It was once popularly used in the brewing of beer. Dried leaves only, because fresh leaves give the beer a horrible taste (as if beer doesn't taste horrible enough anyway!!). It was also used in stuffings for goose and other game. In war-time Europe, it was often used as a substitute for ordinary black tea. But then, remember, times were hard! I doubt it was much enjoyed. It's one of the really bitter 'bitter herbs', not really suitable for the modern palate.

It's closely related to wormwood, which is now not recommended for internal use. Avoid mugwort when pregnant, as it may cause abortion. Do not use regularly or frequently, or more than 30g fresh at one time, and best used for specific occasions. Large doses may cause nausea, liver damage and convulsions.

Not one I'd choose for cooking with.

I'm going to try it. I'm not interested in modern palates, I want to experience it for myself. If it's revolting that'll be interesting too. :) I use dried rue berries in cooking too and I love those. The flavour mellows and changes on cooking. Rue was very popular in ancient rome and greece.

According to Culpeper; Mugwort "....is a special remedy upon the overmuch taking of opium. Three drams of the powder of the dried leaves taken in wine, is a speedy and the best certain help for sciatica. Also for the obstructions and inflammations of the mother"

Linda

Moving along a few centuries....

Mugwort is used to treat digestive problems, to increase appetite, as a diuretic, and for depression. Also used to treat irregular menstruation, bronchitis, sciatic pain, palsy, epilepsy, fever, diabetes and to eliminate intestinal worms. Used as a Âmoxa to stimulate acupuncture points. Use in a bath to relieve muscular aches and pains, or in a footbath for tired, swollen feet.

I always give a bit of this herb to visitors to sniff, along with Southernwood and rue and those kind of "different" smelling herbs. Most people screw up their nose in disgust. I LIKE the smell of all these plants and have noticed it really seems to polarise people. I'm certain they are not nasty smells but people can't place them, they aren't familiar so their first reaction is yuck.

Jamus, from I book called "Kitchen Herbs & Spices" by Morag Neil (bought mainly for the drawings) the entry for Mugwort says that it's the young leaves or flowers that can be used in cooking. Young stems and leaves in a small quantity (1 tsp to 2 litres) can be used to flavour vegetable soups & sauces. Dried panicles can be added to roast goose or to fat pork and, although you don't see this often here, roast mutton. In a small quantity, fresh Mugwort can be used to season salads and also pancake batter.

I'm also one of those who really like the smell of the artemisias.