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Mugwort is a common name for several species of aromatic flowering plants in the genus Artemisia. In Europe, mugwort most often refers to the species Artemisia vulgaris , or common mugwort.
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. Research ...
Artemisia vulgaris (mugwort) was used to repel midges (mug > midge), fleas and moths, intestinal worms, and in brewing (mugwort beer, mugwort wine) as a remedy against hangovers and nightmares. Artemisia absinthium is used to make the highly potent spirit absinthe. Malört also contains wormwood.
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 ...
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).