Mugwort, artemisia-absinthium, also known as absinthe, wormwood and by Pliny ( Roman master gardener, A.D. 23-79) who called it the ‘mother of herbs’. In Roman times to insure continued good heath, winners of the chariot races drank its bitter tea. Pliny recommended stomach aches of children to be treated with “a spoon dipped in honey then filled with mugwort tea”.  It was a favorite flavor in wine and added to Italian Vermouth.

Although a strong cup of mugwort tea can be used to stimulate the appetite and digestion, it is recommended that pregnant and nursing mothers DO NOT ingest the leaves, its extract, vermouth that includes mugwort, and a cup of tea that is made with it or an herbal tea blend that includes mugwort.

From now until spring, my family eats a tiny leaf each day to prevent against colds or any other flu-like viruses. I like packing a few dried leaves when traveling over the holidays. The leaves are very easy to dry and will maintain their potency for many months. Cut the tiny branches of leaves to spread out on a cloth or hang a bunch in a dry, dark place in your home. The dried bunches make excellent smudging sticks.

Read more in my August blog article.