General Description

Mugwort is the common name for several species of aromatic flowering plants in the Artemisia genus. Mugwort is commonly found all over Europe and Asia and the dried leaves are a greenish-yellow in colour. Mugwort has an aroma similar to sage and has a herbaceous, grassy flavour.

Use Cases

Mugwort was widely used in medieval Europe to flavour beer before the widespread introduction of hops and can still be used for someone in the mood for something a bit more traditional.

Mugwort leaves can be eaten raw or cooked, however in the culinary world it is used to flavour fat, meat and fish due to its introduction of a pleasant bitterness and herbal flavours.   

Additional information (If applicable)

Mugwort contains a substance called thujone, which is usually found in its oil which can be toxic in large doses, however the concentration in the herb itself is little enough that experts generally agree that it is safe for consumption.

§                     Storage

Keep packet sealed/closed tightly after opening, keep in a cool, dry place and away from pests.

§                     Shelf life

These are dried ingredients and should not spoil in any reasonable time frame provided storage conditions are met, however some flavour and viability may be lost over long periods (Several months) of storage.