Mugwort (Artemisia vulgaris) is a perennial herb renowned for its rich cultural heritage, aromatic profile, and diverse traditional uses. Native to Europe, Asia, and North Africa, this hardy plant is easily identified by its deeply lobed, silver-green leaves and subtle, sage-like aroma. Mugwort has held an important place in culinary practices, folklore, and herbal traditions for centuries.

Culinary Appeal of Mugwort

Mugwort’s flavor—a combination of earthy bitterness and herbal warmth—adds complexity to a variety of dishes. It is particularly valued for its role in enhancing traditional and regional recipes.

• East Asian Cuisine: A signature ingredient in Korean ssuk tteok and Japanese kusa mochi, providing a vibrant green color and a slightly bitter, aromatic note.

• European Applications: Used historically to season roasted meats, poultry, and fatty dishes for easier digestion.

• Teas & Beverages: When steeped, Mugwort creates a fragrant herbal tea known for its calming properties.

Why Choose Mugwort?

• Flavor Profile: Herbal, mildly bitter, with earthy undertones.

• Uses in Cooking: Ideal for baked goods, teas, savory rice cakes, and fatty meat dishes.

• Herbal Benefits: Traditionally used to support digestion, sleep, and energy balance.

• Spiritual Use: Revered in various folk rituals for its protective and dream-enhancing qualities.

Botanical and Cultural Significance

Botanical Name: Artemisia vulgaris
Common Names: Mugwort, Common Wormwood, Cronewort, Felon Herb, Sailor’s Tobacco, Moxa, Old Man, Muggons, Saint John’s Plant
Global Names:

• Arabic: عشبة الأفسنتين

• Persian: افسنطین

• Japanese: よもぎ (Yomogi)

• Korean: 쑥 (Ssuk)

• Chinese: 艾草 (Ài cǎo)

• French: Armoise

• German: Beifuß

• Hindi: नागदौन (Nagdaun)