Artemisia princeps
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| Artemisia princeps Pampan |
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Artemisia indica Willd. |
Artemisia princeps, or Japanese mugwort, is a perennial, very vigorous plant that grows to 1.2 meters. This species spreads rapidly by means of underground stolons and can become invasive. It bears small, buff colored flowers from July to November which are hermaphrodite, and pollinated by wind.[1] The leaves are feather shaped, scalloped and light green, with white dense fuzz on the underside.
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[edit] Nomenclature and taxonomy
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This section requires expansion. |
[edit] List of the cultivars
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This section requires expansion. |
[edit] Medicinal uses
A. princeps is one of the varieties of mugwort used as moxa in Moxibustion[2], a traditional medical practice of China, Japan, Korea, Vietnam, Tibet, and Mongolia.
[edit] Etymology
In China it is known as huang hua ai.[3] In Japan it is called yomogi (ヨモギ) and the leaves are sometimes blanched and added to soups or rice.[4] Its leaves, along with those of Gnaphalium affine are a fundamental ingredient in kusa mochi, a Japanese confectionery, to which it imparts its fresh, springlike fragrance and vivid green coloring.[5]
In Korea, it is called ssuk (쑥) or tarae ssuk (타래쑥)[3] which is deeply related to Dangun Sinhwa (단군신화), legend of Gojoseon, the first Korean kingdom, It is also widely used in Korean cuisine as well as a medicine.[6] It is used for making tteok (rice cake)[7], jeon (Korean style pancake), ssuk kimchi, (쑥김치), ssukguk (쑥국, soup made with ssuk) and so forth.
[edit] Related species
There are other species in the genus Artemisia called mugwort:
- Artemisia douglasiana – Douglas' Mugwort
- Artemisia glacialis – Alpine Mugwort
- Artemisia norvegica – Norwegian Mugwort
- Artemisia stelleriana – Hoary Mugwort
- Artemisia verlotiorum – Chinese Mugwort
- Artemisia vulgaris – mugwort or common wormwood
[edit] References
- ^ "Artemisia princeps - Pampan.". Plants For A Future Database. http://www.pfaf.org/database/plants.php?Artemisia+princeps. Retrieved on 2008-01-18.
- ^ Ryuzo, Oda (2000). "The Advantages and Disadvantages of Artemisia princeps and A. montana.". Japanese Journal of History of Pharmacy 35 (1): 55–62. http://sciencelinks.jp/j-east/article/200019/000020001900A0666092.php. Retrieved on 2008-01-18.
- ^ a b Takeatsu Kimura; Paul P. H. But, Ji-Xian Guo, Chung Ki Sung (1996). International Collation of Traditional and Folk Medicine: Northeast Asia. World Scientific. pp. 159p. ISBN 981022589X. http://books.google.com/books?id=ApGfXFYxzRoC&pg=PA166&lpg=PA166&dq=Artemisia+princeps+ssuk&source=web&ots=WibLpDR8Oj&sig=i6cKPMOcSZxi5LJDxSYFhTgr2DA&hl=en&sa=X&oi=book_result&resnum=11&ct=result.
- ^ Hosking, Richard (January 1997). A Dictionary of Japanese Food. Tuttle Publishing. pp. 175. ISBN 978-0804820424. http://books.google.com/books?id=NN-U5BJJhUMC&pg=PA175&lpg=PA175&dq=kusa+mochi+princeps&source=web&ots=kQn99Gb20I&sig=quLfJII0GGz-LImQc6Dx-ZDQXc4.
- ^ Takahashi, Masumi; Natsuko Hosokawa, Keiko Mori. "Yomogi (Mugwort)". Japan Through Young Eyes. http://www.shejapan.com/jtyeholder/jtye/living/wagashi/wagashi3.html. Retrieved on 2008-01-18.
- ^ "쑥【Ssuk】" (in Korean). National Institute of Agricultural Science and Technology of South Korea. http://koweed.niast.go.kr/total_weed/board_view.asp?gotopage=44&idx=&list_code=&sname=&scont=&skin_pagesize=&s_sort=&s_life1=&s_life2=&s_life3=&s_sectioncode=&s_habitat=&s_origin1=&s_origin2=&s_origin3=&s_coming=&search=&drawn=&id=190&hit=262.
- ^ Food in Korea : Korean Food Culture
