Mugwort plants..
Welcome to the summary page for FabulousFusionFood's Herb guide to Mugwort along with all the Mugwort containing recipes presented on this site, with 6 recipes in total.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Mugwort as a major herb flavouring.
Mugwort, Artemisia vulgaris (also known as Common Wormwood) is a tall herbaceous member of the Asteraceae (aster) family that typically grows to 1.2m in height. It is native to temperate Europe, Asia and Northern Africa. The plant is closely related to wormwood had a woody root and dark green leaves that are pinnate 5–20 cm long with dense white tomentose hairs on the underside. The stem can be distinguished in that it often has a reddish tinge to it. The flowers are small, with many yellow or dark red petals. The leaves and buds are used as an herb and are best picked shortly before the plant flowers (ie in early July).
The leaves are aromatic in scent but are quite bitter in taste. Traditionally the plant was used in Central Europe, as the bitterness was thought useful to accompany fatty fish and meats. The major use today is in Germany where the herb is used to season goose, especially the traditional Christmas goose Weihnachtsgans. In this dish a few few sprigs of mugwort are placed in the bird's gut cavity immediately before roasting. If the goose is stuffed then a few leaves are used to flavour the stuffing. It is also sometimes still used in Italy as a flavouring for cakes.
A very closely-related plant, Artemisia princeps (known as Mochi in Japan) is used to flavour steamed cakes prepared from a dough of glutinous rice flour, sugar and flavouring, which can also be stuffed (eg, with sweet bean paste). Recipes for these are given below.
e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Mugwort as a major herb flavouring.
Mugwort, Artemisia vulgaris (also known as Common Wormwood) is a tall herbaceous member of the Asteraceae (aster) family that typically grows to 1.2m in height. It is native to temperate Europe, Asia and Northern Africa. The plant is closely related to wormwood had a woody root and dark green leaves that are pinnate 5–20 cm long with dense white tomentose hairs on the underside. The stem can be distinguished in that it often has a reddish tinge to it. The flowers are small, with many yellow or dark red petals. The leaves and buds are used as an herb and are best picked shortly before the plant flowers (ie in early July).
The leaves are aromatic in scent but are quite bitter in taste. Traditionally the plant was used in Central Europe, as the bitterness was thought useful to accompany fatty fish and meats. The major use today is in Germany where the herb is used to season goose, especially the traditional Christmas goose Weihnachtsgans. In this dish a few few sprigs of mugwort are placed in the bird's gut cavity immediately before roasting. If the goose is stuffed then a few leaves are used to flavour the stuffing. It is also sometimes still used in Italy as a flavouring for cakes.
A very closely-related plant, Artemisia princeps (known as Mochi in Japan) is used to flavour steamed cakes prepared from a dough of glutinous rice flour, sugar and flavouring, which can also be stuffed (eg, with sweet bean paste). Recipes for these are given below.
The alphabetical list of all Mugwort recipes on this site follows, (limited to 100 recipes per page). There are 6 recipes in total:
Page 1 of 1
| Apfel-, Knollensellerie- und Beifußsoße (Apple, Celeriac and Mugwort Gravy for Goose) Origin: India | Gefüllte Weihnachtsgans (Christmas Goose) Origin: Germany | Oxeye Daisy Spread Origin: Britain |
| Bottle Masala Origin: India | Nanakusa-gayu (Seven Herb Congee) Origin: Japan | Rainkohl und Grünkern-Suppe (Nipplewort and Green Spelt Soup) Origin: Germany |
Page 1 of 1