Mugwort (Atremisia vulgaris) In North America, this plant seems to be known primarily as an herb for stimulating dreaming and healthy sleep. It is an herb with deeply rooted traditional use and is a fantastic culinary ingredient. It contains thujone, which is the compound that ties together the flavors of sage, tansy and wormwood.
This herb lends itself to soups and stews - add a handful of chopped mugwort when the dish is cooked and allow to infuse for about 5 mins with the lid on. If you make your own tofu, you can use it to impart a gentle green color and a delightful flavor. Traditionally mugwort was cooked with fat, the fragrant flavors are fat-soluble.