The aromatic leaves of many species of Artemisia are medicinal, and some are used for flavouring. Most species have an extremely bitter taste. A. dracunculus (Tarragon) is widely used as a herb, particularly important in French cuisine.

Artemisia absinthium (Absinth Wormwood) was used to repel fleas and moths, and in brewing (wormwood beer, wormwood wine). The aperitif vermouth (derived from the German word Wermut, “wormwood”) is a wine flavored with aromatic herbs, but originally with wormwood. The highly potent spirit absinthe, also contains wormwood. Wormwood has been used medicinally as a tonic, stomachic, febrifuge and anthelmintic.

Artemisia arborescens (Tree Wormwood, or Sheeba in Arabic) is a very bitter herb indigenous to the Middle East that is used in tea, usually with mint. It may have some hallucinogenic properties.

A few species are grown as ornamental plants, the fine-textured ones used for clipped bordering. All grow best in free-draining sandy soil, unfertilized, and in full sun.