In dried form, mugwort gives numerous dishes that certain something. But how does it end up on the plate from the field or from your own garden? In order to preserve the spicy aroma, the gardener has to pay attention to a few things when harvesting and drying mugwort. This guide explains how, gives harvest-time tips and creative ideas for using the seeds once they’ve dried.
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harvest mugwort
Artemisia vulgaris is spreading rapidly in this country and is therefore a frequent occurrence. In order to collect the herb as a spice for subsequent drying and use, the gardener is best off looking at the following places:
- roadsides or roadsides
- pile of rubble
- Rocky boulders
Laypeople often confuse mugwort with wormwood. The underside of the leaves reveal which plant it is. They are provided with white, downy hairs in mugwort.
In addition, it is possible to cultivate mugwort in your own garden, even in a bucket on the balcony. The plant needs a bright, sunny and dry location as well as a humus-rich, calcareous and well-drained substrate. The sunnier the location, the more essential oils the plant develops.
harvesting technique
In contact with skin, mugwort is non-toxic. In addition, the plant has no thorns, which is why the gardener does not have to wear gloves when harvesting. With sharp, clean scissors, he separates the bud-rich shoot tips. They should be around 15 to 20 cm long.
harvest time
The mugwort harvest season begins in May. The flowers should have appeared but not yet opened. Artemisia vulgaris begins to bloom in late June, early July. Before that, the gardener should have completed the harvest. To protect itself from predators, the plant develops bitter substances during flowering, which greatly affect the taste. In order to wait for the right time, the gardener can use the coloring of the leaves as a guide, among other things. If this has a gray-green color, the harvest is still possible. Later the color changes to yellow, sometimes also to a delicate pink.
Dry Artemisia vulgaris
Mugwort is used both fresh and dried as an enrichment for many dishes. However, the crop yield of the fresh panicles often exceeds the demand. Therefore, it is recommended to preserve the stems that are not processed immediately:
- Shake the stems to remove dirt
- do not clean under running water to preserve essential oils
- Tie stems into several bundles (takes about 1 to 2 weeks)
- hang upside down in a shady spot
- or dry in a dehydrator
- Remove the flowers and seeds from the main stem
- fill into an airtight container
- It is best to use amber glass for storage (protection from sunlight) or store in a dark place
A shady place is essential for drying. In the sun, the crop burns, turns brown and loses its spicy aroma.
Using seeds in the kitchen
The seeds also have a very strong aroma when dried, which is why the gardener should only mix small amounts into the food. Mugwort is also considered slightly toxic in high doses, triggering asthma, for example. Pregnant women and people with fever should not eat mugwort.
Everyone else enjoys the spice with high-fat, hearty food such as roast goose, duck, pork knuckle or other filling meat dishes. It also goes well with potatoes, in soups or sauces. The parts of the plant develop their full aroma when the gardener cooks them. The panicles are primarily used because they taste much milder than the leaves.
Mugwort is also popular as a digestive tea.
In addition, the spice is suitable for smoking. What used to be an esoteric ritual is now worthwhile simply because of the aromatic scent that is created during the smoking process.