Artemisia absinthium (wormwood, grand wormwood, absinthe, absinthium, absinthe wormwood, mugwort, wermout, wermud, wormit, wormod) is a species of Artemisia native to temperate regions of Eurasia and Northern Africa and widely naturalized in Canada and the northern United States. It is grown as an ornamental plant and is used as an ingredient in the spirit absinthe as well as some other alcoholic beverages.

Artemisia absinthium is a herbaceous perennial plant with fibrous roots. The stems are straight, ...

artemisia absinthium

The-most-popular-herbal-liqueurs-in-the-world

The most popular herbal liqueurs in the world 

Sassolino-di-Modena-/PROVINCE-OF-MODENA,-ITALY/

Sassolino di Modena /PROVINCE OF MODENA, ITALY/ 

Sassolino-di-Modena-/PROVINCE-OF-MODENA,-ITALY/_0_0

Sassolino di Modena (or sasolino only) is an anise-flavored liqueur that first appeared in the 19th century. The original version of the liqueur is dense and resembles syrup and is often addressed as a female drink due to its low alcohol content.&nbsp;

Sassolino-di-Modena-/PROVINCE-OF-MODENA,-ITALY/_0_1

It is claimed that the drink was invented by Swiss pharmacists who settled in the area and was eventually promoted by the cadets from the Military Academy in Modena, who had a summer camp in Sassuolo.

Sassolino-di-Modena-/PROVINCE-OF-MODENA,-ITALY/_0_2

This clear and bright liqueur has a distinctive aroma of star anise and is usually consumed as a DJ, served pure or with ice. It is also often included in desserts or added to coffee to make caff&egrave; corretto.

Sassolino-di-Modena-/PROVINCE-OF-MODENA,-ITALY/_0_3

Galliano-/LIVORNO,-ITALY/

Galliano /LIVORNO, ITALY/

Galliano-/LIVORNO,-ITALY/_0_0

Galliano is a sweet herbal liqueur created in 1896 by Italian distiller and brandy producer Arturo Miteri from Livorno, Tuscany. The star element in "Galliano" is vanilla, which distinguishes it from other anise-flavored liqueurs such as Sambuca, Pernod or Anisette, but the extensive list of ingredients also includes Chinese star anise, Mediterranean anise, juniper, yarrow (Achillea millefolium) &nbsp;<a href="https://www.herbal-organic.com/en/pubmed/Minireview_on_Achillea_millefolium_Linn_23959026" target="_blank" data-ref="Minireview on Achillea millefolium Linn. | Herbal &amp; Natural Medicine" rel="noopener">[ref. 1]</a> , ginger (Zingiber officinale) &nbsp;<a href="https://www.herbal-organic.com/en/pubmed/Zingiber_officinale_ginger_Monograph_12946242" target="_blank" data-ref="Zingiber officinale (ginger). Monograph. | Herbal &amp; Natural Medicine" rel="noopener">[ref. 2]</a>&nbsp; lavender (Lavandula) &nbsp;<a href="https://www.herbal-organic.com/bg/herb/14546" target="_blank" data-ref="Lavandula" rel="noopener">[ref. 3]</a> , cinnamon (Cinnamomum Verum)&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14482" target="_blank" data-ref="Cinnamon" rel="noopener">[ref. 4]</a> and mint (Mentha)&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14450" target="_blank" data-ref="Mentha" rel="noopener"> [Ref. 5]</a> &nbsp;

Galliano-/LIVORNO,-ITALY/_0_1

In an appearance similar to Strega, Galliano is sweet and has an intricate aroma <a href="https://www.herbal-organic.com/bg/herb/14437" target="_blank" data-ref="Vanilla" rel="noopener">of vanilla [ref. 6] and</a> anise with fine citrus, woody, and herbal notes. It is used both as a diet and as an ingredient for cocktails, especially Harvey Wallbanger.

