Mugwort
(Artemisia vulgaris)
Other Names:
Common mugwort, wormwood, pasture sagewort, sagebrush
Range:
Family:
Asteracea - Composite Family
Growth Type:
Herbaceous perennial
Height:
A. vulgaris can grow moe than 10 feet tall, but I typically find it under 4 feet tall.
Leaves:
The upper surface of the pinnate leaves are dark green and glabrous (lacking hairs). The underside is pubescent, covered in dense whitish tichomes (hairs). The lobes range from 1/4 - 1 inch wide. Rounded, lobeless, new leaves are arranged opposite of one another, and are attached to the stem with a thin, long petiole. The undersides of young leaves are woolly-looking.
Stem/Trunk:
The angular stems are green to purple looking.
Root:
The root system consists of numerous horizontal branched rhizomes from which adventitious roots are produced. As many as new 20 stems can grow from one root system. The main brown woody root, which is about 200 mm (7.9 in) long, has rootlets 51–102 mm (2.0–4.0 in) long, and approximately 2 mm (0.079 in) thick.
Flower Season:
Mid-summer to early autumn
Flower Appearance:
The yellow or reddish-looking flower heads are arranged in a branching panicle. The flowers are approximately ¼ long and radially symmetrical. The outer flowers of the flowerhead, or capitulum, are female and the inner ones bisexual.
Seed/Fruit:
The brown rectangular-shaped fruit has one seed, and has ridges, a narrow base, and tiny bristles on the end.
Miscellaneous characteristics:
N/A
Habitat:
Mugwort preferes soils alkaline soils low in nitrogen. Look for it in waste areas like roadsides and uncultivated areas. The plant can take over open, sandy ground.
Parts Used:
Leaves and roots/rhizomes
Culinary Uses:
The common name mugwort, arises from its historical use as a beer flavoring. It has also been used as a tea substitute.
The following text is meant for informational purposes only. It is not meant to diagnose or treat any illness or injury. Always consult with a physician or other qualified medical care provider concerning the diagnosis and treatment of any illness or injury.
Energetics
Taste: Bitter
Thermal: Warming
Humidity: Drying
Traditional Medicinal Uses:
Amenorrhea, Anorexia, Anxiety, Eczema, Chronic fatigue, Colic, Constipation, Convulsions, Depression, Diarrhea, Dysmenorrhea, Eczema, Epilepsy, Headaches and migraines, Indigestion, Insomnia, Menorrhagia, Nausea or vomiting, Nervous Dyspepsia, Round Worms, Thread Worms, Tension
Historically, A. vulgaris was referred to as the "mother of herbs" during the Middle Ages, and has been widely used in the traditional Chinese, European, and Hindu medicine.
Cautions According To WebMD
Contra-Indications
Mugwort is likely unsafe when taken by mouth during pregnancy. Mugwort might cause the utereus to contract or stimulate a period, which can lead to a miscarriage.
Possible Side Effects:
None Known
Possible Interactions:
None Known
Medicinal Actions:
Anthelmintic
Antibacterial,
Anticancer,
Antifungal,
Antihypertensive,
Antihyperlipidemic
Anti-Inflammatory,
Antilipidemic
Antinociceptive,
Antioxidant,
Antispasmodic,
Emmenagogue,
Hepatic,
Lipolytic
Herbal Preparations For Mugwort (Artemisia vulgaris)
Tea
Part Used: Leaves and or roots
Plant State: Fresh or dried
Place 2 tsp of fresh chopped, or 1 tsp of dried, leaves and or roots in a large mug. Pour almost boiling water over the leaves. Steep for 20 minutes. Strain to remove sediment.
Dosage: Enjoy a mug daily as needed.
Standard Infusion
Part Used: Leaves
Plant State: Fresh or dried
Place 2 ounces of fresh chopped, or 1 ounce of dried chopped, leaves into a quart mason jar and fill the jar with almost boiling water. Cover the jar, place it in a sunny location, and let it sit for 8 to 10 hours. If refrigerated, the infusion will last a couple of days.
Dosage: 2-4 oz As Needed
Standard Infusion
Part Used: Roots
Plant State: Fresh or dried
Place 2 ounces of fresh chopped, or 1 ounce of dried chopped, root into a quart mason jar and fill the jar with almost boiling water. Cover the jar, place it in a sunny location, and let it sit for 8 to 10 hours. If refrigerated, the infusion will last a couple of days.
Dosage: 2-4 oz As Needed
Cold Infusion
Part Used: Leaves
Plant State: Fresh or dried
Place 2 ounces of the fresh chopped, or 1 ounce of dried chopped, leaves into a quart mason jar, and fill the jar with clear, cold, water. Cover the jar, place it in a sunny location, and let it sit for 8 to 10 hours. If refrigerated, the infusion will last a couple of days.
Dosage: 2-4 oz As Needed
Cold Infusion
Part Used: Roots
Plant State: Fresh or dried
Place 2 ounces of the fresh chopped, or 1 ounce of dried chopped, root into a quart mason jar, and fill the jar with clear, cold, water. Cover the jar, place it in a sunny location, and let it sit for 8 to 10 hours. If refrigerated, the infusion will last a couple of days.
Dosage: 2-4 oz As Needed
Tincture
Part Used: Leaves and roots
Plant State: Fresh
Alcohol Percentage: 60%
Plant to Alcohol Ratio: 1:2
Label a quart mason jar with the plant name, the part of the plant used, the percentage of alcohol used, and the date the tincture was started.
Fill the jar to the neck with chopped fresh leaves, then pour in 600 ml of 150 proof Everclear and 150 ml water. Next pour the contents of the jar into a blender and blend until all of the plant material is thoroughly chopped into fine pieces and incorporated into the menstrum. This will increase the surface area and provide better leaching of the plant constituents. As a matter of fact, this method works so well that, if necessary, the tincture can be used in as little as 7 days. Now pour the contents of the blender back into the jar, being careful to scrape every last bit of goodness from the blender. Place a lid on the mason jar, shake it well, and place the jar in a dark cupboard. Once a day for the first 7 days, take the jar out of the cupboard and shake it well. Place the jar back into the cupboard, and leave it soak for another 3 weeks. After the tincture has soaked for 30 days, remove it from the cupboard and strain out the spent plant material. Your tincture will remain viable for 2-3 years.
Dosage: 10-25 drops daily
Tincture
Part Used: Leaves and roots
Plant State: Dried
Alcohol Percentage: 50%
Plant to Alcohol Ratio: 1:5
Label a quart mason jar with the plant name, the part of the plant used, the percentage of alcohol used, and the date the tincture was started.
Place 150 grams of dried plant material into a quart mason jar. Now pour in 750 ml of 100 proof vodka, or 500 ml of 150 proof evercler and 250 ml of water. Next pour the contents of the jar into a blender and blend until all of the plant material is thoroughly chopped into fine pieces and incorporated into the menstrum. This will increase the surface area and provide better leaching of the plant constituents. As a matter of fact, this method works so well that, if necessary, the tincture can be used in as little as 7 days. Now pour the contents of the blender back into the jar, being careful to scrape every last bit of goodness from the blender. Place a lid on the mason jar, shake it well, and place the jar in a dark cupboard. Once a day for the first 7 days, take the jar out of the cupboard and shake it well. Place the jar back into the cupboard, and leave it soak for another 3 weeks. After the tincture has soaked for 30 days, remove it from the cupboard and strain out the spent plant material. Your tincture will remain viable for 2-3 years.
Dosage: 10-25 drops daily
