Mugwort (Artemisia vulgaris) – Aromatic Herb for Your Cooking
Mugwort, or Artemisia vulgaris, is a culinary herb traditionally used in Central European cuisine. Its slightly bitter flavor adds a unique note to many hearty dishes.
- Aromatic and mildly bitter taste
- Complements sauces, soups, roasts, and salads
- Popular for goose, lamb, or vegetable-based meals
What Is Mugwort?
Mugwort is a perennial plant that grows up to 1.8 meters high and thrives in temperate climates. It is also known as Wild Wormwood or Gooseweed. The aromatic leaves and flower buds are used in cooking and are harvested from July to September.
How to Use Mugwort in the Kitchen
Mugwort is used dried or fresh – especially the young shoots and buds before full bloom. It seasons traditional dishes such as roast goose, lamb, and stews. It can also enhance salads, soups, and sauces.
Flavor Profile
Mugwort has a mildly bitter and herbaceous taste with subtle mint-like notes. It’s ideal for balancing rich or fatty components in dishes like roasted meats or meat-based fillings.
Herbs That Pair Well with Mugwort
- Thyme – Great with poultry or pork.
- Rosemary – Works well with lamb or wild game.
- Sage – Complements pasta or risotto.
- Oregano – For Mediterranean-style recipes.
- Marjoram – Ideal in stews and sauces.
- Basil – Enhances tomato-based dishes.
- Chervil – Adds lightness to soups and sauces.
Feel free to experiment and find your own favorite combinations.
Storage Tips
Store dried Mugwort in a sealed glass jar. Keep it in a cool, dry place away from light to preserve aroma and quality.
Tip: Airtight storage maintains flavor over time.
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