Japanese Mugwort Seeds Yomogi - Artemisia Princeps 2000 Heirloom Seeds Japanese Mugwort Seeds-YOMOGI Asian vegetable names... China: kui hao Japan: yomogi This flavorful herb is traditionally prepared in Japan by lightly boiling the leaves and pounding them with sweet mochi rice into dumplings. Cooks in Taiwan stir-fry the leaves or add them to soups. Plants are fairly tall with green leaves that are whitish underneath. Also known as Japanese mugwort or kui hao, this flavorful herb has green, fuzzy, finely cut leaves. The hardy plant thrives in most climates and is traditionally used in eastern medicine. 100% open pollinated,heirloom,non-hybrid,and Non-GMO Herb Seeds Japanese Mugwort / Kui hao / Yomogi Artemisia vulgaris Uses: Medicinal / culinary Duration: Perennial (hardy in zones 4-10) When to Sow: Spring/Late Summer/Early Fall Ease of Germination: Easy Bitter flower buds improve digestibility of rich meat, poultry or fish dishes. DETAILS INFORMATION Yomogi (Artemisia princeps) (Japanese Mugwort, Kui-hao, Ssuk) Family: Aster (Asteraceae) Hardiness: All zones Herbaceous perennial native to Japan. Will flower to the height of 3 feet, but can be kept tidily trimmed back. Like most Artemisias, this plant is stolonaceous and will soon produce a robust patch unless you keep it contained in a pot. The plant does well in pots. Source of moxa used in moxibustion. Also a flavorful herb, used in small amounts to flavor mochi, soups and rice. Excellent smudging plant used as a cold-hardy substitute to white sage, producing a smooth and cooling smoke that purifies the air and dispels negativity. Sow in spring. Press very tiny seed into surface of soil and keep evenly moist and in the light until germ. Growing Information Sow seeds on top of moist, sandy soil. They can be sown in flats and transplanted or directly sown. If sowing in containers, keep them out of direct sunlight until the plants are established. A shade cloth or some milk jugs can be used to provide shade to seedlings in the ground. A good germination temperature is about 65-70 degrees Fahrenheit. Water seeds with a mister or from below so that they do not become too saturated. Established plants can be placed in sun or partial shade in a sandy, relatively dry soil. The tops can be harvested in late spring and again in late fall after flowering. Plants also can be reproduced by division. Culinary Tip This flavorful herb is traditionally prepared in Japan by lightly boiling the leaves and pounding them with sweet mochi rice into dumplings. Cooks in Taiwan stir-fry the leaves or add them to soups. Plants are fairly tall with green leaves that are whitish underneath.