Artemisia vulgaris seed

LATIN NAME: ARTEMISIA VULGARIS

COMMON NAME: Mugwort, Common Wormwood, Ai Ye

The mugwort is one of the most aromatic and widespread of the old herbs, and its silvery, lobed leaves and its long history of use have made it a plant of the gardens, the roadsides and the old traditions across the northern world. It grows as an upright, spreading, aromatic perennial of the daisy family, reaching up to a metre and a half or more, with upright, reddish, branching stems bearing alternate, deeply lobed, dark-green leaves with the silvery, white, cottony undersides and, in the late summer, tall, branching spikes of the small, reddish-brown, petal-less flowers, followed by the tiny, dry seeds. It is a species of the aromatic herb, native to the temperate regions of Europe and Asia, while it has spread widely and has become naturalised across the northern world, and it is known as the mugwort or the common wormwood.

Scientific Research & Plant Biotechnology

The mugwort has a real and distinguished place in research. It has been studied in the chemistry and the essential-oil science, since the mugwort contains a range of aromatic compounds and essential oils, and the researchers have examined the leaves, their constituents and their composition, while the study of the aromatic herbs and their oils has drawn attention in the international natural-products press, and the plant is best appreciated as a subject of study and of the traditional use rather than a casual remedy. The plant has also been studied in the botany and the ecology, since it is a member of the daisy family and a relative of the wormwoods and the sages, and its relationships, its distribution and its role in the disturbed ground have been examined, while the study of the roadside herbs has been of continuing interest. The species has also been studied in the horticulture and the cultivation, since the mugwort is grown in the herb gardens and the traditional gardens, and the researchers have examined its cultivation and its many forms, while the silvery, lobed leaves of the mugwort have made it a favourite of the herb gardeners. For an herb of such history, the mugwort has a rich and distinguished record of research.

Ecological & Economic Value & Wide Applications

To grow the Mugwort from seed, ecologically, the mugwort is a vigorous plant of the roadsides, the waste ground and the garden edges. Its small, reddish-brown flowers feed the bees and the insects of the late summer, and its spreading, leafy growth gives a fine cover to the small creatures, while its vigorous rhizomes can make it a persistent plant of the disturbed ground. Its economic value is real: the mugwort is prized as a traditional herb and a culinary flavouring in the kitchens of the East, and its value has drawn attention in the international food and herbal press, while the aromatic leaves have also been used in the old traditions and in the crafts, and the plant is a fine addition to the back of the herb border. To raise the mugwort, sow the seeds on the surface of pots of moist, open soil in a bright, sunny place, keep them gently watered, and grow the little herbs on in the sun.

sow the seeds on the surface of pots of moist, open soil in a bright, sunny place, keep the young mugwort gently watered, and grow the little herbs on in the sun.

Artemisia vulgaris, the common mugwort, is a species of flowering plant in the daisy family Asteraceae. It is one of several species in the genus Artemisia commonly known as mugwort, although Artemisia vulgaris is the species most often called mugwort. This pleasantly pungent scented herbaceous perennial plant is 2 to 4 feet tall, branching abundantly in the upper half where the flowerheads occur. The stems are largely hairless, angular, and furrowed, although the upper flowering stems are usually pubescent.

For best results sow seeds in autumn in prepared growing area (loose soil with a mixture of sand and peat). Press seeds into surface of the soil. Sprinkle lightly.

The seeds usually take about a month to germinate, but in some instances, it can take much longer. Sow stored seeds in early spring in a shallow tray or another suitable container in a mixture of equal parts loam, peat, and sand. Push seeds lightly below the surface of the growing medium and keep it moist. It is best to place them in a cool place with indirect sunlight because the seeds need a chilling period to germinate.

The seedlings can be transplanted outdoors in full sun when the danger of frost has passed.