Mugwort

Artemisia argyi, commonly known as Chinese Mugwort, is a herbaceous perennial plant with a creeping rhizome. It is native to China, Korea, Mongolia, Japan, and the Russian Far East. It is an aromatic perennial herb used extensively in Traditional Chinese Medicine. Its leaves are used for moxibustion and Asian cuisine. We sun dry this herb for culinary and medicinal use or, we air dry it for use as a repellent.

The local Hakka community uses mugwort in savoury dishes, egg dishes, Lei Cha, and traditional steamed kueh. Its distinct aroma is an interesting note in beverages, tea blends and infusions. Before hops dominated beer making, mugwort was often used in herb mixtures to flavor and preserve beer in 15th and 16th century Europe. We sometimes, on request, offer young leaves for garnish.

Artemisia argyi is an important traditional herbal medicine with a history of over 2000 years, recognized for its edible and medicinal properties, particularly in East Asia. Its essential oil is noted for various beneficial pharmacological effects, including antibacterial, antifungal, antiviral, anti-inflammatory, antioxidant, and anti-cancer activities.

More than 200 kinds of chemical components have been detected in its essential oil including terpenes, ketones (aldehydes), alcohols (phenols), acids (esters), alkanes (olefins) hydrocarbons, and so on. It has great anti-disease-resistant microorganism, anti-inflammatory, analgesic, and anti-cancer effects in clinical treatment and has good development potential and application prospects.1

It’s antimicrobial, anti-inflammatory, and aromatic properties are valued for treating skin itchiness, eczema, and providing a calming scent, often used in soaps, body washes, and foot care products.

The leaves can also be used for fumigation and acts as a potent natural insect repellent due to strong aromatic compounds in its essential oils, which effectively deter mosquitoes, flies, ticks, and beetles. Used by drying leaves, burning them, or planting them near homes.