Mugwort 300g
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🌿 Product Name: Ngải Cứu (Mugwort)
Scientific Name: Artemisia vulgaris
👉 Harvest Date: 90–120 days from seeding to full foliage; best picked just before flowering (mid-summer) when aromatic oils peak — young tips harvested before flower buds open, as it turns bitter afterward
💚 Natural flavors: Bitter and earthy with a camphoraceous, sage-like aroma and faint eucalyptus-mint undertone. Bitterness comes from sesquiterpene lactones, while the pungent, warming aroma comes from thujone and cineole in its essential oils.
🍳 Recipe Suggestions:
- Cookpad: https://cookpad.com/vn/tim-kiem/ng%E1%BA%A3i%20c%E1%BB%A9u
- Run Away Rice: No dedicated mugwort/ngải cứu recipe found.
👩🍳 Nutrition Value:
- USDA: No dedicated FoodData Central entry exists for Artemisia vulgaris.
- Nutritionix: No dedicated raw-herb entry — only prepared products like mugwort rice cakes/daifuku appear in their database.
Note: in Vietnamese cooking, ngải cứu is used almost exclusively in stewed/simmered dishes meant to be medicinal as much as culinary — most Cookpad results are ngải cứu hầm (mugwort stewed with chicken, pig heart, or fish, often with ginger and red dates) rather than fresh preparations, which tracks with its bitter, warming character.
🩺 Medicinal value: In Vietnamese and East Asian folk medicine, mugwort has traditionally been used to help support women's health and circulation, often prepared in warming dishes or teas.
