Mugwort
Estimated Inventory, bunch : 0
This item was last sold on : 05/31/23
Description/Taste
Mugwort leaves vary in size and shape, depending on the age at harvest, and average 5 to 20 centimeters in length. The leaves are typically smooth, soft, papery, and pliable, showcasing serrated to even edges and deep lobes, determined by the specific variety. Mugwort leaves range in color from pale yellow to dark green, and the leaf’s underside is grey-green and covered in a layer of silver hairs. These hairs give the leaves a shimmering, grey hue in certain light, a distinct characteristic of the species. The stems are thick, fibrous, grooved, and fleshy, showcasing purple-green hues and fine hairs. The stems become woody with age and are not typically foraged for culinary use unless they are picked very young. Mugwort leaves have a crisp and slightly chewy consistency when raw, softening with cooking. The greens release a fragrant herbal aroma said to be similar in scent to bittersweet sage. The leaves are edible raw or cooked and have an herbal, grassy, tangy, green, and subtly bitter taste.
Seasons/Availability
Fresh Mugwort is typically foraged in the early spring and again in the late summer through fall. Dried Mugwort is available year-round.
Current Facts
Mugwort, botanically classified as Artemisia vulgaris, is an herbaceous shrub belonging to the Asteraceae family. There are over 500 species within the Artemisia genus worldwide and several of these species are similar in appearance, use, and flavor. This article highlights the most widespread type of Artemisia, generally known as Common Mugwort. The perennial plant reaches 1 to 2 meters in height and has traditionally been known as a species with medicinal, culinary, and folkloric properties. Common Mugwort is known by many names, including St. John’s plant, Chrysanthemum weed, and Sailor’s Tobacco in English, Ai Cao or Beiai in Chinese, Yomogi or Moxa in Japanese, Ssuk in Korean, Beifuß or Beifußkraut in German, Bijvoet in the Netherlands, Grabo in Swedish, Altamiza or Amarella in Italian, and Armoise or Armoise citronnelle in French. The English name Mugwort has several origin theories, with the most prevalent tracing back to the old English word “moughte” or “mucgwyrt” meaning “moth” or “midge.” “Wort” is a term for a “plant” or “root,” and the species acquired this moniker from its ability to repel pests with its strong scent. Other theories connect the species to its historical use as a flavoring in beer before hops were used. Mugwort was one of several types of herbs known as “gruit” that were used to add flavoring and preserving, and mugs were the typical vessel of choice to consume the beverage, eventually becoming Mugwort. Throughout history, Mugwort has been extensively documented as a medicinal, culinary, and ceremonial herb. The common species has been used in varying purposes throughout the Northern Hemisphere and has also expanded to be grown worldwide in the present day. In culinary preparations, Mugwort is utilized raw or cooked and is added to both savory and sweet recipes for enhanced flavoring, coloring, and nutritional properties.
Nutritional Value
Mugwort leaves are a common element in natural medicines throughout the Northern Hemisphere. The leaves can be used fresh or dried and are prepared in tea, tinctures, extracts, powders, and pills. Mugwort is a source of vitamin C to strengthen the immune system, fiber to regulate the digestive tract, and is thought to carry antifungal, anti-inflammatory, and antibacterial properties. The leaves are also said to hold various compounds used to make essential oils. In European natural medicines, fresh Mugwort leaves are crushed and topically applied to scars and burns to soothe itching. It was also once applied as a protective coating on the skin against poison oak rashes. Beyond skin irritations, Ancient Roman soldiers used to wrap the leaves around their feet and legs to protect against fatigue and Mugwort, in general, has been mentioned in remedies to relieve muscle aches, body pain, and as a method to support the liver. In Traditional Chinese Medicine, Mugwort is an ancient ingredient with warming properties. The most famous use in China is the practice of moxibustion. Mugwort leaves are rolled into small cones and are burned, producing smoke said to support overall chi health and enhance the effects of treatments such as acupuncture. In North America, Artmeisia douglasiana or California Mugwort, a distinct species from Common Mugwort, was traditionally used by indigenous tribes to enhance dreams and ward against spirits.
