Mugwort is acommon name for several species of aromaticflowering plants in the genusArtemisia. In Europe, mugwort most often refers to the speciesArtemisia vulgaris, or common mugwort. In East Asia the speciesArtemisia argyi is often called "Chinese mugwort" in the context oftraditional Chinese medicine, Ngai Chou in Cantonese oràicǎo (艾草) for the whole plant inMandarin, andàiyè (艾叶) for the leaf, which is used specifically in the practice ofmoxibustion.Artemisia princeps is a mugwort known in Korea asssuk (쑥) and in Japan asyomogi (ヨモギ).[1] While other species are sometimes referred to by more specific common names, they may be called simply "mugwort" in many contexts.
The Anglo-SaxonNine Herbs Charm mentionsmucgwyrt. Afolk etymology, based on coincidental sounds, derivesmugwort from the word "mug"; more certainly, it has been used in flavoring drinks at least since the earlyIron Age.[2] Other sources saymugwort is derived from theOld Norsemuggi (meaning "marsh") andGermanwuertz (wort in English, originally meaning "root"), which refers to its use since ancient times to repel insects, especiallymoths.[3]TheOld English word for mugwort ismucgwyrt wheremucg-, could be a variation of the Old English word for "midge":mycg.Wort comes from the Old Englishwyrt (root/herb/plant), which is related to theOld High Germanwurz (root) and the Old Norseurt (plant).[4]
Species in the genusArtemisia called mugwort include:[citation needed]
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 calledmoxibustion. The mugwort plant has been used as ananthelminthic, so it is sometimes confused with wormwood (Artemisia absinthium). The downy hairs on the underside of the leaves can be scraped off and used as effectivetinder.[5] Mugwort has also been used therapeutically to relieve sleeplessness.[6]
Aromatic and slightly bitter leaves, as well as young spring shoots, can be eaten raw or cooked. 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.[7] Mugwort was used to flavor beer before the introduction ofhops.[2][8]
The composition of mugwortessential 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 includecamphor,cineole, α- and β-thujone, artemisia ketone (CAS: 546-49-6),borneol and bornyl acetate as well as a wide variety of otherphenols,terpenes, and aliphatic compounds.[9] The presence and concentration of thujone varies largely by species, as well as the climactic, and soil conditions where the plant is grown.
All parts of the plant containessential oils with all-purpose insecticidal properties (especially in the killing of insectlarvae).[10][11] This is best used in a weakinfusion, but use on garden plants is not recommended, as it also reduces plant growth.[12]
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 and cramps.[13] Mugwort is one of the nine herbs invoked in thepagan Anglo-SaxonNine Herbs Charm, recorded in the 10th century in the Lacnunga.[14]Grieve'sModern Herbal (1931) states that "in the Middle Ages, the plant was known ascingulum Sancti Johannis, it being believed thatJohn 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."[15]
In theIsle of Man, mugwort is known asbollan bane, and is still worn on the lapel at theTynwald Day celebrations, which also have strong associations with St. John.
There are several references to the Chinese using mugwort incuisine. The famous Chinese poetSu Shi 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 calledlóuhāo (蒌蒿) oràicǎo (艾草) in Mandarin. Mugwort can be prepared as a cold dish or can bestir-fried with fresh or smoked meat. TheHakkaTaiwanese also use it to makechhú-khak-ké (鼠麹粿), doughy sweet dumplings. Mugwort is also used as a flavoring and colorant for a seasonal rice dish.[16]
Intraditional Chinese medicine, mugwort is used in a pulverized and aged form – calledmoxa in English (from Japanesemogusa) – to performmoxibustion, that is, to burn on specificacupuncture points on the patient's body to achieve therapeutic effects. There is a belief thatmoxibustion of mugwort is effective at increasing the cephalic positioning of fetuses who were in abreech position before the intervention. ACochrane review in 2012 found that moxibustion may be beneficial in reducing the need forECV, but stressed a need for well-designed randomised controlled trials to evaluate this usage.[17]
In Germany, known asBeifuß, it is mainly used toseason goose, especially the roast goose traditionally eaten for Christmas.