Zirbenlikör-/AUSTRIA/

Zirbenlikör /AUSTRIA/ 

Zirbenlikör-/AUSTRIA/_0_0

Zirbenlikör is a pine liqueur that is produced in alpine countries, but is mostly associated with Austria. Alcohol is made from pine cones, usually Arolla Stone Pines, which are picked in the summer when they are still green. They are then cut and soaked in a wheat spirit or fruit brandy. As they ripen, they give the base a distinctive reddish tinge.&nbsp;

Zirbenlikör-/AUSTRIA/_0_1

Zirbenlikör is warm, fresh and soft with typical floral and pine notes. It is often drunk independently as an après-ski drink, but it can also be used in cocktails or long drinks.

Averna-/CALTANISSETTA,-ITALY/

Averna /CALTANISSETTA, ITALY/ 

Averna-/CALTANISSETTA,-ITALY/_0_0

Some sources claim that the recipe was handed over to Avernas by a monk from the local Monastery of San Spirito.&nbsp;

Averna-/CALTANISSETTA,-ITALY/_0_1

The exact list of ingredients remains a family secret of Averna, but it is said that this bitter-sweet liqueur is made with more than 60 different herbs, roots, pomegranate and essential oils of bitter Sicilian lemons.

Tentura-/PATRAS,-GREECE/

Tentura /PATRAS, GREECE/

Tentura-/PATRAS,-GREECE/_0_0

Tentura (Tentura) is a traditional liqueur that comes from Patras. It is prepared by pouring brandy or rum with herbs and spices. The most common flavors include cinnamon and cloves &nbsp;<a href="https://www.herbal-organic.com/bg/herb/160574" target="_blank" data-ref="Dianthus" rel="noopener">[ref. 7]</a>&nbsp; but nutmeg and citrus fruits are often used in the recipes. Tentura has an amber or dark color with aroma and taste, reminiscent of warming spices and vanilla.

Tentura-/PATRAS,-GREECE/_0_1

Génépi-/AOSTA-VALLEY,-ITALY/

Génépi /AOSTA VALLEY, ITALY/ 

Génépi-/AOSTA-VALLEY,-ITALY/_0_0

Génépi (Jenepi) is an herbal liqueur that is usually made by soaking dried herbs in neutral alcohol or cereal spirit, with added sugar. Although small amounts of other herbs can be added to the macerë, the most famous are the Alpine shrubs of the genus Artemisia (wormwood) &nbsp;<a href="https://www.herbal-organic.com/bg/search/Artemisia" target="_blank" data-ref="Artemisia" rel="noopener">[ref. 8]</a>&nbsp;which give the drink a distinctive, subtle bitter taste.

Pelinkovac-/CROATIA/

Pelinkovac /CROATIA/

Pelinkovac-/CROATIA/_0_0

Pelinkovac is a traditional Croatian herbal liqueur produced by distillation of herbal macerati. The distillate is regulated and mixed with water, alcohol and macerate base. Pelinkovac should always have a dominant element of wormwood (Artemisia absinthium) &nbsp;<a href="https://www.herbal-organic.com/bg/herb/15289" target="_blank" data-ref="Artemisia absinthium" rel="noopener">[ref. 9]</a> , usually <a href="https://www.herbal-organic.com/bg/herb/15577" target="_blank" data-ref="Anethum" rel="noopener">supplemented by</a> &nbsp;dill [ref. 10]&nbsp; sage (Salvia Officinalis) &nbsp;<a href="https://www.herbal-organic.com/bg/herb/14411" target="_blank" data-ref="Salvia officinalis" rel="noopener">[ref. 11]</a>&nbsp; and mint, but the final herbal composition may vary depending on the region and season.

Amaro-Lucano-/PISTICCI,-ITALY/

Amaro Lucano /PISTICCI, ITALY/ 

Amaro-Lucano-/PISTICCI,-ITALY/_0_0

Lucano is an Italian amaro that is flavored with more than 30 plants. Some of them are known as wormwood, sage, &nbsp;<a href="https://www.herbal-organic.com/bg/herb/14624" target="_blank" data-ref="Gentiana" rel="noopener">tinty [ref. 12]</a> ,&nbsp;<a href="https://www.herbal-organic.com/bg/herb/15892" target="_blank" data-ref="Angelica archangelica" rel="noopener">angelica [ref. 13]</a>&nbsp; bitter orange and ruta, but the exact composition and recipe remain secret. The resulting drink is clear, of attractive mahogany color and is best served clean, preferably well chilled or with ice.

