This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
No. 1434. - This is a hardy shrubby plant, which is propagated by dividing the roots. The leaves, which are pale-green in color, are divided into narrow, thread-like segments, and have a strong, resinous, aromatic and pleasant odor, but are bitter to the taste. The root is seldom used, but the leaves and young branches are employed in the same manner and for the same purposes as common wormwood.
 
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