HERB – WORMWOOD (MUGWORT)
A tall herbaceous perennial plant growing 1 to 2 metres with a woody root. A native to temperate Europe, Asia and Nth Africa. Each plant is a single erect stem, to achieve a bushy area many plants are needed. Mugwort dies down in winter and re-sprouts in spring. Also known as Wild Wormwood. Mugwort leaves are used in European cooking to flavour fish & fowl dishes. Flowers & leaves are the base of a herbal tea, a modern folk remedy for anorexia, nausea & vomiting. Also brings relief to muscular cramps (use as an oil rub or in bath water). A traditional ingredient in medieval witch’s formulas. Spikes of small yellowish flower in summer. Drought resistant
Mugwort seeds will achieve their best germination if they are first stratified for two weeks before planting. This involves chilling seeds in a medium that can retain moisture. To work with mugwort seeds, mix the number of seeds you will be planting with an equal amount of lightly misted sand or peat moss. A sealed plastic bag or small lidded container works well to hold the mugwort seed mixture. Chill in the fridge for about 2 weeks, it’s best to check it every few days to ensure the mixture still feels moist. Plant seeds in early spring, the colder soil enhances the chill started with stratification. Does prefer excellent drainage and full sun. Scatter seeds lightly but evenly on the soil’s surface, about 7cm apart in all directions. Seedlings should germinate within two weeks.
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