Mugwort (Artemisia vulgaris) is a bitter, aromatic perennial herb used across Asian and European cooking, most often for its leaves.
In Japanese cooking it is called yomogi and colors and flavors mochi and rice cakes; in Korean cooking it is ssuk, used in rice cakes, soups, and some kimchi; in Chinese cooking the leaves flavor teas, stir-fries, and dumplings. In parts of Europe, mugwort has been used to flavor bread and liqueurs and, historically, as a bittering agent in beer before hops became standard.
Its flavor is earthy and slightly bitter, with notes of pine and sage; it is usually balanced with something sweet, such as honey or sugar in desserts, or paired with savory, umami-rich ingredients like soy sauce and garlic. Young leaves and shoots are sometimes cooked as a vegetable, similarly to spinach or other leafy greens; mature leaves are more commonly dried and used as a seasoning.