Mugwort is a common wayside herb with a long history of use. While the dried leaf is typically prepared as a tea or tinctured, the powdered herb adds minty flavor to many traditional Asian dishes.
In fact, mugwort powder 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 skincare products.
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