Applications
Mugwort has a subtly bitter, grassy, and herbal taste suited for fresh and cooked preparations. Young and tender leaves can be eaten raw and are typically tossed into salads. It is worth noting that Mugwort’s flavor is strong and a little goes a long way. Each species will also vary in flavor and texture. Mature Mugwort leaves are most commonly cooked to help reduce their bitterness and are added to soups and stews. In Europe, Mugwort leaves are often served in dishes with fattier elements to help aid in digestion and cut through the richness. The leaves are also baked into savory tarts, cooked into chutney, added to various grain and pasta dishes, or stirred into casseroles. In addition to culinary dishes, Mugwort leaves are popularly used as flavoring in vinegar, finishing salts, and honey. In Asia, Mugwort is added to seafood dishes, stuffed into steamed buns and dumplings, fried into tempura, or mixed into stir-fries. The greens are also boiled and pounded into mochi or used in pancake batter. Beyond savory dishes, Mugwort is sometimes cooked into desserts such as panna cotta and caramel. It is also dried as a spice or ground into a powder and used in bread, crackers, scones, and cookies. Try infusing Mugwort into tea, liquors, and other beverages for a bitter, earthy flavoring. Mugwort pairs well with rowan berries, raspberries, and mulberries, nuts such as walnuts, pecans, and almonds, pears, mushrooms, herbs including mint, basil, ad parsley, and cheeses such as goat, pecorino romano, and ricotta. Fresh Mugwort should be immediately consumed after harvest for the best quality and flavor and will only last for a few days in a sealed container in the refrigerator. The leaves can also be frozen or dried for extended use.
Ethnic/Cultural Info
Common Mugwort’s scientific name, Artemisia vulgaris, is derived from the name of the Greek goddess Artemis. In Greek mythology, Artemis was the goddess of the moon, childbirth, and the hunt. Mugwort is considered a lunar herb in natural medicines due to its ability to help relieve menstrual cramps and other woman gynecological ailments. Throughout history, women and the moon are deeply intertwined in folklore as the phases of the moon are similar to the menstrual cycles of women. Mugwort also has grey-green leaves with hairy undersides that are said to sometimes shimmer in the moonlight, another correlation to why it was named after the moon and moon goddess. In Ancient Greece, Mugwort was often offered as a gift to Artemis in her temples and was used as a sacred herb to help with female issues and illnesses. Mugwort’s healing and feminine reputation continued into the Middle Ages, where the plant was nicknamed the “mother of herbs.” The leaves were extensively used in natural medicines in Europe and the leaves were often used as physical, emotional, and spiritual protection. Mugwort also acquired the name St. John’s Herb in the Middle Ages in Germany and Holland from this evil-guarding ideal. Legend has it that John the Baptist once wore a girdle of Mugwort around his body as a symbol of protection in the wilderness. While this theory has not been proven, the symbolism of Mugwort protecting against evil became a favored practice over St. John’s Day in June. Participants typically wore a girdle or headband of Mugwort and danced around a fire. At the end of the celebration, the girdles were tossed into the fire for protection against evil for the year to come.
Geography/History
Common Mugwort, Artemisia vulgaris, is native to regions of Asia, Europe, and North Africa and has been growing wild since ancient times. The species thrives in temperate habitats and was widely used throughout the Ancient Egyptian, Greek, and Roman Empires as a medicinal and culinary ingredient. Mugwort was recorded in famed Roman naturalist Pliny the Elder’s “Naturalis Historia,” and in Greek physician Pedanius Dioscorides’s “Materia medica.” The species and its medicinal uses were also passed between generations through oral tradition. Mugwort was extensively used throughout the Middle Ages and Renaissance periods, and later in the 17th century, seeds from the species were introduced to North America. After its arrival in the New World, Artemisia vulgaris naturalized and spread across the continent, eventually traveling into Central and South America as a medicinal and culinary plant. Today, Common Mugwort has naturalized worldwide, except in Antarctica, and has remained a versatile species for cultural, culinary, and medicinal uses. Mugwort is a hardy, sometimes aggressive species that can grow along pathways, roadsides, fields, coastal habitats, gardens, and riverbanks. One plant can produce over 200,000 seeds in ideal growing conditions, contributing to each plant’s natural spread. Today, Mugwort is an invasive species and common garden weed in some regions. It is also a popular foraged species for culinary and medicinal use.
Recipe Ideas
Recipes that include Mugwort. One
is easiest, three is harder.| Eat Weeds |
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Mugwort & Mushroom Soup |
| Mom and Sisters |
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Mugwort Broth |
