Japanese Mugwort Seeds,Asian Vegetable ,Perennial herb CARIBBEAN GARDEN SEED

100% open pollinated,heirloom,non-hybrid,and Non-GMO Seeds
Japanese Mugwort Seeds-/ Kui hao/Yomogi,
Asian vegetable names…
China: kui hao
Japan: yomogi
Uses: Medicinal / culinary
Duration: Perennial (hardy in zones 4-10)
When to Sow: Spring/Late Summer/Early Fall
Ease of Germination: Easy

Japanese Mugwort Seeds,  work it’s wonders in almost every type of soil

Bitter flower buds improve digestibility of rich meat, poultry or fish dishes.
Yomogi is an extremely adaptable, perennial herb that will work it’s wonders in almost every type of soil, except very acidic, and is beautifully architectural in the garden.
It is unlike any of the other Artemisa’s and holds it’s beautiful shape and colour all through the year.
The scent is more refined than the other mugworts and wormwoods which is reflected in the number of Japanese recipes that include it.
Soups and salads and dumplings and cough syrup!
It does need full sun and some occasional deep watering but that is all that is requires.
After one year in the ground it is quite drought tolerant. In sandy or high loam soils.
Japanese Mugwort also does will in potted situations.

DETAILS INFORMATION
Artemisia Vulgaris, otherwise known as mugwort or common wormwood, is an aromatic, medicinal herb growing to about six feet in high. It is similar in appearance to Artemisia Absinthium, although it has black stalks and pointed leaf tips. Like absinthium, vulgaris also contains thujone, so its use should be avoided by pregnant women. Vulgaris is a frost hardy perennial, flowering from July through September. The flowers are hermaphrodite and are pollinated by wind. They attract butterflies but repel insects and moths from your garden. A tea made form the leaves can be reportedly be sprayed and used as an insecticide. Mugwort has been valued in magic as a protective herb since the Middle Ages. The bitter leaves have been used as a flavoring for meats soups and other dishes. It also played the role of hops in brewing beer before hops took over. In herbal medicine, it is considered a blood cleanser, a digestive stimulant and a strong activator of the nervous system. Chewing the leaves is said to lift fatigue.

Growing Information
Sow seeds on top of moist, sandy soil. They can be sown in flats and transplanted or directly sown. If sowing in containers, keep them out of direct sunlight until the plants are established. A shade cloth or some milk jugs can be used to provide shade to seedlings in the ground. A good germination temperature is about 65-70 degrees Fahrenheit. Water seeds with a mister or from below so that they do not become too saturated. Established plants can be placed in sun or partial shade in a sandy, relatively dry soil. The tops can be harvested in late spring and again in late fall after flowering. Plants also can be reproduced by division.

Culinary Tip
This flavorful herb is traditionally prepared in Japan by lightly boiling the leaves and pounding them with sweet mochi rice into dumplings. Cooks in Taiwan stir-fry the leaves or add them to soups. Plants are fairly tall with green leaves that are whitish underneath.

Materials: Grow,Garden,Annual,chinese,Motherwort,Grow Well In All Zone,Siberian,Leonurus sibericus,Flowers,Herb seeds

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