Artemisia vulgaris L.

Mugwort is a relative of wormwood. The shrub is a member of the composite family and grows up to 2 metres high. The pinnate leaves, which are silvery-downy underneath, are harvested.

Countries of origin

Europe, particularly Italy and France; North and South America, Asia
Mugwort is indigenous to the Russian steppe. Already a very popular herb in the early Middle Ages, it was as widespread in the 18th century as parsley is today. Mugwort has undeservedly fallen into obscurity, especially considering that hardly any other herb develops such an intense aroma when used in such small quantities.

Flavour and aroma

The intense aroma of mugwort is fresh and slightly bitter. Duck, goose, lamb and pork roast, game, eel and other fatty dishes; stews, sauces In the past, mugwort was primarily used to season goose dishes. However, it is also ideal in any rich dish, such as eel, mutton, pork, wild boar roast, sauces and mayonnaises. Mugwort is typically added to stews, white cabbage, savoy cabbage, carrots, beets, mixed salads of potato, pasta and meat, and egg dishes containing bacon or ham. It is even used in soaps and perfume articles.

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