Mugwort

Mugwort is a common name for several species of aromatic flowering plants in the genus ''Artemisia.'' In Europe, mugwort most often refers to the species ''Artemisia vulgaris'', or common mugwort. In East Asia the species ''Artemisia argyi'' is often called "Chinese mugwort" in the context of traditional Chinese medicine, or () in Mandarin. ''Artemisia princeps'' is a mugwort known in Korea as () and in Japan as (). While other species are sometimes referred to by more specific common names, they may be called simply "mugwort" in many contexts.

Etymology

The Anglo-Saxon ''Nine Herbs Charm'' mentions . A folk etymology, based on coincidental sounds, derives ' from the word "mug"; more certainly, it has been used in flavoring drinks at least since the early Iron Age.
* Other sources say ''mugwort'' is derived from the Old Norse (meaning "marsh") and German ''wuertz'' (''wort'' in English, originally meaning "root"), which refers to its use since ancient times to repel insects, especially moths.
The Old English word for mugwort is where , could be a variation of the Old English word for "midge": . ''Wort'' comes from the Old English (root/herb/plant), which is related to the Old High German (root) and the Old Norse (plant).

Species

Species in the genus ''Artemisia'' called mugwort include:
*''Artemisia absinthium'' L. — wormwood, traditionally used in the production of Absinthe.
*''Artemisia argyi'' H.Lév. & Vaniot — Chinese mugwort, used in traditional Chinese medicine
*''Artemisia douglasiana'' Besser ex Besser — Douglas mugwort or California mugwort, native to western North America
*''Artemisia glacialis'' L. — alpine mugwort
*''Artemisia granatensis'' Boiss. - Sierra Nevadan chamomille, endemic to the Sierra Nevada mountain range in the Iberian Peninsula
*''Artemisia indica'' Willd. — Oriental mugwort
*'' Artemisia japonica'' Thunb. — Japanese mugwort
*''Artemisia lactiflora'' Wall. ex DC. — white mugwort
*''Artemisia norvegica'' Fr. — Norwegian mugwort
*''Artemisia princeps'' Pamp. — Korean mugwort (''ssuk''), Japanese mugwort (''yomogi''), used as a culinary herb and in traditional Chinese medicine.
*''Artemisia stelleriana'' Bess. — hoary mugwort
*''Artemisia verlotiorum'' Lamotte — Chinese mugwort
*''Artemisia vulgaris'' L. — common mugwort, used as a culinary herb and medicinally throughout the world

Uses

Mugwort has seen continuous use in many cultures throughout the world as a medicinal, spiritual, and culinary ingredient since at least the Iron Age. In contemporary culture mugwort is commonly found in foods and drinks, and remains a common ingredient in Chinese, Japanese, and Korean traditional medicine, where the leaves are used directly as a food, or to obtain oil extracts, tinctures, or burned in what is called moxibustion. The mugwort plant has been used as an anthelminthic, so it is sometimes confused with wormwood (''Artemisia absinthium''). The downy hairs on the underside of the leaves can be scraped off and used as effective tinder. Mugwort has also been used therapeutically to relieve sleeplessness.

Food

Aromatic and slightly bitter leaves can be eaten raw or cooked, as well as young spring shoots. The leaves and buds, best picked shortly before mugwort flowers in July to September, can be used as a bitter flavoring agent to season fat, meat and fish. Mugwort was used to flavor beer before the introduction of hops.

Essential oil

The composition of mugwort essential oil can vary depending on the genus of plant selected, its habitat, as well as the part of the plant extracted and the season of its harvest. Its main components can include camphor, cineole, α- and β-thujone, artemisia ketone (CAS: 546-49-6), borneol and bornyl acetate as well as a wide variety of other phenols, terpenes, and aliphatic compounds. The presence and concentration of thujone varies largely by species, as well as the climactic, and soil conditions where the plant is grown.

Insecticide

All parts of the plant contain essential oils with all-purpose insecticidal properties (especially in the killing of insect larvae). This is best used in a weak infusion, but use on garden plants is not recommended, as it also reduces plant growth.

