Mugwort - Artemisia vulgaris

Artemisia vulgaris, sometimes called fire herb, wormwood, and mugwort, is a perennial aromatic plant closely related to absinthe. Its finely cut foliage is highly decorative. It is cultivated for its ornamental aspect and its repellent and insecticidal properties, which are very useful in the vegetable garden. Plant it in spring and harvest its leaves the following summer.

Wormwood is native to continental regions of Europe, Asia, and North Africa. It belongs to the Asteraceae family and the Artemisia genus, just like absinthe and tarragon. This aromatic and medicinal plant is easily found in the wild (but should not be confused with ragweed). It forms a bushy clump about 1m (3ft) tall and 50cm (20in) wide. Artemisia vulgaris has finely cut leaves that are dark green on top and silver-white underneath, carried by reddish stems. Yellow or purple flowers appear from July to October. This perennial plant is hardy, at least down to -15°C (5°F), but has a relatively short lifespan. It should be pruned in autumn to maintain a compact habit. In the garden, wormwood thrives in full sun, even in scorching conditions. It prefers light, well-drained soils, and can tolerate poor and dry soil.

The use of wormwood in cooking is delicate due to its bitterness. It is also toxic if consumed in large quantities. In moderation, young shoots can be used to flavour salads or for use in infusions. Their flavour resembles that of artichoke. Wormwood has antispasmodic properties. It also has abortive properties, so caution is advised. It is primarily grown for its ornamental aspect and its repellent and insecticidal properties, which are very useful in the vegetable garden.

Harvest: the leaves are harvested in June-July, before flowering, preferably in the late afternoon.

Storage: the leaves can be consumed fresh or dried and stored in a dark and dry place.

Gardener's tip: in the garden, spray a wormwood infusion to repel insects, rodents, and slugs. Prepare the infusion with 1kg of fresh plants for 10 litres of water (preferably rainwater). Place the plants in a net bag, like a potato or orange bag, so that you can weigh it down with a stone, for example, at the bottom of a non-metallic container. Cover and stir the mixture every day. Fermentation begins after a few days. When there is no more foam, filter and use the preparation, diluted to 10%. If necessary, store the infusion in airtight containers, placed in a cool and dark place.