Artemisia vulgaris

Mugwort is a time honoured herb with frilled green leaves that shimmer silver underneath. This perennial herb has naturalised across South Africa and much of the world, and was once so highly regarded that it was called the “mother of herbs” in medieval Europe. Its resemblance to chrysanthemum fades quickly when the aromatic leaves release their distinct scent or when the plant blooms with small yellow flowers in summer.

Historically used to flavour beer before hops became common, mugwort has found enduring purpose in both folk medicine and culinary traditions. The leaves are dried and brewed into teas said to aid digestion, calm the nerves, and support menstruation. It has long been used to expel parasites and is considered a gentle liver tonic. In Eastern traditions, it is a key herb in acupuncture and moxibustion practices. Due to its strong medicinal action, mugwort should not be used during pregnancy.

Seeds require cold stratification for two to four weeks before sowing. Press them lightly into the soil surface without covering, as they need light to germinate. Maintain steady moisture and warmth for germination, which typically occurs within 14 to 21 days.

Mugwort is adaptable and thrives in poor soils with minimal care. It prefers full sun but tolerates partial shade and can reach up to 90 cm in height in its first season. It spreads via underground rhizomes and is best contained to prevent unwanted growth. Harvest leaves in early summer before flowering for the most potent flavour and aroma.

DO NOT MAKE USE OF MUGWORT WHEN PREGNANT!

Standard packet contains approx. 200 seeds

Petite packet contains approx. 70 seeds