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Mugwort, referred to as ssuk (쑥) in Korean, [7] is widely used in Korean cuisine as well as in traditional medicine (hanyak).In spring, which is the harvesting season, the young leaves of mugwort are used to prepare savory dishes such as jeon (Korean-style pancakes), ssuk kimchi, (쑥김치), ssukguk (쑥국, soup made with ssuk).
Other sources say mugwort is derived from the Old Norse muggi (meaning "marsh") and German wuertz (wort in English, originally meaning "root"), which refers to its use since ancient times to repel insects, especially moths. [3] The Old English word for mugwort is mucgwyrt where mucg-, could be a variation of the Old English word for "midge": mycg.
Artemisia vulgaris, commonly known as mugwort, common mugwort, or wormwood, [note 1] is a species of flowering plant in the daisy family Asteraceae. It is one of several species in the genus Artemisia commonly known as mugwort , although Artemisia vulgaris is the species most often called mugwort.
The Japanese mugwort, which is the main ingredient of kusa mochi, has a history of at least 2,500 years of use. [4] In one piece of Japanese ancient literature, it is stated that Japanese mugwort can be used as a hemostatic , a medicine for diarrhea , and for miscarriage prevention, and these uses are still put to practical use today.
Artemisia indica - Japanese mugwort; Artemisia japonica - Oriental mugwort; Artemisia ludoviciana - western mugwort, native to North America; Artemisia norvegica – Norwegian mugwort; Artemisia princeps – Japanese mugwort ("yomogi"), Korean mugwort ("ssuk"), used as a culinary herb and in traditional Chinese medicine. Artemisia stelleriana ...