How to Use Mugwort
Traditionally young Mugwort shoots and leaves where used in a condiment and eaten with fatty meats such as goose, duck, pork, mutton, eel etc.
A delicious Mugwort jelly goes extremely well with these foods.
The Japanese boil the leaves and shoots as a potherb, and they are used in traditional cakes called Mochi and Dango.
During the Dragon Boat festival in China, the leaves were used to wrap glutinous rice dumplings. And in China also, the shoots are added to soup.
Dried leaves and flowering tops have been used in making alcoholic beverages.
An oneirogenic (dream enhancing) tea can be made from the leaves, flowers, and tips.
Scientific name: Artemisia vulgaris
Toxicity, Contraindications and Side Effects of Mugwort
In no circumstance should mugwort be used in pregnancy because of its action on the womb to promote menstruation, which may cause an abortion.
Francois Couplan cautions that high doses of the herb can prove toxic.
People who are allergic to members of the daisy family, such as ragwort, daisies and marigold, and to which mugwort belongs, may be sensitive to the plant. Reviews of contact dermatitis by scientists Kurz and Rapaport, as well as Saito and team found that mugwort was a fairly common cause of this complaint.
Other sources support the plant’s reputation for causing sensitivities and dermatitis.
The potential chemical activity of common mugwort suggests that more research is needed, and that caution should be exercised.