Mugwort: History, Traditional Uses and How to Prepare It
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Mugwort is the plant you have walked past a hundred times without noticing. It grows tall and quietly on roadsides, riverbanks and railway embankments all over Britain, and for most of recorded history it was one of the most valued herbs in Europe. It is also one of the plants people most often find Pardasa for, so it deserves a proper introduction.
Here is what mugwort actually is, the remarkable history behind it, and how to prepare it well.
1. What is mugwort?
Mugwort (Artemisia vulgaris) is a tall aromatic herb in the daisy family, a close cousin of wormwood, tarragon and sagebrush. Its leaves are deep green on top and silvery underneath, and when crushed they release a bitter, sage like scent. It thrives on waste ground, field edges and footpaths, which is exactly how it earned its old reputation as the traveller's herb.
2. A thousand years of history
Mugwort appears in the Anglo Saxon Nine Herbs Charm, written down more than a thousand years ago, where it is honoured as the oldest of herbs. Roman soldiers were said to tuck it into their sandals to keep their feet from tiring on long marches. Across medieval Europe it was gathered on midsummer's eve and hung over doorways, which earned it the name St John's plant.
And before hops became standard, mugwort was one of the herbs used to flavour ale. That is one theory behind the name: the herb that went in the mug.
3. Mugwort in kitchens around the world
This is not just a European story. In Japan, mugwort is yomogi, the herb that turns spring rice cakes green and flavours kusa mochi. In Korea it is ssuk, folded into rice cakes and simmered into soups. In parts of Germany it is the traditional seasoning for roast goose. Wherever it grows, cooks found a use for its aromatic bitterness.
4. The folklore of dreams
Ask about mugwort online and you will quickly meet its most famous piece of folklore: the dream herb. For centuries people have tucked sprigs under their pillows or sewn the dried leaves into dream pillows, hoping for vivid nights. We make no promises about what it will do for yours, folklore is folklore. But it is a lovely part of the plant's story, and it is how many people first come looking for it.
5. How to make mugwort tea
Use about one teaspoon of dried mugwort leaves per cup. Pour over water just off the boil, steep for 5 to 10 minutes depending on how bold you like it, then strain. The taste is herbal, earthy and gently bitter, somewhere between sage and a strong green tea. A little honey or a slice of lemon softens it nicely if you are new to bitter herbs.
Our Dried Mugwort Leaves are 100% Artemisia vulgaris with nothing added, dried whole so you can brew them loose or in an infuser.
6. A note on care
Mugwort is a potent botanical with a long history, and it deserves to be treated with respect. It is not suitable during pregnancy or breastfeeding. If you are allergic to ragweed, daisies or other plants in the Asteraceae family, mugwort may trigger a reaction. And as with any strong herb, moderation is the sensible route: a cup to enjoy thoughtfully, not a potful.
Frequently asked questions
The content in this article is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of a qualified health provider with any questions you may have regarding your health.
