OVERVIEW: 
Mugwort, noted for its silvery fuzzy leaves, is a member of the daisy family, related to ragweed, and is a European herb. Also known as wormwood, it has a sage-like smell and a slightly bitter taste that goes well with most mint family herbs and flowers. Dried mugwort is almost always preferred to fresh Mugwort due to its milder taste. 
 
Historically, Mugwort has been commonly used in beer-making as material for fermentation prior to the use of hops. It is also a traditional material for herbal sleep pillows and has been known to elicit intense and lucid dreams. Besides being a smudging herb that is burned as incense, it is also reputed to repel moths. Mugwort is most commonly added to herbal tea blends and used to make ointments, salves, and tinctures. 
 
Mugwort has been used for its medicinal properties for thousands of years. In Chinese Medicine, it is used in the process of moxibustion to help with a breech birth. It has high levels of antioxidants with health benefits that are said to alleviate digestive and intestinal issues, relieve menstrual cramps and to stimulate a woman’s menstrual cycle.
 
LATIN: 
Artemisia vulgaris  
ORIGIN:
Poland
CULTIVATION:
Organic
PARTS USED:
Dried Herb / Cut & Sifted
CATEGORY:
Culinary and Medicinal Herb
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes 
Loose leaf tisane teas - Steep 3-5 minutes  
Root and seed-based tisane teas - Steep 6-8 minutes  
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Mugwort Lemon Beer
Mugwort Mochi
Mugwort Rice Cake
Mugwort Soup
Taiwanese Mugwort Dumpling