Info: Mugwort is the classic goose roast spice, probably because of its stimulating effect on the fat digestion. As a incense plant, its use is already documented from the Stone Age and still today it is used in Indian medicine as moxa herb. For seasoning, the upper leaves and tips are collected when the inflorescences are still closed. It can also be cut after flowering. The plant is sober and grows also wild on many dry, limy fallows.
Sowing & Cultivation: The mugwort is an unpretentious, hardy perennial. Sowing starts in March outdoors: only cover the seeds slightly with soil, since they need light for germination. The distance of the plants should be about 30 cm. Mugwort likes sunny locations and also tolerates short dry periods. As the plant can multiply rapidly via seeds, you should cut the inflorescences before seed formation.
|Botanical name||Artemisia vulgaris|
|Location||Limy, dry soils. Undemanding|
|Holzweg 16 |
67098 Bad Dürkheim