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Background. The 2015 Nobel Prize in Medicine, awarded for the discovery of artemisinin in <i>Artemisia annua</i>, reignited interest in aromatic plants, including <i>Artemisia absinthium</i> L. This article delves into the historical, ethnopharmacological and medicinal significance of <i>A. absinthium</i>, examining its bitter taste noted since ancient Greek times and its association with medicinal properties throughout history. Despite being banned in the 20th century due to perceived health risks; recent research has led to the reconsideration of <i>A. absinthium</i>’s potential applications. This study focuses on the prebiotic efficacy of essential oils (EOs) from two <i>Artemisia</i> species: <i>A. absinthium</i> and <i>A. annua</i>. Materials and methods. A broth microdilution test, growth curve test and <i>in vivo</i> models were used to study the impact of low doses (from 0.5% <i>v</i>/<i>v</i> to 0.00048 <i>v</i>/<i>v</i>) of <i>Artemisia</i> spp-EO on the three probiotic strains (<i>Lactobacillus</i>, <i>Lactobacillus casei</i> and <i>Saccharomyces boulardii</i>). Results. These essential oils, when used in minimal concentrations (lower than 0.06% <i>v</i>/<i>v</i>), are safe and exhibit prebiotic effects on major probiotic strains, supporting the traditional culinary use of <i>Artemisia</i> spp. Conclusion. This research opens avenues for potential applications in the food industry, emphasizing the need for further exploration into the prebiotic properties of <i>Artemisia</i> spp-EOs and their influence on the microbiota.