Organic Mugwort - Artemisia vulgaris

Common Mugwort, sometimes called Felon Herb or Sailor's Tobacco in English, is a perennial aromatic plant closely related to absinthe. Its finely dissected foliage is very decorative. It is cultivated for its ornamental appearance and its repellent and insecticidal properties, which are very useful in the vegetable garden. Plant it in spring and harvest its leaves the following summer.

Mugwort is native to continental regions of Europe, Asia, and North Africa. It belongs to the Asteraceae family and the Artemisia genus, just like absinthe and tarragon. This aromatic and medicinal plant can easily be found in the wild (but should not be confused with ragweed). It forms a bushy clump about 1m (3ft) tall and 50cm (20in) wide. Artemisia vulgaris has finely divided leaves, dark green on top and silver-white underneath, carried on reddish stems. Yellow or purple flowers appear from July to October. This perennial plant is hardy, at least down to -15°C (5°F), but has a relatively short lifespan. It should be cut back in autumn to maintain a compact habit. In the garden, Mugwort thrives in full sun, even in hot conditions. It prefers light, well-drained soils and can tolerate poor and dry soil.

The use of Mugwort in cooking needs to be delicate due to its bitterness and especially its toxicity if consumed in large quantities. In moderation, young shoots can be used to flavour salads or in infusions. Their flavour resembles that of artichoke. Mugwort has antispasmodic properties but also abortive properties, so it should be used with caution. It is primarily cultivated for its ornamental appearance and its repellent and insecticidal properties, which are very useful in the vegetable garden.

Harvest: Leaves are harvested in June-July, before flowering, preferably in the late afternoon.

Storage: Leaves can be consumed fresh or dried and stored in a dark and dry place.

Gardener's tip: In the garden, spray a mugwort infusion to repel insects, rodents, and slugs. Prepare the infusion using 1kg of fresh plants for 10 litres of water (preferably rainwater). Place the plants in a net bag, such as a potato or orange bag, so that you can weigh it down with a stone, for example at the bottom of a non-metallic container. Cover and stir the mixture every day. Fermentation begins after a few days. When there is no more foam, strain and use the preparation, diluted by 10%. If needed, store the infusion in airtight containers, placed in a cool and dark place.