Mugwort
Artemisia vulgaris — Asteraceae
Italiano: Artemisia comune — Artimisia
Description
Mugwort (Artemisia vulgaris) belongs to the Asteraceae family and is native to Europe. It thrives in Roadsides, Waste ground, Fields, Gardens environments across regions including All Europe, UK, Germany, France. Botanically, Mugwort is aromatic bitter herb. Moxa burning. Beer flavoring pre-hops. Tea avoid pregnancy.. It is also known locally as Artimisia. The edible parts include Leaves, Flowers, Shoots. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, June and September. Nutritionally, Mugwort stands out for its Vitamin K (100.0mg, 83% DV), Vitamin A (120.0mg, 13% DV) and Magnesium (30.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, Mugwort offers a Bitter aromatic sage flavor profile. Tea brewing minor culinary. Common culinary applications include tea, beer flavoring, seasoning. Popular preparations include Mugwort tea, Mugwort beer flavoring, Sauteed greens with garlic, Wild green pesto. For storage, dried 12mo. Safety note: Thujone moderate large doses. Antinutrient content is thujone moderate. Safe lookalike species include Tansy. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Mugwort tea
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: tea, beer flavoring, seasoning Storage: Dried 12mo
Recipes
- Mugwort tea
- Mugwort beer flavoring
- Sauteed greens with garlic
- Wild green pesto
- Leafy green soup
- Wild winter pesto made from Mugwort
- Traditional Mugwort soup
- Mugwort and potato frittata
