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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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Mugwort (Artemisia vulgaris L.) is an invasive perennial plant that came from Europe.
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Mugwort can be found in fields, roadsides, and woodland edges that have partial to full sun. Its rhizomes exude a chemical that discourages growth of other plants. This allows mugwort to take over entire fields.
Mugwort leaves have a green upper surface and silvery undersurface. The plant has a sage-like scent when crushed. It produces tiny gray-green flowers from mid-July to late-September. The plant can grow up to 5 feet tall.
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Early spring is the best time to forage mugwort leaves for culinary purposes. Mugwort is best used as a seasoning. It has hints of sage and rosemary with a little bit of bitterness. Mugwort is used to flavor soba noodles and mochi. It has also been used to flavor beer, similarly to how hops are used.
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Mugwort leaves can be collected summer-fall to make a medicinal mugwort tea. The plant has been used medicinally to stimulate menstrual flow, promote sleep, and calm nervous tension. It is also taken to encourage the elimination of worms.
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Continuously pulling/removing leaves from mugwort could eventually exhaust the root system. This may help to control the spread of this invasive plant.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.