Amaro-Lucano-/PISTICCI,-ITALY/_0_1

Ancho-Reyes-/PUEBLA-DE-ZARAGOZA,-MEXICO/

Ancho Reyes /PUEBLA DE ZARAGOZA, MEXICO/ 

Ancho-Reyes-/PUEBLA-DE-ZARAGOZA,-MEXICO/_0_0

Ancho Reyes is a unique Mexican liqueur soaked in peppers ancho - the dried version of mature poblano chillies. The recipe is based on traditional Puebla liqueurs (menjurjes), which date back to the 1920s.&nbsp;

Ancho-Reyes-/PUEBLA-DE-ZARAGOZA,-MEXICO/_0_1

The whole process consists only of handmade and involves selecting only the best peppers, which are dried, then cut with scissors and allowed to soak in a cane spirit drink originating in Veracruz. After soaking, the spirit drink is mixed and then matures until it acquires its spicy and smoky flavors and flavors.&nbsp;

Ancho-Reyes-/PUEBLA-DE-ZARAGOZA,-MEXICO/_0_2

The original version of the liqueur is made from ripe red peppers, while the newer version Ancho Reyes Verde is made from previously picked, blended green peppers.

Among alcoholic beverages, liqueurs are some of the most numerous types, flavors, composition and origin. In many countries they have been produced for decades with traditions in the industry wonderful herbal liqueurs, including Italy, France, USA, Spain, Germany, Mexico and Sanat.io other countries. <a href="../../p/%D0%9D%D0%B0%D0%B9-%D0%BF%D0%BE%D0%BF%D1%83%D0%BB%D1%8F%D1%80%D0%BD%D0%B8%D1%82%D0%B5-%D0%B1%D0%B8%D0%BB%D0%BA%D0%BE%D0%B2%D0%B8-%D0%BB%D0%B8%D0%BA%D1%8C%D0%BE%D1%80%D0%B8-%D0%B2-%D1%81%D0%B2%D0%B5%D1%82%D0%B0-%D0%BA%D0%BB%D0%B0%D1%81%D0%B0%D1%86%D0%B8%D1%8F-%D1%87%D0%B0%D1%81%D1%82-1" target="_blank" rel="noopener">The world's most popular herbal liqueurs [part 1 ranking]</a> and <a href="../../p/%D0%9D%D0%B0%D0%B9-%D0%BF%D0%BE%D0%BF%D1%83%D0%BB%D1%8F%D1%80%D0%BD%D0%B8%D1%82%D0%B5-%D0%B1%D0%B8%D0%BB%D0%BA%D0%BE%D0%B2%D0%B8-%D0%BB%D0%B8%D0%BA%D1%8C%D0%BE%D1%80%D0%B8-%D0%B2-%D1%81%D0%B2%D0%B5%D1%82%D0%B0-%D0%BA%D0%BB%D0%B0%D1%81%D0%B0%D1%86%D0%B8%D1%8F-%D1%87%D0%B0%D1%81%D1%82-2" target="_blank" rel="noopener">World's most popular herbal liqueurs [ranking part 2]</a>

The world's most popular herbal liqueurs [part 3]

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Бетина Цветкова

The most popular herbal liqueurs in the world

The-most-popular-herbal-liqueurs-in-the-world_0_0

Salers-Liqueur-/CORRÈZE,-FRANCE/

Salers Liqueur /CORRÈZE, FRANCE/ 

Salers-Liqueur-/CORRÈZE,-FRANCE/_0_0

This French tint liqueur was first produced in 1885. Then leave to rest in oak barrels Of Lymusin before correcting with sugar, alcohol and water and usually reaches 16% ABV (alcohol by volume).&nbsp;

Salers-Liqueur-/CORRÈZE,-FRANCE/_0_1

"Salers" is a complex liqueur characterized by its herbal, citrus notes and light golden color. Its subtle bitterness is best appreciated when served on ice and drunk slowly, but it may also be suitable for making cocktails and long drinks.&nbsp;

