Mugwort (Artemisia vulgaris) Mugwort's flavor is somewhere between lavender and sage. 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 the leaves to impart a gentle green color and a delightful flavor. Traditionally mugwort was cooked with fat, the fragrant flavors are fat-soluble. 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.
Old stems in Winter
Leafy tops in late Spring
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