History

Historically, mugwort was used in Celtic traditions for its protective and medicinal powers. In the Isle of Man, it was customary to wear a sprig of mugwort on Tynwald Day to ward off evil spirits. This tradition, revived in the 1920s, is a testament to mugwort’s enduring reputation as a protector against harm.

Mugwort’s place in Celtic folk medicine and mythology is echoed throughout the British Isles, where it was used in amulets to ward off the evil eye. The plant’s association with protection made it a staple in many rituals intended to avert malevolent forces, with herbalists and healers relying on mugwort’s powers to guard against misfortune.

Mugwort has also been tied to ancient brewing practices, where women used the herb to flavour their beers, adding medicinal benefits along with flavour. The “mug” in mugwort likely refers to this role in brewing, a tradition that was disrupted when brewing laws changed in the 1500s, diminishing women’s role in the practice.

Source:  https://wildrosecollege.com/blog/mugwort-history-magic-and-dream-oil-recipe/

• Insect Repellent
• Anxiety
• Regulating Cholesterol 
• Gastrointestinal function
• Respiratory function

Mugwort Mochi

Ingredients:

• 14 tablespoons (196 g) butter, room temperature
• 1/4 teaspoons (1.5 g) salt
• 2/3 cup (80 g) powdered sugar
• 1 (30 g) large egg white
• 1 3/4 cup (210 g) all purpose flour
• 2 tablespoons (6 g) mugwort powder, ssuk, 쑥가루*
• White chocolate (optional)
• Sprinkles (optional)

Instructions:

1. Preheat the oven to 325 degrees F or 165 degrees C and line two baking sheets with parchment paper. Prepare a pastry bag with a medium-sized star tip. 
2. . In a medium bowl cream the butter with a whisk until smooth and creamy. Mix in the salt. Sift the powdered sugar into the bowl and whisk until thoroughly combined. Add the egg white and mix until incorporated. 
3.  Switching to a rubber spatula, sift half the flour into the butter mixture and combine. Once almost all the flour has been incorporated, sift in the rest of the flour. Then add the mugwort powder and mix until combined.   
4. . Transfer the cookie dough into the prepared pastry bag. Pipe the dough into desired shapes and swirls, leaving about 1.5 inches or 3.75 cm between each cookie. 
5. Bake for about 12 minutes or until the bottoms have started to turn golden. Remember to rotate baking sheets halfway through baking. Immediately transfer cookies to a cooling rack. 
6.  Once cooled, dip in melted white chocolate and sprinkles if using. Store in an airtight container at room temperature for 5 days. 

Source:  https://www.jessicasdinnerparty.com/2020/12/mugwort-ssuk-butter-cookies/