Artemisia princeps

{{Speciesbox

|image = Artemisia princeps1.jpg

|genus = Artemisia

|species = princeps

|authority = Pamp.

|synonyms_ref = [http://www.theplantlist.org/tpl1.1/record/gcc-105718 The Plant List Artemisia princeps Pamp. ]

|synonyms =

Artemisia montana var. nipponica (Nakai) Pamp.
Artemisia parvula Pamp.

}}

Artemisia princeps, also commonly called yomogi,{{Cite journal|last1=Hiramatsu|first1=Naoko|last2=Xiufen|first2=Wang|last3=Takechi|first3=Ryusuke|last4=Itoh|first4=Yoshimi|last5=Mamo|first5=John|last6=Pal|first6=Sebely|date=2004|title=Antimutagenicity of Japanese traditional herbs, gennoshoko, yomogi, senburi and iwa-tobacco|url=https://iubmb.onlinelibrary.wiley.com/doi/abs/10.1002/biof.5520220124|journal=BioFactors|language=en|volume=22|issue=1–4|pages=123–125|doi=10.1002/biof.5520220124|pmid=15630266|s2cid=40718791|issn=1872-8081}}{{Cite journal|last1=Hirano|first1=Akiko|last2=Goto|first2=Masashi|last3=Mitsui|first3=Tsukasa|last4=Hashimoto-Hachiya|first4=Akiko|last5=Tsuji|first5=Gaku|last6=Furue|first6=Masutaka|date=September 2017|title=Antioxidant Artemisia princeps Extract Enhances the Expression of Filaggrin and Loricrin via the AHR/OVOL1 Pathway|journal=International Journal of Molecular Sciences|language=en|volume=18|issue=9|pages=1948|doi=10.3390/ijms18091948|pmc=5618597|pmid=28892018|doi-access=free}}{{Cite web|title=Japanese mugwort|url=https://hosho.ees.hokudai.ac.jp/tsuyu/top/plt/aster/artemisia/ind.html|access-date=2021-08-10|website=hosho.ees.hokudai.ac.jp}} Japanese mugwort, Korean wormwood, Korean mugwort or wormwood in English, is an Asian plant species in the sunflower family, native to China, Japan and Korea.[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200023308 Flora of China Vol. 20-21 Page 704 魁蒿 kui hao Artemisia princeps Pampanini, Nuovo Giorn. Bot. Ital., n.s.,. 36: 444. 1930. ] It is a perennial, very vigorous plant that grows to {{Convert|1.2|m|sp=us}}. 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.{{cite web|url=http://www.pfaf.org/database/plants.php?Artemisia+princeps |title=Artemisia princeps - Pampan. |access-date=2008-01-18 |work=Plants For A Future Database }} 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.{{cite web | title=Artemisia princeps | website=EPPO (European and Mediterranean Plant Protection Organization) | url=http://www.eppo.int/ACTIVITIES/plant_quarantine/alert_list_plants/artemisia_princeps | access-date=2021-06-11}} It has been introduced into Belgium and the Netherlands. It grows in a variety of habitats including roadsides, slopes, valleys, and riverbanks.{{Cite web |title=Artemisia princeps in Flora of China @ efloras.org |url=http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200023308 |access-date=2022-08-11 |website=www.efloras.org}}

As food

Leaves and young seedlings can be eaten raw or cooked.Kunkel. G. Plants for Human Consumption. Koeltz Scientific Books 1984 {{ISBN|3-87429-216-9}} They can also be used in salads and soups after removal of the bitterness.{{how|date=March 2018}}

= Japan =

In Japan the herb is used to flavor glutinous rice dumplings called kusa mochi ({{lang|ja|草餅}}) or {{Transliteration|ja|yomogi mochi}} ({{lang|ja|蓬餅}}), or rice flour dumplings called kusa dango ({{lang|ja|草団子}}). The young leaves can be lightly boiled before being pounded and added to impart a pleasant colour, aroma and flavour. Because of this use, the species is also called {{Transliteration|ja|mochigusa}} ({{lang|ja|餅草}}, though it is also called mogusa in reference to its use in moxibustion). The plant is also actively grown in the state of Hawaii, and used for making the herbal mochi by residents of Japanese descent.

