Southernwood

It was grown in Britain in Elizabethan times, mainly for its medicinal properties; and has been used in minor ways in the kitchen in various European countries, e.g. Italy, where the young shoots flavour certain sweet dishes and the leaves may be included in stuffings for pork or goose, or to flavour vinegar. After being introduced to N. America around 1600 it became an occasional culinary ingredient there.