Sweet Wormwood, also known by many names including sweet annie and qing hao, is a fragrant annual herb that thrives in herb gardens and naturalised plantings. Its delicate, finely divided leaves resemble those of a carrot and emit a strong, distinctive aroma when touched. Long valued for its medicinal properties in traditional systems, sweet wormwood has been used to manage fevers, chills, and inflammation. Its strong scent also makes it a lovely addition to dried herb bundles and garden borders, while its blooms attract pollinators throughout the growing season.

Where Can You Grow Sweet Wormwood?
Sweet Wormwood grows best in Zones 3–9 and prefers full sun and well-drained soil. It is tolerant of poor soils and dry conditions once established, making it a reliable option for low-maintenance herb gardens and sunny borders.

History and Historical Uses
Sweet wormwood has a long history of use in traditional Chinese medicine under the name qing hao, where it is most well known as the source of artemisinin, a compound used in modern antimalarial treatments. Across cultures, it has been used as an herbal remedy for colds, fevers, and inflammatory conditions, as well as in ceremonial bundles and aromatic wreaths.

Canadian Zone Information
Zones 8–9: Direct sow after last frost or start indoors 4–6 weeks before planting out.
Zones 5–7: Best started indoors and transplanted to a sunny site after frost danger has passed.
Zones 3–4: Start indoors and harden off before transplanting into warm, well-drained soil.

How to Grow and Harvest Sweet Wormwood
Planting: Sow seeds on the surface or lightly press into soil; do not cover. Keep moist until germination.
Watering: Water regularly during early growth; tolerates dry spells once mature.
Harvesting: Cut leafy branches as needed for fresh or dried use, before flowering.
Maintenance: Thin to allow air circulation; remove spent stems to promote self-seeding.

Seed Saving Tips for Future Supply
Allow to Flower and Seed: Let some plants mature fully and dry on the stem.
Harvest Seeds: Collect small seed heads once dry and brittle.
Dry and Store: Gently crush to release seeds, then separate from chaff.
Store: Store seeds in a dry, dark place; viable for 2–4 years.

Certified Organic By
Islands Organics Producers Association (Cert#1962)