Mugwort-Artemisia Vulgaris

Mugwort is another foreigner which may have been introduced to North America as early as the 16th century by Jesuit missionaries, for use in their monastery gardens, in Canada. It is a native to Europe and Asia where it is used as a medicinal and edible plant.

This plant is found more or less in every parking lot, roadside median, or wild sunny place. The feathery forked leaves are green on top and silvery on the underside. I have never seen a single Mugwort plant growing all alone by itself, typically it is found in large quantities. Never be afraid to pick too much Mugwort. There is far more growing than you can ever use. It has a smell not unlike sage when crushed and rubbed between your fingers. 

According to folklore, the plant will have its strongest medicine just before it flowers at the full moon closest to St. John’s day at the end of June and should be picked at night under the light of the full moon. This plant makes excellent medicine and can be used daily in a variety of ways.

The first is as a treatment for sore muscles and feet. The ancient Romans planted Mugwort along the side of their roads so that Roman soldiers could pick it and put it in their sandals to ease the pain in their feet from walking and to allow them to walk further. This really works and I always always always put Mugwort in my shoes before a long hike. 

Mugwort can also aid with sleep. To utilize this quality, make a salve of the Mugwort and apply it to the soles of the feet, palms of the hands, temples and face before bed. The salve is also helpful in the easing of joints, especially the knees. 

Mugwort also makes a wonderful tea to alleviate colds and flus. In my own personal experience a tea of Mugwort, willow, chamomile, elderberry, mint and yarrow is also helpful in Covid management. That being said, Mugwort can have some nasty side effects if you are taking any medications so please please please do not take it if you are on any medication of any kind until you consult your doctor. Mugwort has also been used as a contraceptive in the past so if you are trying to become pregnant do not use this herb at all. 

It has been used to flavor beer, and as an herb in cooking. It has similar qualities to sage and culinarily can be paired with foods you would normally use sage with. That being said, it is more mild than sage and can be used more liberally and with a larger variety of foods than sage. 

Mugwort Soup/Puree/Cream

This is a charming spring soup that can be prepared and served three different ways. It can be a rough country soup, a robust puree or a subtle and warming cream soup. Either way, it has a very unique flavor.

Blanch in boiling, salted water for one minute :

8 cups loosely packed mugwort (Artemisia vulgaris) leaves

Drain, rinse immediately with cold water, then squeeze free of liquid and allow to dry.

Bring to a simmer :

8 cups chicken or strong (but not roasted) vegetable stock

2 fresh bay leaves (optional)

Add :

1 1/2 tsp ground coriander seed

1 tsp ground ginger or several thin slices of fresh ginger root

freshly ground white or black pepper to taste

2 celery ribs, diced

Simmer for 5 minutes, then add :

4-6 potatoes ,diced

Simmer for 20 minutes, then add :

The prepared Mugwort, finely chopped

1 tsp salt (or to taste)

Simmer for 5 minutes, then remove from heat.

The soup can be served as is. If that is your plan, you may wish to make the chopping of the celery and potato more uniform.

Alternatively, you can puree it. Pureeing will give you a complex bright olive green soup that is an intriguing first course for a spring meal. 

Another option would be to puree, then add :

2 tbs butter

1/2 cup light cream

This makes for an even more elusive tasting soup, which can be garnished very nicely with bright violet flowers and bittercress pods, if you like, or forsythia blossoms and chives.

You can find Mugwort during the spring summer and fall, meaning that you can change the ingredients as seasonality allows. Summer sweet corn, butternut squash, turnips, parsnips, and peas all make interesting additions. You can also use other herbs like wild garlic, sage, thyme, mint, lemon balm or any other garden herb to change the flavor of this versatile soup.