Amaro-Bràulio-/BORMIO,-ITALY/

Amaro Bràulio /BORMIO, ITALY/ 

Amaro-Bràulio-/BORMIO,-ITALY/_0_0

Bràulio is an Italian amaro created in 1875 by Francesco Peloni, a chemist from Bormio who was an expert on medicinal herbs from the Alpine region of Valtelina. Although the recipe and the exact ingredients are kept secret, it is known that the drink is made with a variety of herbs, roots, plants from Valtelina (valley in lombardy region, Italy) &nbsp;<a href="https://www.herbal-organic.com/bg/herb/14624" target="_blank" data-ref="Gentiana" rel="noopener">as tinty root [ref. 1]</a> , wormwood [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14426" target="_blank" data-ref="Artemisia" rel="noopener">[ref. 2]</a> ], juniper fruits [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14748" target="_blank" data-ref="Juniperus communis" rel="noopener">[ref. 3]</a>&nbsp; and achilles.

Amaro-Bràulio-/BORMIO,-ITALY/_0_1

The plants are dried and digested before being added to the alcohol stew. Spring water and sugar are added and the filtered mixture is allowed to mature for two years in Slavonic oak barrels. The process leads to a balanced amaro with amber color, which is slightly bitter, herbaceous and earthy, with notes of sweetness and spicyness.

Liquore-di-alloro-/APULIA,-ITALY/

Liquore di alloro /APULIA, ITALY/ 

Liquore-di-alloro-/APULIA,-ITALY/_0_0

Daffin liqueur is a traditional specialty usually associated with Puglia, although similar varieties can be found in other Italian regions. This green liqueur is produced by soaking fresh laurel leaves Laver (Laurus Nobilis) [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/15270" target="_blank" data-ref="Laurus nobilis" rel="noopener">[ref. 4]</a>&nbsp;] in alcohol. The only other ingredients include sugar and water, which change the sweetness and strength of the liqueur.

Liquore-di-alloro-/APULIA,-ITALY/_0_1

When drained and sweetened, Liquore di alloro should stay in a cold and dark place. This aromatic and herbal drink is mostly homemade and is usually consumed as a well-chilled diet.

Liquore-di-alloro-/APULIA,-ITALY/_0_2

Killepitsch-/DÜSSELDORF,-GERMANY/

Killepitsch /DÜSSELDORF, GERMANY/

Killepitsch-/DÜSSELDORF,-GERMANY/_0_0

Killepitsch is a German herbal liqueur (kräuterlikör), which is made with an impressive 98 different herbs and spices. The drink has been produced since 1858 by the Bush family from Dusseldorf, and the original recipe is still kept secret.

Killepitsch-/DÜSSELDORF,-GERMANY/_0_1

"Killepitsch" is a rich and smooth dark red liqueur, which is characterized by a bitter-sweet taste and aromas of dried fruits and warming spices. It is best served and taken mostly as a diet. Killepitsch is bottled at 42% ABV, so care should be taken with the consumption of large quantities.

Amaro-Nonino-/PERCOTO,-ITALY/

Amaro Nonino /PERCOTO, ITALY/

Amaro-Nonino-/PERCOTO,-ITALY/_0_0

"Amaro Nonino" is a type of amaro made from aged grape brandy and macerate, which includes various plants. The combination matures for a minimum of five years in Nevers, Limousin and ex-sherry oak barrels. The resulting drink has a warm amber color.

Amaro-Nonino-/PERCOTO,-ITALY/_0_1

The aroma is dominated by orange peel and is complemented by apricots, caramel, fine baking spices and some herbal notes. The taste is bitter-sweet, with sweet and spicy notes. Although it is quite innovative Italian amaro – it was introduced in 1992 – this herbal liqueur is produced by the Nonino family, which has been in the drinks business since the late 19th century.

