I've never tried mugwort. We live in a desert, so springs and streams are few and far between. The wind blows interesting plants into my garden every year, though. One of which is mallow, which I've harvested and cooked in rice dishes and stews. Dandelion greens and "wild lettuce" have also been added to the mix. Always cooked. I transplanted a couple of mulleins from our former home to our present garden. Those two are long gone, but others have popped up all over our acre. I've picked and dried a few leaves every year to make a tea for my chronic bronchitis. It's worked well, but now I use an infusion that, flavored with honey, is awesome. We're seeing some success in planting wildflower seed in our back lawn ... in the bare spots. After two years, more and more little plants are emerging, much to our delight.
Thanks for sharing this, Sue! I love (usually) all the surprises that pop up from time to time, blown in from who knows where. Never tried Mullein, so that's one on my list to experiment with.
I love the idea of different generations bonding over ways to use the same herb. I don't think I'm familiar with mugwort, though. What kind of taste does it have?
Hi Marisa! In my experience, Mugwort is slightly earthy with a bunch of different herbal or spice flavor notes to it, a bit of camphor, slightly cinnamon, sometimes anise notes to it. But there are so many local variations of the plant, even in a single location the taste profile can differ a lot.
It can get really bitter, especially older leaves, and so benefits from being blanched, salted, or cooked if you're going to eat it.
For tea, lower temperature water and not too long of a steep!
I've never tried mugwort. We live in a desert, so springs and streams are few and far between. The wind blows interesting plants into my garden every year, though. One of which is mallow, which I've harvested and cooked in rice dishes and stews. Dandelion greens and "wild lettuce" have also been added to the mix. Always cooked. I transplanted a couple of mulleins from our former home to our present garden. Those two are long gone, but others have popped up all over our acre. I've picked and dried a few leaves every year to make a tea for my chronic bronchitis. It's worked well, but now I use an infusion that, flavored with honey, is awesome. We're seeing some success in planting wildflower seed in our back lawn ... in the bare spots. After two years, more and more little plants are emerging, much to our delight.
Thanks for sharing this, Sue! I love (usually) all the surprises that pop up from time to time, blown in from who knows where. Never tried Mullein, so that's one on my list to experiment with.
hello! I live with Yeji at SeoulNooks and I'm excited to come to TongYeong sometime in the summer!
I enjoy making mugwort latte at home - just 쑥powder in warm soymilk/oatmilk. <3
Hi Lynn! Mmmm! 쑥 powder soy milk latte sounds good :-)
Suhee and I will be happy to see you later in Tongyeong!
I love the idea of different generations bonding over ways to use the same herb. I don't think I'm familiar with mugwort, though. What kind of taste does it have?
Hi Marisa! In my experience, Mugwort is slightly earthy with a bunch of different herbal or spice flavor notes to it, a bit of camphor, slightly cinnamon, sometimes anise notes to it. But there are so many local variations of the plant, even in a single location the taste profile can differ a lot.
It can get really bitter, especially older leaves, and so benefits from being blanched, salted, or cooked if you're going to eat it.
For tea, lower temperature water and not too long of a steep!
Sounds fascinating! Seems I'll have to search for some then :D would love to try the tea!