Mugwort Herb Cut


Botanical Name Artemisia vulgaris

Common Name:

  • English:  Wild Wormwood, Felon herb
  • Ayurvedic: Damanaka, Pushpachaamara, Gandhotkata
  • Unani: Afsanteen-e-Hindi
  • Also, known as: Mugwurz, Herbe de St Jean, Artemisia, Artemassaya, Duna murwa, Chinese: Ai-hao-ai, St. John’s Plant, Indian Wormwood, Fleabane, Dungwort, Mugwort, Maasipattiri, Daunaa, Damanaa, Cingulum Sancti Johannis

Origin: Albania

Harvested: Wild

Parts Used: Leaves & root                                                            

General Information:

Mugwort grows wild in North America in hedges and waste places. A slender to moderately stout herb, 1–5 ft. tall; the leaves are alternate, five to seven lobes, silvery-white beneath, nearly smooth above. Flowers are small Ovid, yellow to purplish, in numerous clusters from July to August. Odor aromatic leaves are slightly bitter. The leaves are smooth and of a dark green tint on the upper surface but covered with a dense cottony down beneath; they are once or twice pinnately lobed, the segments being lance-shaped and pointed. The flowers are in small oval heads with cottony involucres and are arranged in long, terminal panicles; they are either reddish or pale yellow. The Mugwort is closely allied to the Common Wormwood but may be readily distinguished by the leaves being white on the under-surfaces only and by the leaf, segments being pointed, not blunt.

It has also been suggested that the name, Mugwort, may be derived not from ‘mug,’ the drinking vessel, but from moughte (a moth or maggot), because, from the days of Dioscorides, the plant has been regarded, in common with Wormwood, as useful in keeping off the attacks of moths. Europeans stuffed mugwort into their pillows to inhale all night because they believed that it helped them dream vividly.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!


  • You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
  • You can make ice cubes or pops by freezing tea in ice trays or pop molds.


You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

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