The leaves are occasionally blanched and added to soups or rice in Japanese cuisine.{{cite book|url=https://books.google.com/books?id=NN-U5BJJhUMC&q=kusa+mochi+princeps&pg=PA175|title=A Dictionary of Japanese Food|last=Hosking|first=Richard|date=January 1997|publisher=Tuttle Publishing|isbn=978-0-8048-2042-4|pages=175}}{{cite news|url=http://www.shejapan.com/jtyeholder/jtye/living/wagashi/wagashi3.html|title=Yomogi (Mugwort)|last=Takahashi|first=Masumi|access-date=2008-01-18|archive-url=https://web.archive.org/web/20080215233620/http://www.shejapan.com/jtyeholder/jtye/living/wagashi/wagashi3.html|archive-date=15 February 2008 |url-status=live|publisher=Japan Through Young Eyes|author2=Natsuko Hosokawa|author3=Keiko Mori}}

Kusa mochi - 2.jpg|Kusa mochi

Sanjodori Nakatanido.jpg|Kusa mochi being made by pounding

Dango on plate with stick.jpg|Kusa dango (rice dumplings) with anko

File:Kusaki Drive In Yomogi Manju.jpg|Yomogi manjū

= Korea =

Mugwort, referred to as ssuk (쑥) in Korean, 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, (쑥김치), 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).[http://www.foodinkorea.org/eng_food/foodculture/foodculture1_4.jsp Food in Korea : Korean Food Culture] 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 (쑥라떼).

Artemisia princeps.jpg|Ssuk (Korean mugwort)

Aetang 2.jpg|Aetang (mugwort dumpling soup)

Ssuk-beomuri 2.jpg|Ssuk-beomuri (mugwort rice cakes)

Jeongseon Arirang Train 20150116 08.jpg|Ssuktteok (mugwort rice cakes)

Ssukcha.jpg|Ssukcha (mugwort tea)

= China =

In China it is known as huanghua ai ({{lang|zh|黄花艾}}, literally yellow-flower mugwort).

As medicine

Artemisia princeps is one of the species of mugwort used in moxibustion,{{cite journal|title=The Advantages and Disadvantages of Artemisia princeps and A. montana.|journal=Japanese Journal of History of Pharmacy|year=2000|first=Oda|last=Ryuzo|volume=35|issue=1|pages=55–62|pmid=11640207|url=http://sciencelinks.jp/j-east/article/200019/000020001900A0666092.php|access-date=2008-01-18|archive-date=2011-07-17|archive-url=https://web.archive.org/web/20110717000627/http://sciencelinks.jp/j-east/article/200019/000020001900A0666092.php|url-status=dead}} a traditional medical practice of China, Korea, Mongolia, Tibet, Nepal and Vietnam.

In culture

In Korea, it is called ssuk (쑥) or tarae ssuk (타래쑥){{cite book|url=https://books.google.com/books?id=ApGfXFYxzRoC&q=Artemisia+princeps+ssuk&pg=PA166|title=International Collation of Traditional and Folk Medicine: Northeast Asia|author=Takeatsu Kimura|author2=Paul P. H. But|author3=Ji-Xian Guo|author4=Chung Ki Sung|publisher=World Scientific|year=1996|isbn=978-981-02-2589-6|pages=159p}} which is deeply related to Dangun Sinhwa (단군신화), 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.{{Cite book|title=Korean Cuisine: An Illustrated History|last=Pettid|first=Michael J.|publisher=Reaktion Books|year=2008|isbn=978-1-86189-348-2|location=London|pages=12}} 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.

References

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}}