For the common European species of mugwort, see Artemisia vulgaris. 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. While other species are sometimes referred khmeli suneli composition by more specific common names, they may be called simply “mugwort” in many contexts.

Mugwort has seen continuous use in many cultures throughout the world as a medicinal, spiritual, and culinary ingredient since at least the Iron Age. In contemporary culture mugwort is commonly found in foods and drinks, and remains a common ingredient in Chinese, Japanese, and Korean traditional medicine, where the leaves are used directly as a food, or to obtain oil extracts, tinctures, or burned in what is called moxibustion. Aromatic and slightly bitter leaves can be eaten raw or cooked, as well as young spring shoots. 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 was 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.

Culinary: used for the specific purpose of aiding digestive, circulatory, and respiratory issues. Moxibustion: where the dried leaves are burned on pressure points of the body. Salve: directly applied to the body to treat bruises, itching, sores, poison ivy, eczema, body odor. Tincture or Extract: taken orally to help fevers, stomach aches, liver complications, colds and coughs. Essential Oil: studies relate various compounds within Mugwort oil to effects on blood pressure, tumor growth, and menstrual cycle, as well as anti-fungal, anti-oxidant, and antimicrobial effects. In the European Middle Ages, mugwort was used as a magical protective herb.