![]() Above: One mugwort plant (right) can produce hundreds of thousands of seeds in a season.īy fall it is flowering and now mugwort’s strong, woody stalks can be over four feet tall. The tender early summer leaves can also be crisply fried and used to top a host of summer sandwiches. Above: Eggs on sourdough slathered with tomato-mugwort confit, with shaved radishes and fried mugwort. In Croatia it is divlji pelin and a traditional ingredient in white-hot digestifs. European vermouth derives its name from Wermut, German for “wormwood.” And Beifuß-the German name for mugwort-is sold as commercial herb in that country, both dried and fresh. Mugwort leaves are the grounding ingredient in my seasonal vermouths. The stems can be added entire to braises, curries, and marinades, chopped into stuffings, or put to infuse with red fruits and vodka (scroll down for the recipe). Above: Ladybugs hunt mugwort for aphids.īy midsummer mugwort has grown to a couple of feet tall-its stems sappily tender and green, and its flavor and scent stronger. Above: Spring mugwort before being blanched and folded into bread dough. The new leaves can be picked entire and wilted or tempura’d they have a mild flavor. In very early spring it emerges with soft, silvery leaves at the base of the previous year’s dead sticks. Mugwort has a long growing season, and multiple useful parts. People do smoke it, and dried mugwort is used in moxibustion. ![]() The first thing I was told about mugwort by a local forager on a walk in 2009 was that it would induce vivid dreams if I put it under my pillow. Above: Midsummer’s mugwort has tender stems. In my forage-inspired kitchen, mugwort is a standard herb. princeps) is prevalent and familiar in cooking as well as in traditional medicines. It is rarely used in American kitchens, despite being a culinary herb in parts of Europe, and well known in Korea (where it is called ssuk) and in Japan ( yomogi), where a closely-related species ( A. But mugwort is also a sage-fragrant and very palatable wormwood. Native to Eurasia, mugwort is highly invasive in North America, displacing swathes of native plants unable to compete with its perennial spread, fueled by an extensive underground rhizome system. The chances are good that you are surrounded by Artemisia vulgaris. Icon - Check Mark A check mark for checkbox buttons. Icon - Twitter Twitters brand mark for use in social sharing icons. Icon - Pinterest Pinterests brand mark for use in social sharing icons. flipboard Icon - Instagram Instagrams brand mark for use in social sharing icons. Icon - Facebook Facebooks brand mark for use in social sharing icons. Icon - Email Used to indicate an emai action. Icon - Search Used to indicate a search action. Icon - Zoom In Used to indicate a zoom in action on a map. Icon - Zoom Out Used to indicate a zoom out action on a map. Icon - Location Pin Used to showcase a location on a map. Icon - Dropdown Arrow Used to indicate a dropdown. Icon - Close Used to indicate a close action. Icon - Down Chevron Used to indicate a dropdown. Icon - Message The icon we use to represent an email action. Icon - External Link An icon we use to indicate a button link is external. Icon - Arrow Right An icon we use to indicate a leftwards action. Mugwort is a plant eaten by invasivores - it is an edible herb but is also harmful to the environment Icon - Arrow Left An icon we use to indicate a rightwards action.
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