Artemisia princeps
Template:Short description Template:Speciesbox
Artemisia princeps, also commonly called yomogi,[1][2][3] Japanese mugwort,[2][4][5][3] Korean wormwood,[6] Korean mugwort[7] or wormwood[8] in English, is an Asian plant species in the sunflower family, native to China, Japan and Korea.[3][9] It is a perennial, very vigorous plant that grows to Script error: No such module "convert".. This species spreads rapidly by means of underground stolons and can become invasive. It bears small, buff-colored flowers from July to November which are hermaphroditic, and pollinated by wind.[10] The leaves are feather shaped, scalloped and light green, with white dense fuzz on the underside.
Distribution and habitat
Artemisia princeps is native to China, Japan and Korea.[11][3] It has been introduced into Belgium and the Netherlands.[11] It grows in a variety of habitats including roadsides, slopes, valleys, and riverbanks.[12]
As food
Leaves and young seedlings can be eaten raw or cooked.[13] They can also be used in salads and soups after removal of the bitterness.Template:How
Japan
In Japan the herb is used to flavor glutinous rice dumplings called kusa mochi (Script error: No such module "Lang".) or Script error: No such module "lang". (Script error: No such module "Lang".),[14] or rice flour dumplings called kusa dango (Script error: No such module "Lang".).[15][5] The young leaves can be lightly boiled before being pounded and added to impart a pleasant colour, aroma and flavour.[15] Because of this use, the species is also called Script error: No such module "lang". (Script error: No such module "Lang"., though it is also called mogusa in reference to its use in moxibustion).[16][17] The plant is also actively grown in the state of Hawaii, and used for making the herbal mochi by residents of Japanese descent.[18]
The leaves are occasionally blanched and added to soups or rice in Japanese cuisine.[19][20]
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Kusa mochi being made by pounding
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Kusa dango (rice dumplings) with anko
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Yomogi manjū
Korea
Mugwort, referred to as ssuk (Script error: No such module "Lang".Template:Category handler) in Korean,[6] is widely used in Korean cuisine as well as in traditional medicine (hanyak). In spring, which is the harvesting season, the young leaves of mugwort are used to prepare savory dishes such as jeon (Korean-style pancakes), ssuk kimchi, (Script error: No such module "Lang".Template:Category handler), ssukguk (쑥국, soup made with ssuk). Most commonly, however, fresh mugwort as well as dried leaves ground into powder are a characteristic ingredient in various types of tteok (rice cakes).[21] Today, ssuk also adds flavor and color to more contemporary desserts and beverages, e.g. ice cream, breads, cakes, mugwort tea (ssukcha 쑥차) and ssuk latte (Script error: No such module "Lang".Template:Category handler).
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Ssuk (Korean mugwort)
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Aetang (mugwort dumpling soup)
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Ssuk-beomuri (mugwort rice cakes)
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Ssuktteok (mugwort rice cakes)
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Ssukcha (mugwort tea)
China
In China it is known as huanghua ai (Script error: No such module "Lang"., literally yellow-flower mugwort).[22]
As medicine
Artemisia princeps is one of the species of mugwort used in moxibustion,[23] a traditional medical practice of China, Korea, Mongolia, Tibet, Nepal and Vietnam.
In culture
In Korea, it is called ssuk (Script error: No such module "Lang".Template:Category handler) or tarae ssuk (Script error: No such module "Lang".Template:Category handler)[22] which is deeply related to Dangun Sinhwa (Script error: No such module "Lang".Template:Category handler), legend of Gojoseon, the first Korean kingdom. To the ancient people in Korea, ssuk was one of the foods that was believed to have medicinal or religious value.[24] In the foundation myth of Gojoseon in 2333 BCE, eating nothing but 20 cloves of garlic and a bundle of ssuk for 100 days let a bear be transformed into a woman.[24]
See also
References
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- ↑ Flora of China Vol. 20-21 Page 704 魁蒿 kui hao Artemisia princeps Pampanini, Nuovo Giorn. Bot. Ital., n.s.,. 36: 444. 1930.
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- ↑ Kunkel. G. Plants for Human Consumption. Koeltz Scientific Books 1984 Template:ISBN
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- ↑ Food in Korea : Korean Food Culture
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