OK, it was fun when everyone started listing herbs they've seen used in absinthe. Let's start that thread, staying on topic, of course, again! I'll start!

Wormwood
Hyssop
Green Anise
Star Anise
Fennel
Lemon Balm (Melissa)
Coriander
Angelica Seed (Angelica Root)
Roman Wormwood
Mint
Cinnamon
Calamus Root
Chamomile
Valerian Root
Tarragon

Tansy.
Damiana.

Genepi.

Veronica
Cardamom
Lavender

Something red.

Whatever those beetles are that they use in Serpis.

Box Elder Bugs, I believe.
Sasparilla

Yum, Box Elder Bugs!

Man, check out those eyes.

"Valerian Root"

Really???

"Cinnamon"
Hah, my secret spice!!

Nutmeg

Parsley
Sage
Rosemary
Thyme

DG

Then Spinach has to be added to the list too.

Juniper berries
Orange peel
Dittany

one old protocol called for:
Elecampane root

Grains of Paradise
Coracao (Bitter Orange Peel)
Mace (the spice, not the spray)

someone mentioned this herb (long time ago)
being used for coloring:

stinging nettle

OUCH!

...

Garlic
Basil
Crushed Red Pepper

....oh wait, that's for my marinara sauce.

Rimmy: :PTFA:

Also known as Black Alder root. From the Nimes recipe.

Not sure if you meant Angelica root & seed were interchangeable, but they're definitely not.

Is that what is used for the red coloring in SERPIS?

...

Herbie?

...

Valarian root? Gross! That stuff stinks! Also, the other oster was dead on. Zzzzz.


"Tansy.
Damiana"

hehehe, now THAT will get ya high!

Jackfruit
Melissa and Lemon Balm

"Jackfruit"?

Melissa is OK to use, but lemon balm tastes like lemon pledge. Unless you use them both together, then it tastes OK...

Nope, just put together since they are the same plant.

I believe the Valerian root was used for a "night-capper" absinthe with the idea that it would allow someone to go to sleep after drinking it (vs. staying up all night like normally happened). Was told it didn't work.

I dont think anyone added Mint...

Cardamon? A friend of mine bought me some Green Cardamon to use.
Anyone want to say what flavor/etc it imparts?

Yeah, you know ... that fat kid on South Park.

DG

I love the SCENT of cardamom.

The taste is some kind of soapy,
like turbocharged star anise.
Very powerful spice, therefore
very difficult to balance.

Porkio, can you please tell me, what the French word
for "Elecampane Root" is in The Nimes protocol.
My Duplais is at home, so I´m not able to check it right now.

I´m almost sure, that Elecampane is NOT Black Alder.

Elecampane

Alder

Unfortunately I can't find my photocopy of DuPlais (English translation), but DeBrevans says "Root Black Alder" for the Nimes recipe, and there is no mention of Elecampane, though I remember the same recipe being in DuPlais except it says Elecampane.

Black Alder is a plant native to North America, so it's surprising it would be listed in a French recipe at all. You're right, they do appear to be entirely different plants. I just assumed they were the same plant, as Debrevans & Duplais often use different names for the same plant (anise seed vs. green anise, lemonbalm vs. Melissa, Genepi: Artemisia Rupestris vs. Genepi). I would assume DuPlais is correct, as that volume is much more detailed and specific than Debrevans.

(Yes, Jackfruit.)

That doesn't sound at all good. Would you care to elaborate?

http://www.crfg.org/pubs/ff/jackfruit.html

Not as bad as my scariest imaginings ( ) but still a little strange.

In absinthe?

Sure. Why not?

Sheeps, I think you've already had an absinthe with jackfruit in it...

Yes, I guess I have.

I can't say that I particularly noticed the fruit flavor, though.

Have you drank any red Absinthe?

Yeah, I did have a swallow or two of one (not counting the Serpis, the color of which is absolutely unnatural).

But I was thinking of a certain blanche I had that advertised itself as containing some percentage of 'Jugo de Fruit.'

I mean, I was pretty sure that it wasn't orange juice, but...

Technically some orange juice and jackfruit.

Jackfruit will make you trip Balz™. Literally...

Is Jackfruit the severed, low hanging nuts from a Jackalope?

DG

Big fruit.

JACKALOPIE!!!