The most common botanicals found in green absinthe are grand wormwood, green anise, and fennel. Many other herbs can be used, too, like star anise, angelica root, peppermint and coriander — but this differs amongst different producers and manufacturers of absinthe. Lemon balm, calamus, sandalwood, artemisia pontica, hyssop are also commonly used to give absinthe it’s distinct flavour profile, colour and reputation for causing hallucinogenic effects. Another important botanical ingredient in absinthe is calamus root, which contributes a sweet aroma, but is also known to add to the specific buzz of absinthe. Traditional absinthes obtain their green colour from the chlorophyll of the fresh herbs during maceration, which is simply when the plant materials are soaked in water, oil, or alcohol for a longer time.