Kuemmerling-/BODENHEIM,-GERMANY/

Kuemmerling /BODENHEIM, GERMANY/

Kuemmerling-/BODENHEIM,-GERMANY/_0_0

"Kuemmerling" is a type of herbal liqueur that is classified as kräuterlikör. It was created by Hugo Kumerling in 1938, and since 1963 the drink has been produced in Bodenheim. Although the exact recipe is kept secret, "Kuemmerling" was created with a large selection of herbs and spices such as cloves [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14522" target="_blank" data-ref="Syzygium aromaticum" rel="noopener">[ref. 5]</a> ], cinnamon bark [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14482" target="_blank" data-ref="Cinnamon" rel="noopener">[ref. 6]</a> ,, licorice, wormwood, mint [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14450" target="_blank" data-ref="Mentha" rel="noopener">[ref. 7]</a> ], marsh ayr [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/15226" target="_blank" data-ref="Acorus calamus" rel="noopener">[ref. 8]</a> ] and angelica root [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/15892" target="_blank" data-ref="Angelica archangelica" rel="noopener">[ref. 9]</a>&nbsp;].

Kuemmerling-/BODENHEIM,-GERMANY/_0_1

This is a drink of amber color, which is characterized by herbaceous and bitter tastes. The drink is bottled at 35% ABV and is usually sold in miniature spirits bottles of 20 ml.&nbsp;

Kuemmerling-/BODENHEIM,-GERMANY/_0_2

This liqueur is best served chilled, preferably in a glass of shot, and is mostly consumed as a DJ.

Kuemmerling-/BODENHEIM,-GERMANY/_0_3

Among alcoholic beverages, liqueurs are some of the most numerous as types, flavors, composition and origin. In many countries they have been produced for decades with traditions in the industry wonderful herbal liqueurs, including Italy, France, USA, Spain, Germany, Belgium and others. There are more places where interesting recipes for local herbal liqueurs can be found, so we continue the selection very soon and again only in Sanat.io.

The world's most popular herbal liqueurs [part 2]

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Liquore-alla-liquirizia-/CALABRIA,-ITALY/

Liquore alla liquirizia /CALABRIA, ITALY/ 

Liquore-alla-liquirizia-/CALABRIA,-ITALY/_0_0

This licorice liqueur (Glycyrrhiza glabra) is traditionally associated with Calabria (Italy), which is well known for its licorice root. [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14527" target="_blank" data-ref="Glycyrrhiza" rel="noopener">[ref. 1]</a>&nbsp;] Liqueur is made of pure licorice and neutral alcohol. The combination is sweetened and filtered, the result being a dark liqueur with a characteristic bitter-sweet taste and aroma.

Liquore-alla-liquirizia-/CALABRIA,-ITALY/_0_1

Traditionally, this liqueur is used as a digestif. It can be made at home, but there are also industrially produced versions. This liqueur should always be served well chilled, clean or with ice cubes. It is also a good ingredient for making cocktails.

Suze-/THUIR,-FRANCE/

Suze /THUIR, FRANCE/ 

Suze-/THUIR,-FRANCE/_0_0

Suze-/THUIR,-FRANCE/_0_1

Originally launched in 1889, Suze&nbsp;is a French liqueur invention of Fernando Muro, who originally produced it in the municipality of Maisons-Alfort. He decided to distill the roots of the wild&nbsp; tint (Gentiana punctata), along with a secret combination of other herbs and spices, to create this complex aperitif, which is characterized by floral, bitter and slightly spicy flavors.

Suze-/THUIR,-FRANCE/_0_2

While the dominant aroma is given with pureed tinted roots, the drink also brings subtle earthy notes of citrus, vanilla [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14437" target="_blank" data-ref="Vanilla" rel="noopener">[ref. 2]</a>&nbsp;],&nbsp; apricots (Prunus armeniaca) and caramel. Seuss is usually served cold, as a long drink, when usually combined with tonic or orange juice.

Suze-/THUIR,-FRANCE/_0_3

Centerba-/ABRUZZO,-ITALY/

Centerba /ABRUZZO, ITALY/

Centerba-/ABRUZZO,-ITALY/_0_0

"Centerba" is distilled from different plants native to the Alpine regions of Abruzzi, Italy. The name suggests that 100 herbs are needed to produce this greenish mixture, but manufacturers keep the ingredients a closely guarded secret.

Centerba-/ABRUZZO,-ITALY/_0_1

The most powerful of all Italian liqueurs, "Centerba" was originally made of herbalists as a dijestif. True to Abruzzi's taste, "the more spicy, the better," Centerba creates such a strong hot sensation in the throat that it may seem to be seasoned with peperoncino.

