Mugwort

Also known as “goose weed”, mugwort thrives on poor soil and often grows on roadsides, railway embankments, embankments and other overgrown places. Mugwort is a perennial plant that tends to get bigger every year, reaching a height of up to 2 meters. The leaves of the plant, which are white and silvery on the underside, are particularly striking. They are jagged at the edges.

Origin

Mugwort is native to Europe and Asia and is now cultivated worldwide. It is a relative of wormwood and a wild plant.

Season

Fresh mugwort is in season from July to September. The panicles with the closed flowers are used, the leaves are usually too bitter.

Taste

Mugwort has a fresh, spicy, slightly bitter, wormwood-like taste.

Use

Mugwort is considered appetizing and digestive. It is primarily suitable for seasoning fatty dishes, roast duck and goose, pork and mutton or veal and pork knuckles. Mugwort is often used for cabbage dishes or eel soup. Mugwort is also used in the preparation of raw vegetables. Due to the bitter substances, mugwort should be dosed carefully.

Storage/shelf life

Fresh mugwort will keep in a cling bag in the fridge for about a day or two. It can also be bought dried. Dried mugwort can be stored in an airtight container in a cool, dark place.