Mugwort is the dried herb of Artemisia vulgaris, a hardy perennial with deeply lobed, silver-green leaves and a subtle, sage-like aroma. The flavour is herbal and mildly bitter with earthy undertones. It is native to Europe, Asia and North Africa, and has held a place in culinary practice and herbal tradition for centuries. How to use itIn East Asian cooking, mugwort is the signature ingredient in Korean ssuk tteok and Japanese kusa mochi, giving the rice cakes a vivid green colour and a slightly bitter, aromatic note. In Europe it was used to season roasted meats, poultry and fatty dishes, and it is still the traditional herb for roast goose in Germany, where the bitterness works as a counterpoint to richness. Steeped, it makes a fragrant herbal tea with an earthy character. Use a light hand: the bitterness builds quickly. DetailsIngredients: Dried mugwort herb.Botanical name: Artemisia vulgarisSizes: 40g, 100g, 200g and 400gStorage: Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. Also known asMugwort, Common Wormwood, Cronewort, Felon Herb, Moxa, Old Man, Muggons, Saint John's PlantArabic: عشبة الأفسنتينDari: افسنطینJapanese: よもぎ (Yomogi)Korean: 쑥 (Ssuk)Chinese: 艾草 (Ài cǎo)French: ArmoiseGerman: BeifußHindi: नागदौन (Nagdaun)
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