Centerba-/ABRUZZO,-ITALY/_0_2

The liqueur itself is available in a bottle in an attractive straw basket.

Amargo-Obrero-/ROSARIO,-ARGENTINA/

Amargo Obrero /ROSARIO, ARGENTINA/

Amargo-Obrero-/ROSARIO,-ARGENTINA/_0_0

"Amargo Obrero" is a dark brown bitter characterized by its herbal, almost licorice-like taste. It was originally established in 1887 as a response to the preference for sugary drinks of the higher classes, and has since been known as an aperitif of the Argentinian people and a drink of the working class.

Amargo-Obrero-/ROSARIO,-ARGENTINA/_0_1

Although it can be consumed on its own, "Amargo Obrero"&nbsp; is usually used in mixed drinks. While the standard for it includes a combination with a tonic, other suggestions include grapefruit juice, Coca-Cola or carbonated water. The drink is bottled at 19.9% ABV (alcohol by volume).

Herbsaint-/NEW-ORLEANS,-UNITED-STATES-OF-AMERICA/

Herbsaint /NEW ORLEANS, UNITED STATES OF AMERICA/ 

Herbsaint-/NEW-ORLEANS,-UNITED-STATES-OF-AMERICA/_0_0

Herbsaint is an anise-flavored liqueur that originates in New Orleans. It was created in 1934 by J. M. Legendre, a Pharmacist from New Orleans who freely modeled the drink on absinthe, which was banned in the United States at the time. Liqueur is green and herbaceous in taste and aroma, with dominant notes of anise (Pimpinella anisum) and licorice (Glycyrrhiza glabra). [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/15758" target="_blank" data-ref="Pimpinella anisum" rel="noopener">[ref. 3]</a>&nbsp;]

Herbsaint-/NEW-ORLEANS,-UNITED-STATES-OF-AMERICA/_0_1

The original recipe was changed in the 1970s, but the current owner re-introduced the creator's original in 2010. Unlike absinthe, this liqueur does not contain wormwood and has more to do with French pastis. [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/15289" target="_blank" data-ref="Artemisia absinthium" rel="noopener">[ref. 4]</a>&nbsp;]

Hierbas-ibicencas-/IBIZA,-SPAIN/

Hierbas ibicencas /IBIZA, SPAIN/

Hierbas-ibicencas-/IBIZA,-SPAIN/_0_0

"Hierbas ibicencas" are liqueurs for Ibiza (Spain), made with various herbs that are soaked in anise-based alcohol. This liqueur has a long tradition on the island, and although it is produced on an industrial scale, many locals use their traditional family recipes and use native Mediterranean plants to make homemade versions of the drink.

Hierbas-ibicencas-/IBIZA,-SPAIN/_0_1

A bottle of this liqueur can include a dozen different flavors. Standard options include chamomile (Matricaria)&nbsp; [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14896" target="_blank" data-ref="Matricaria" rel="noopener">[ref. 5]</a> ], laurel tree [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/15270" target="_blank" data-ref="Laurus nobilis" rel="noopener">[ref. 6]</a> ], rosemary (Rosmarinus) [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14703" target="_blank" data-ref="Rosmarinus" rel="noopener">[ref. 7]</a> ], thymus [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14334" target="_blank" data-ref="Thymus" rel="noopener">[ref. 8]</a> ], lavender (Lavandula) [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14546" target="_blank" data-ref="Lavandula" rel="noopener">[ref. 9]</a> ],&nbsp; dill (Anethum) [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/15577" target="_blank" data-ref="Anethum" rel="noopener">[ref. 10]</a> ], sage (Salvia Officinalis) [&nbsp;<a href="https://www.herbal-organic.com/bg/herb/14411" target="_blank" data-ref="Salvia officinalis" rel="noopener">[ref. 11]</a> ] and others. The drink is best taken as a digestif.

