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In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. In East Asia the species Artemisia argyi is often called "Chinese mugwort" in the context of traditional Chinese medicine , Ngai Chou in Cantonese or àicǎo ( 艾草 ) for the whole plant in Mandarin , and àiyè ( 艾叶 ) for the leaf, which is used ...
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. Mugworts have been used medicinally and as ...
In Korea, mugwort has been used for centuries as a healing herb, thanks to its antibacterial and antifungal properties. Mugwort is known for its antibacterial and antifungal properties Skip to ...
According to the hadith of Muhammad, narrated by Abu Nuaim on the authority of Abban bin Saleh bin Anas, Muhammad said, "Fumigate your houses with mugwort, myrrh and thyme." ( Kanz-ul-Ummal ). [ 15 ] The Encyclopedia of Islamic Herbal Medicine mentions the same hadith: "The Messenger of Allah stated, 'Fumigate your houses with al-shih, murr ...
The name of the herb Artemisia (mugwort) species used to produce Moxa is called ài or àicǎo (艾, 艾草) in Chinese [4] and yomogi (蓬) in Japan. The Chinese names for moxibustion are jiǔ (灸) or jiǔshù (灸術); the Japanese use the same characters and pronounce them as kyū and kyūjutsu. In Korean the reading is tteum (뜸).
Artemisia argyi, commonly known as silvery wormwood [1] or Chinese mugwort, is a herbaceous perennial plant with a creeping rhizome. It is native to China , Korea , Mongolia , Japan , and the Russian Far East ( Amur Oblast , Primorye ).
Artemisia (/ ˌ ɑːr t ɪ ˈ m iː z i ə /) [3] is a large, diverse genus of plants belonging to the daisy family, Asteraceae, with almost 500 species.Common names for various species in the genus include mugwort, wormwood, and sagebrush.
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).