Mugwort

Mugwort is an aromatic plant with a host of health and culinary benefits. Native to Europe, Asia and North Africa, it is appreciated for its intense flavour and medicinal properties. Mugwort is renowned for its digestive, antispasmodic and antifungal properties. It is also used for its anti-inflammatory and anti-infectious properties.

In cooking, mugwort is often used to make sauces, marinades and stuffings, or to flavour white meats and fish. It goes perfectly with thyme, rosemary or sage. Its slightly bitter, peppery taste adds a touch of originality and character to many dishes.

To grow mugwort, we recommend sowing it in spring in well-drained, sunny soil. It can also be planted in pots on a balcony or terrace. It is important to ensure that the plant receives regular watering, while avoiding excess water which could cause the roots to rot.

Mugwort maintenance is relatively simple: simply prune regularly to encourage growth and branching. We recommend fertilising it twice a year with a natural fertiliser rich in potassium to boost its resistance to disease and insects.

Finally, to enjoy the benefits of mugwort all year round, it can be dried in a bouquet by hanging it upside down in a dark, airy place. Once dried, mugwort can be stored in an airtight jar away from the light.

In conclusion, mugwort is an aromatic plant with many virtues, for both health and cooking. Easy to grow and care for, mugwort makes a wonderful addition to your garden or balcony. Don't hesitate to try it in your recipes to add a touch of originality and well-being to your dishes.