Family: Daisy Family Habitat: Wasteland, roadside, embankments, along fields and track. Season: Leaf - Spring to early summer Flowers - late summer - early Autumn
Harvesting notes: This plant is considered an invasive in new York by the DEC. Take care when harvesting.
Culinary notes: 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 fatty meats the fragrant flavors are fat-soluble. Before hops it was often used in beer brewing. Mugwort contains thujone, which is the same compound giving flavors to sage, tansy and wormwood and in high doses can be toxic.