Mugwort/Yomogi is of the chrysanthemum family. Its leaves have jagged edges and white fuzz on their undersides. Besides chlorophyll and dietary fiber, it contains Vitamin A, B1, B2 and C, as well as minerals such as iron, calcium and phosphorus. Since the leaves contain cineole and other essential oils, they give off a fresh, spring-like fragrance. It is very hardy plant that grows on the hills, fields, riverbanks and roadsides.
- 80 g Fresh Mugwort/Yomogi Leaves
1. Wash the fresh mugwort leaves. Rinse and pat dry mugwort leaves. Separate the leaves and chunks, avoid sunshine.
2. Dehydrated leaves and chunks at about 50 ~ 70ºC until they are totally dried and crispy. Blend them in a food processor and you can get 5 g mugwort powder.