English brewers bittered their beer with mugwort before hops took over, which is where the name is usually traced. In Japan it is yomogi, the herb that colours and flavours kusa mochi; in Korea it is ssuk, cooked into soups and rice cakes.
Artemisia vulgaris itself is a tall roadside perennial in the daisy family, silver under the leaf and green on top, and a close relative of wormwood and tarragon. It shares their bitterness.
The bitterness comes from sesquiterpene lactones, the same class of compound that makes wormwood bitter. In European cooking that bitterness was the point: mugwort was the traditional herb for fatty roast meats, goose above all.
In Japan the young leaves are blanched and pounded into rice dough to make kusa mochi, which is where that sweet gets its bright green colour.
Bring filtered or spring water to 212°F. Add 1 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 4 minutes.
Ingredients:
- Mugwort (Artemisia Vulgaris)
Origin:
Albania
Disclaimer:
This product is not intended to treat or cure any disease or dysfunction. Combining some herbal products with prescription or over the counter drugs may not be advised. Always consult your health care professional. This product has not been evaluated by the FDA. Discontinue use if you experience any difficulty breathing, hives, or skin irritation. Not recommended if you are pregnant or nursing, or for children.
