Mugwort

Mugwort is a common name for several species of aromatic plants in the genus Artemisia. In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. While other species are sometimes referred to by more specific common names, they may be called simply 'mugwort' in many contexts. Mugwort is a common name for several species of aromatic plants in the genus Artemisia. In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. While other species are sometimes referred to by more specific common names, they may be called simply 'mugwort' in many contexts. The Anglo-Saxon Nine Herbs Charm mentions mucgwyrt. A folk etymology, based on coincidental sounds, derives mugwort from the word 'mug'; more certainly, it has been used in flavoring drinks at least since the early Iron Age. Other sources say mugwort is derived from the Old Norse muggi (meaning 'marsh') and Germanic wuertz (wort in English, originally meaning 'root'), which refers to its use since ancient times to repel insects, especially moths.The Old English word for mugwort is mucgwyrt where mucg-, could be a variation of the Old English word for 'midge': mycg. Wort comes from the Old English wyrt (root/herb/plant), which is related to the Old High German wurz (root) and the Old Norse urt (plant). Species in the genus Artemisia called mugwort include: Mugwort oil contains thujone, which is toxic in large amounts or under prolonged intake. Thujone is also present in Thuja plicata (western red cedar), from which the name is derived. The downy hairs on the underside of the leaves can be scraped off and used as effective tinder. All parts of the plant contain essential oils with all-purpose insecticidal properties (especially in the killing of insect larvae). This is best used in a weak infusion, but use on garden plants is not recommended, as it also reduces plant growth. Mugwort is a powerful flower that has been used therapeutically to relieve sleepiness. The leaves and buds, best picked shortly before mugwort flowers in July to September, can be used as a bitter flavoring agent to season fat, meat and fish. Mugwort has also been used to flavor beer before the introduction of hops. The composition of Mugwort essential oil can vary depending on the genus of plant selected, its habitat, as well as the part of the plant extracted and the season of its harvest. Its main components can include camphor, cineole, α- and β-thujone, artemisia ketone (CAS: 546-49-6), borneol and bornyl acetate as well as a wide variety of other phenols, terpenes and aliphatic compounds. In the European Middle Ages, mugwort was used as a magical protective herb. Mugwort was used to repel insects – especially moths – from gardens. Mugwort has also been used from ancient times as a remedy against fatigue and to protect travelers against evil spirits and wild animals. Roman soldiers put mugwort in their sandals to protect their feet against fatigue. Mugwort is one of the nine herbs invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century in the Lacnunga.Grieve's Modern Herbal (1931) states that 'in the Middle Ages, the plant was known as cingulum Sancti Johannis, it being believed that John the Baptist wore a girdle of it in the wilderness...a crown made from its sprays was worn on St. John's Eve to gain security from evil possession, and in Holland and Germany one of its names is 'St. John's plant', because of the belief that – if gathered on St. John's Eve – it gave protection against diseases and misfortunes.' In the Isle of Man, mugwort is known as bollan bane, and is still worn on the lapel at the Tynwald Day celebrations, which also have strong associations with St John. There are several references to the Chinese using mugwort in cuisine. The famous Chinese poet Sū Shì in the 11th century mentioned it in one of his poems. There are even older poems and songs that can be tracked back to 3 BC. It was often called lóuhāo (蒌蒿) or àicǎo (艾草) in Mandarin. Mugwort can be prepared as a cold dish or can be stir-fried with fresh or smoked meat. The Hakka Taiwanese also use it to make chhú-khak-ké (鼠麹粿), doughy sweet dumplings. Mugwort is also used as a flavoring and colorant for a seasonal rice dish.