Hierbas-ibicencas-/IBIZA,-SPAIN/_0_2

Herbero-/VALENCIAN-COMMUNITY,-SPAIN/

Herbero /VALENCIAN COMMUNITY, SPAIN/ 

Herbero-/VALENCIAN-COMMUNITY,-SPAIN/_0_0

Herbero is a Spanish liqueur originating in valencia's Serra de Mariola mountain range. Officially called "Herbero de la Serra de Mariola", this herbal liqueur is made of anise and various mountain herbs. The drink can be distilled or macerated (made by infusion with other herbs in vegetable oil).

Herbero-/VALENCIAN-COMMUNITY,-SPAIN/_0_1

Along with anise, it is usually made with a selection of local herbs such as sage, chamomile, mint, dill, anise, lavender, thyme and much more. "Herbero" can vary in color, from saturated yellow-green to amber. It has herbal aromas and taste, with a distinctive note of anise.

Elixir-d'Anvers-/ANTWERP,-BELGIUM/

Elixir d'Anvers /ANTWERP, BELGIUM/

Elixir-d'Anvers-/ANTWERP,-BELGIUM/_0_0

"Elixir d'Anvers" is an herbal liqueur from Antwerp. The exact recipe is a closely guarded secret, but is said to include more than thirty plants. After soaking and distillation matures in oak barrels. The result is a dark yellow liqueur of a distinctive herbal character.

Elixir-d'Anvers-/ANTWERP,-BELGIUM/_0_1

"Elixir d'Anvers" dates back to 1863, when it was developed by Fran&ccedil;ois-Xavier de Beukelaer. He spent years perfecting the recipe until he achieved the desired result and created the perfect formula. The drink is still produced in the distillery de Beukelaer. The elixir can be consumed clean or with an appropriate amount of ice.

Many countries have great herbal liqueurs, including Italy, France, USA, Spain and Belgium. There are more places where interesting recipes for local herbal liqueurs can be found, so we will continue the selection very soon and again only in our portal Sanat.io.

The world's most popular herbal liqueurs [ranking part 1]

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General-information-on-birch-trees-and-leaves

General information on birch trees and leaves

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"Birch leaf" is the common name for the leaves of the betula pendula roth tree or Betula pubescens Ehrh. &nbsp;<a href="https://link.springer.com/chapter/10.1007/978-3-642-61535-1_16?error=cookies_not_supported&amp;code=1dc7934c-8d6d-41fc-9b96-1b33046d2d07" target="_blank" data-ref="Birch ( Betula spp.)" rel="noopener">[Ref. 1]</a>&nbsp; The genus Betula, colloquially known as birches, is composed of about 120 different species of small to medium-sized deciduous trees and shrubs with thin leaves.

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Throughout history, birch bark has been used in the practices of traditional medicine by the indigenous peoples of North America to treat superficial wounds by applying the bark directly to the skin. The birch leaf, in turn, was used as a mild diuretic for the dew of the urinary tract, especially in inflammations and cases of blockage of the kidneys. It is also used as an aid in the treatment of bacterial infections and spasmodic urinary tract disorders.

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Ayurvedic health benefits of birch leaves

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In The Science and Practice of Herbal Medicine, phytotherapist David Hoffman writes: "Birch leaves are an effective remedy for cystitis and other urinary system infections and help remove excess water from the body. &nbsp;<a href="https://books.google.de/books?id=e10oDwAAQBAJ&amp;newbks=0&amp;hl=en&amp;redir_esc=y" target="_blank" data-ref="Medical Herbalism" rel="noopener">[ref. 2]</a>&nbsp;Perhaps because of this purifying and diuretic activity, the plant has been used to treat gout, rheumatism and mild arthritic pain. With urinary tract infections, tea can be prepared, with several leaves boiled in a glass of water for 5-10 minutes. Tea is consumed unsweetened.

