rare herb/veggie - jap/ chinese mugwort artemisia plant

   perennial plant native to japan china and korea. it has silvery leaves when young and gradually turn green as they age. the plant is widely used as culinary and medical herb in china japan and korea for very long history. the leaves and young seedling are eaten raw or cooked after the bitterness has been removed by boiling in the hot water. it can be added in the soup or salad. in japan, after being lightly boiled the young leaves are pounded into glutinous-rice dumplings (known as 'mochi') as shown in the second pic. They impart a delightful aroma, flavour and colour. Mugwort mochi is often sold in N. American health food stores.

   for medical use in chinese medicine, this 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 moxa to stimulate acupuncture points. Use in a bath to relieve muscular aches and pains, or in a footbath for tired, swollen feet.

  the whole plant has pungent smell, can be grown as insect repeller. a very easy plant to grow and multiply quickly to from groundcover. prefers sunny position. moderately drought tolerant and very frost hardy

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