Mugwort is a common wayside herb with a long history of use. While the dried leaf is typically prepared as tea or tinctured, the powdered herb adds minty flavor to many traditional Asian dishes. In fact, mugwort powder for baking is a key ingredient in Chinese qingtuan (rice dumplings), Korean gyeongdan (rice cake balls) and Japanese mochi (a sweet rice dough). Powdered mugwort also lends its anti-inflammatory properties to moisturizing soaps and other skin care products.