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Some of the other areas of application for which there is evidence that birches and their components have a beneficial effect are:

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<ul><li style="font-weight: 400;" aria-level="1">Blood purifier: Use a tablespoon of inner birch bark with one glass of boiling water. Take one glass a day.</li><li style="font-weight: 400;" aria-level="1">Analgesic: Birch essential oil can be applied externally to relieve headaches, menstrual cramps, abdominal cramps, gout, rheumatism and other pains.</li><li style="font-weight: 400;" aria-level="1">Wounds: Boil the bark in a little water and use the liquid for wound cleaning.</li><li style="font-weight: 400;" aria-level="1">Baldness: The decoction of leaves can be used as a means of rinsing hair.</li><li style="font-weight: 400;" aria-level="1">Arthritis: Prepare for the decoction 1 teaspoon birch bark and 1 teaspoon dandelion root (Radix Taraxaci). Add 1 slice of grated ginger root (Zingiber officinale). Keep it low. Turn off the heat when it boils. Drink half a cup when it cools down. Do not use this medicine if you are sensitive to analgesics.</li><li style="font-weight: 400;" aria-level="1">Septicaemia: Take an equal amount of nettle root (Urtica dioica L.), horseradish leaves (Equisetum arvense L.), birch leaves, dandelion leaves. Prepare a potion. Take one glass once a day.</li><li style="font-weight: 400;" aria-level="1">Kidney stones: Boil one tablespoon of birch leaves in half a glass of water for 10 minutes. Leave to stand for 2 hours. Add half a tablespoon of baking soda. Take one glass a day.</li><li style="font-weight: 400;" aria-level="1">Gallstones: Take dandelion root, milk thistle (Silybum marianum), birch leaves and nettle leaves in equal quantities. Make tea by boiling all these herbs together and drinking regularly to prevent kidney and bile stones.&nbsp;</li></ul>

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Possible side effects when using birch leaves

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People who are allergic to wild carrots, wormwood, celery and other spices may react to birch pollen. This pollen can also cause allergic reactions in people who are sensitive to other plants such as apples, soybeans, hazelnuts and peanuts.

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Side effects reported with birch leaf medicines include:

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<ul><li style="font-weight: 400;" aria-level="1">Diarrhea.</li><li style="font-weight: 400;" aria-level="1">A feeling of discomfort similar to getting sick.</li><li style="font-weight: 400;" aria-level="1">Allergic reactions such as itching, rash and stuffy and runny nose. &nbsp;<a href="https://www.ncbi.nlm.nih.gov/labs/pmc/articles/PMC7126499/" target="_blank" data-ref="Medicinal plants of the genus Betula&mdash;Traditional uses and a phytochemical&ndash;pharmacological review" rel="noopener">[Ref. 2]</a>&nbsp; </li></ul>Birch leaves should not be used in patients with a decreased renal or cardiac function. Pregnant and lactating mothers should avoid the use of birch leaves. It should also be taken into account that birch leaves can lead to an increase in the amount of salt in the body, which in turn worsens problems with high blood pressure. Therefore, if you have any of these conditions, ask your doctor for advice before taking tea, using in culinary or other things invlonving birch leaves.

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Birch leaves are traditionally used as a herbal treatment and as an antiseptic for the urinary tract, to relieve arthritic pains and due to their antimicrobial action. Birch leaves can be boiled in tea and taken internally for various health problems, but there are some contraindications, for example, in people with hypertension, pregnant and nursing mothers.

Birch leaves - health benefits, usage and side effects

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Birch leaves - healing properties, use and side effects

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Author: Sylvia Marinova, PhD student in the "Genomic Stability" lab at BAS

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Anise is an integral part of so many traditional drinks, that it is very likely that you have already encountered it, be it in our mastic, the Greek ouso, the Italian sambuca, the Turkish brandy (interestingly, like its name, this drink is obtained in a similar way to grape brandy, but anise is added in the fermentation of fruits) or simply at the end of a heavy evening with the high-alcohol absinthe. But you may not remeber the later very well.

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Of course, in addition to the popularity of the herb for the making of alcoholic products, it deserves a lot of attention, too, because of its healing properties - which is why it is also the subject of this article. The anise and its applications are among the most well-known in traditional medicine of many cultures. In ancient Rome, for example, the herb was mainly used as a means of aiding digestion, and the ancient Greeks recommended it in the treatment of cough. In the text we will get to know in more detail the origin, biological features, chemical composition and applications of anise.

Botanical-description

Botanical description

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The most popular variety of anise, which is used for healing purposes, is the plant with the Latin name Pimpinella anisum. It belongs to the Apiaceae family, just like its close relative fennel.