Mugwort cut

Artemisia vulgaris — peppery, lightly minty, herbaceous

Mugwort is a classic European cooking herb from the Asteraceae family. Its aroma is slightly hot and peppery with a gentle spearmint-like note and subtle bitterness that brings structure to rich roasts, gravies and hearty vegetables.

• Botany: Artemisia vulgaris • Family: Asteraceae
• Part used: leaves/tips, dried and cut
• Profile: savory herbaceous, peppery warmth, mild mint, restrained bitterness
• Best for: poultry & game roasts, gravies, potatoes, cabbage, mushrooms, stuffing

Aroma & Taste

Earthy-green with peppery lift and a cool, mint-leaning finish. A pinch adds backbone; too much can become assertively bitter—dose with care.

Culinary Uses

• Roasts: rub onto duck, goose or chicken with salt, garlic and lemon zest.
• Gravy & pan sauces: deglaze roast drippings and simmer with a small pinch; strain before serving.
• Vegetables: season potatoes, carrots, cabbage or mushrooms during roasting or braising.
• Stuffings & breads: mix into bread stuffings or rustic loaves for a savory, woodsy accent.
• Herb blends: combine with thyme and rosemary for robust rubs.

How to Use

• Bloom in fat: warm briefly in butter/olive oil (10–20 s) to release aroma.
• Add early for roasts/braises: withstands longer cooking; finish with a tiny pinch off-heat if desired.
• Crush to release: rub dried leaves between fingers before adding.
• Fresh ↔ dried guide: about 1 tsp dried ≈ 1 Tbsp fresh; start small and adjust.

Dosage & Kitchen Ratios

• Roast rubs: 1/2–1 tsp dried per 500 g (1.1 lb) meat.
• Gravy/sauce: 1/4–1/2 tsp per 1 l (4 cups) liquid; simmer and strain.
• Vegetables/stuffing: 1/2 tsp per 500 g veg or stuffing mix.

Pairings

Garlic, onion, lemon zest, black pepper, bay leaf, thyme, rosemary; with duck, goose, chicken, pork, potatoes, cabbage, carrots and mushrooms.

Ingredients & Allergens

Ingredients: Mugwort leaves (Artemisia vulgaris), dried and cut.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best within 12–18 months. Reseal promptly after use.

Substitutes & Notes

Closest swaps: a light mix of thyme + a hint of sage (different but comparable strength). Mugwort is potent—use a conservative hand.

FAQ

What does mugwort taste like?
Savory herbaceous with peppery warmth, a mild mint-like edge and gentle bitterness.

How do I avoid bitterness?
Use sparingly, bloom in fat, and balance with citrus or a touch of sweetness in sauces.

Should I strain it from sauces?
For smooth gravies, yes—infuse and strain; for rustic dishes, leave finely crushed leaves in.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de