Herb walk - Yomogi

 In winter, some plants lose their foliage as they tuck- in for winter, whilst others stay green year round. 

One of my favorite year round herbs is  -Yomogi, or Japanese mugwort, 学名：Artemisia princeps

Years ago, whilst buying another Artemisia, Southernwood, from my herbalist friend Kate, & she asked if I might be interested in some Yomogi, which a customer at her other market, Kiyoko, brought her, along with a sheet on its uses. Kate told me, 'I certainly don't need 4 clumps!!' so she shared some with me! With Rounder leaves and sweeter flavor than it's European cousin, it also stays green nearly year round!

Heres Kiyoko's list of uses: 
Fresh YOMOGI juice - 1 Tbsp every morning
(promote health) (high blood pressure)

Yo Mo GI tea 
Yomogi leaf (dry in the shade)
(asthma - hip pain)
& to repel mosquitos, bees, wasps etc - extract elements from Yomogi (Yomogi & Alcohol) 

Growing up in Central Oregon, I love the silvery green and fragrance of our wild Artemisia tridentata, which grew in our back pasture. Those who've had moxa from an acupuncturist are familiar with Yomogi, as that's the herb used to make moxa sticks.

Susun Weed calls its European cousin Cronewort, and suggests making an herbal vinegar to aid the heart, memory, flexibility and digestion. 

In the National Geographic 'Blue Zones,' (areas of the world with higher than 'usual' numbers of centaurians) a 104 year old woman in Okinawa told Dan she cooks her rice with a Yomogi leaf or two. As a bitter herb, Yomogi aids digestion, and adds to the feeling of satisfaction. 

A traditional meal blessing is the Confucian-inspired adage, "hara hachi bu—eat until your stomach is 80 percent full.” 

Mugwort in January

Another use of Yomogi - is as an ingredient in Kusa mochi, sweet rice desert balls! I found several recipes/methods - from Garden Fairy's rememberance of her 'obaachan's garden, & sending away for Yomogi seed, and an old school method of cooking the sweet rice & adzuki beans from scratch (rather than using mochi 'sweet rice' flour & red bean paste!) ...

The Bunkyo Women's college suggests steaming the mochi then adding the yomogi, & lovely description of gathering: "When the grass and trees in the mountains and fields begin to sprout in the spring, many Japanese people enjoy walking in the mountains and picking wild plants. One of the most famous of these wild plants is yomogi (mugwort)."

I often add a sprig of mugwort or rue to tea or coffee whilst it brews, and to rice and beans while they're cooking. In Europe, Mugwort growing by the front door served as a 'sign' that you'd arrived at the home of a healer. 

What's your favorite winter herb?