on the air, but is released by rubbing the leaves between your fingers. Here are some of our favourite artemisias to grow for wonderful gleaming aromatic leaves. In the contemporary border White mugwort (Artemisia lactiflora) from China is a great perennial for the modern border. Tall, with attractive ferny leaves, and a good froth of flowers, it is not easily identifiable as an artemisia and looks like a super-sized meadowsweet. Dan Pearson grows cream-flowered A. lactiflora 'Elfenbein' with the airy grass 'Goldtau'. There are also covetable forms with claret colouring, including Guizhou Group. As low hedging Southernwood (Artemisia abrotanum) is a shrubby artemisia that can be clipped to form a good-looking low hedge. Cut it back hard to 7 to 10 centimetres every spring. The plant's common name is old man and there are various unkind suggestions as to why this might be, including that it looks rather unkempt if left unpruned or that it has a pungent smell (which some love and some loathe). In times gone by, it was used as a strewing herb and antiseptic. In the moon garden For enchanting flower beds designed to look good at dusk and in moonlight, pale flowers and grey foliage plants (such Artemisia 'Powis Castle') are top of the list. The most famous example of this is the White Garden at Sissinghurst Castle Garden in Kent. Its creator, Vita Sackville-West, said she sought to create ‘a low sea of grey clumps, pierced here and there by tall white flowers’. In 1953, she reported that she'd achieved this using grey santolina and artemisia, among other plants, and you can still see artemisias growing in the White Garden today. In the dry garden Elsewhere at Sissinghurst, the Delos Garden unsurprisingly features artemisia, since it is designed to be drought proof. Garden designer Dan Pearson, who recently revamped Delos, has included a form of Mediterranean tree wormwood (Artemisia arborescens) called 'Carcassonne', which clips well into boules and mounds. In general, most artemisias are fabulous choices for no-water gardens (such as gravel and rubble beds) and low-rainfall areas. They love well-drained low-nutrient soil and lots of sun. In the kitchen If you love cooking, your favourite artemisia is probably tarragon (Artemisia dracunculus). Traditionally eaten with chicken, fish, or eggs and a key ingredient in Béarnaise sauce, its bittersweet flavour works with a variety of vegetables too. The best tarragon for taste is the delicious French form. Be warned that if you purchase seed, it will be Russian tarragon. Therefore, ensure you buy a French tarragon plant from a reputable supplier and, then – since the flavour is only good for around three years – either buy a fresh plant or make new plants yourself. The best way to propagate is via root cuttings taken once the weather has warmed in spring.