Medicinal

Traditional and contemporary medicinal applications vary by culture but include:

* Culinary: used for the specific purpose of aiding digestive, circulatory, and respiratory issues.
* Moxibustion: where the dried leaves are burned on pressure points of the body.
* Salve: directly applied to the body to treat bruises, itching, sores, poison ivy, eczema, body odor.
* Tincture or Extract: taken orally to help fevers, stomach aches, liver complications, colds and coughs.
* Essential Oil: studies relate various compounds within Mugwort oil to effects on blood pressure, tumor growth, and menstrual cycle, as well as anti-fungal, anti-oxidant, and antimicrobial effects.

Cultural

Medieval Europe

In the European Middle Ages, mugwort was used as a magical protective herb. Mugwort was used to repel insects – especially moths – from gardens. Mugwort has also been used from ancient times as a remedy against fatigue and to protect travelers against evil spirits and wild animals. Roman soldiers put mugwort in their sandals to protect their feet against fatigue and cramps. Mugwort is one of the nine herbs invoked in the pagan Anglo-Saxon ''Nine Herbs Charm'', recorded in the 10th century in the Lacnunga.
Grieve's ''Modern Herbal'' (1931) states that "in the Middle Ages, the plant was known as , it being believed that John the Baptist wore a girdle of it in the wilderness...a crown made from its sprays was worn on St. John's Eve to gain security from evil possession, and in Holland and Germany one of its names is 'St. John's plant', because of the belief that – if gathered on St. John's Eve – it gave protection against diseases and misfortunes."

In the Isle of Man, mugwort is known as ''bollan bane'', and is still worn on the lapel at the Tynwald Day celebrations, which also have strong associations with St John.

China

There are several references to the Chinese using mugwort in cuisine. The famous Chinese poet Su Shi in the 11th century mentioned it in one of his poems. There are even older poems and songs that can be tracked back to 3 BC. It was often called () or () in Mandarin. Mugwort can be prepared as a cold dish or can be stir-fried with fresh or smoked meat. The Hakka Taiwanese also use it to make ''chhú-khak-ké'' (), doughy sweet dumplings. Mugwort is also used as a flavoring and colorant for a seasonal rice dish.

In traditional Chinese medicine, mugwort is used in a pulverized and aged form – called ' in English (from Japanese ''mogusa'') – to perform moxibustion, that is, to burn on specific acupuncture points on the patient's body to achieve therapeutic effects. There is a belief that moxibustion of mugwort is effective at increasing the cephalic positioning of fetuses who were in a breech position before the intervention. A Cochrane review in 2012 found that moxibustion may be beneficial in reducing the need for ECV, but stressed a need for well-designed randomised controlled trials to evaluate this usage.

Germany

In Germany, known as , it is mainly used to season goose, especially the roast goose traditionally eaten for Christmas.

India

The plant, called ''nāgadamanī'' in Sanskrit, is used in Ayurveda for cardiac complaints as well as feelings of unease, unwellness, and general malaise.

Japan

Mugwort – or – is used in a number of Japanese dishes, including ''yōkan'', a dessert, or ''kusa mochi'', also known as ''yomogi mochi''.

Mugwort rice cakes, or ''kusa mochi'' are used for Japanese sweets called ''daifuku'' (literally 'great luck'). To make these, take a small amount of mochi and stuff it or wrap it round a filling of fruit or sweetened adzuki (red bean) paste. Traditional ''daifuku'' can be pale green, white or pale pink and are covered in a fine layer of potato starch to prevent sticking.

Mugwort is a vital ingredient of ''kusa mochi'' (rice cake with mugwort) and ''hishi mochi'' (lozenge rice cake), which is served at the Doll Festival in March. In addition, the fuzz on the underside of the mugwort leaves is gathered and used in moxibustion. In some regions in Japan, there is an ancient custom of hanging ''yomogi'' and iris leaves together outside homes in order to keep evil spirits away. It is said that evil spirits dislike their smell. The juice is said to be effective at stopping bleeding, lowering fevers and purging the stomach of impurities. It can also be boiled and taken to relieve colds and coughs.

Korea

In both North and South Korea, mugwort – () – is used in soups and salads. A traditional soup containing mugwort and clams is (), made in spring from the young plants just before they bloom. Another dish is named (), in which the mugwort is mixed with rice flour, sugar, salt and water and is then steamed. It is a common ingredient in rice cake