Originated in Europe. Artemisia capillaris has been cultivated artificially in Russia, Georgia, France, the Netherlands, Hungary and California, among which France has a long history of cultivation and consumption and is one of the famous spices in France. Artemisia capillaris has been widely planted. In China, it is distributed in northwest China, Mongolia and parts of Russia, and grows on sunny slopes in mountainous areas. Functions and uses:

In France, wormwood is known as the "king of vanilla" and is an important seasoning for many classic French dishes. There is even a saying that "a cook can't cook without wormwood". The tender stems and leaves of Artemisia capillaris are fragrant and sweet, slightly bitter, and have a taste similar to hay. They can be used as condiments for pork, beef, chicken, leeks, potatoes, tomatoes, carrots, onions, asparagus, mushrooms, cauliflower, beans and rice. Broken leaves can be added to clear soup, stuffing or scrambled eggs, or directly coated on roast chicken or mixed with chicken stuffing. Fresh leaves can also be used as seasonings such as vinegar, salad and tartar sauce. Because the aroma is strong, it is not suitable for putting more.