The plant, callednāgadamanī inSanskrit, is used inAyurveda for cardiac complaints as well as feelings of unease, unwellness, and general malaise.[18]
Mugwort – oryomogi (蓬) – is used in a number of Japanese dishes, includingyōkan, a dessert, orkusa mochi, also known asyomogimochi.
Mugwortrice cakes, orkusa mochi are used for Japanese sweets calleddaifuku (literally 'great luck'). To make these, take a small amount of mochi and stuff it or wrap it round a filling of fruit or sweetenedadzuki (red bean) paste. Traditionaldaifuku can be pale green, white or pale pink and are covered in a fine layer ofpotato starch to prevent sticking.
Mugwort is a vital ingredient ofkusa mochi (rice cake with mugwort) andhishi mochi (lozenge rice cake), which is served at theDoll Festival in March. In addition, the fuzz on the underside of the mugwort leaves is gathered and used inmoxibustion. In some regions in Japan,[19] there is an ancient custom of hangingyomogi andiris leaves together outside homes in order to keep evil spirits away. It is said that evil spirits dislike their smell. The juice is said to be effective at stopping bleeding, lowering fevers and purging the stomach of impurities. It can also be boiled and taken to relieve colds and coughs.
The famous Japanese poetMatsuo Bashō rubs Moxa cream into his knees to strengthen them before embarking on hisOku no Hosomichi "Journey to the North"
In bothNorth andSouth Korea, mugwort –ssuk (쑥) – is used in soups and salads. A traditional soup containing mugwort and clams isssukguk (쑥국), made in spring from the young plants just before they bloom. Another dish is namedssukbeomul (쑥버물), in which the mugwort is mixed withrice flour, sugar, salt and water and is then steamed. It is a common ingredient inrice cakes, teas,soups, andpancakes.
Indigenous peoples of North America used mugwort for a number of medicinal purposes. Strong, bitter-tasting pasture sagewort tea was taken to treat colds and fevers. Mugwort was used in washes and salves to treat bruises, itching, sores, poison ivy, eczema, and underarm or foot odour. The leaves were dried, crushed, and used as a snuff to relieve congestion, nosebleeds, and headaches. Frequently, to improve taste and absorption, Mugwort Tea is made by crushing the leaves, and steeping with other ingredients.[20] Tarragon plants were boiled to make washes and poultices for treating swollen feet and legs and snow blindness. Some tribes called western mugwort 'women's sage' because the leaf tea was taken to correct menstrual irregularity. It was taken to relieve indigestion, coughs, and chest infections. Western mugwort smoke was used to disinfect contaminated areas and revive patients from comas. Northern wormwood tea was taken to relieve difficulties with urination or bowel movements, to ease delivery of babies, and to cause abortions.[21]
Mugwort pollen is one of the main sources ofhay fever and allergicasthma in North Europe, North America, and parts of Asia.[22][23] Mugwort pollen generally travels less than 2,000 meters.[24] The highest concentration of mugwort pollen is generally found between 9 and 11 am. The Finnish allergy association recommends tearing as a method of eradicating mugwort.[24] Tearing mugwort is known to lessen the effect of the allergy, since the pollen flies only a short distance.[24] Cut flowers before they bloom to avoid allergens and reproduction of the plant.
Mugwort often contains theneurotoxin compoundthujone, though this varies greatly by species and the environmental conditions where the plant is grown.[25] Toxicity to humans is believed to be weak, though some studies have linked high concentrations of thujone to seizures and an abortive effect.[26] The Botanical Safety Handbook suggests the Mugwort not be used during pregnancy unless it is under the supervision of a medical expert.[27] In rare cases, minor allergic skin reactions have been recorded in relation to moxibustion, or the burning of dried Mugwort.[28]
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