Mugwort is native to Europe, Asia, and North Africa, and has transform an invasive weed in North America. Its leaves have have long been used as a flavoring agent to season fat, meat, or fish, and is perhaps most famously known for seasoning Goose in Germanic traditions. In Japan and Korea it is also known for being used to color festive rice cakes, and is a common seasoning within Korean soups and pancakes. It will have to be noted that Mugwort can be a hallucinogenic, but when cooked those properties are neutralized. In the mid-ages Mugwort was part of a herbal mix called Gruit, which was used to flavor beer before the widespread use of hops, likely resulting in hallucination as well as inebriation! In ancient and medieval times Mugwort was also used for its magical properties, where it was seen as a protective herb that could dispel fatigue and protect a traveler from evil spirits and wild animals. Indeed, it was included in the 10th century “Nine Herb Charm” that is said to ward off poison and illness. It is also supiced to be a potent aid in lucid dreaming, astral shuttle, and another way increasing the intensity of dreams, as well as the ability to keep an eye on and take into account that them.
In Ayurveda medicine in India, Mugwort is also used for cardiac complaints, feelings of unease, and general malaise. Within Chinese medicine, it is pulverized and aged into a form called Moxa. In this form it has shown quite a lot of aid in positioning fetuses that are in breech positioning. Moxa and acupuncture has also been shown to slow fetal heart rates at the same time as increasing fetal movement. Moxa has also been shown on the other hand to possibly cause uterine contractions.
Known as well as common wormwood, Artemisia Vulgaris, felon herb, chrysanthemum weed, wild wormwood, Old Uncle Henry, Sailor’s Tobacco, Old Man, and St John’s Plant
This can be a 1 oz packet of cut Mugwort.