Artemisia princeps

Taxobox
name = "Artemisia princeps"


image_width =
regnum = Plantae
divisio = Magnoliophyta
classis = Magnoliopsida
ordo = Asterales
familia = Asteraceae
genus = "Artemisia"
species = "A. princeps"
binomial = "Artemisia princeps"
binomial_authority = Pampan

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. [ cite web|url=http://www.pfaf.org/database/plants.php?Artemisia+princeps |title=Artemisia princeps - Pampan. |accessdate=2008-01-18 |work=Plants For A Future Database ] The leaves are feather shaped, scalloped and light green, with white dense fuzz on the underside.

Medicinal uses

"A. princeps" is one of the varieties of mugwort used as moxa in Moxibustion [ cite journal|title=The Advantages and Disadvantages of Artemisia princeps and A. montana.|journal=Japanese Journal of History of Pharmacy|date=2000|first=Oda|last=Ryuzo|coauthors=|volume=35|issue=1|pages=55–62|id= |url=http://sciencelinks.jp/j-east/article/200019/000020001900A0666092.php|format=|accessdate=2008-01-18 ] , a traditional medical practice of China, Japan, Korea, Vietnam, Tibet, and Mongolia.

Etymology

In China it is known as "huang hua ai".cite book|title=International Collation of Traditional and Folk Medicine: Northeast Asia |url=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 |publisher=World Scientific |date=1996 |author=Takeatsu Kimura |Coauthors=Paul P. H. But, Ji-Xian Guo, Chung Ki Sung |ISBN=981022589X |pages=159p] In Japan it is called nihongo|"yomogi"|ヨモギ and the leaves are sometimes blanched and added to soups or rice. [cite book | last = Hosking | first = Richard | authorlink = | coauthors = | title = A Dictionary of Japanese Food | publisher = Tuttle Publishing | date = January 1997 | location = | pages = 175 | url = http://books.google.com/books?id=NN-U5BJJhUMC&pg=PA175&lpg=PA175&dq=kusa+mochi+princeps&source=web&ots=kQn99Gb20I&sig=quLfJII0GGz-LImQc6Dx-ZDQXc4 | doi = | id = | isbn = 978-0804820424 ] 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. [cite news | first=Masumi | last=Takahashi | coauthors= Natsuko Hosokawa, Keiko Mori | title=Yomogi (Mugwort) | date= | publisher=Japan Through Young Eyes | url =http://www.shejapan.com/jtyeholder/jtye/living/wagashi/wagashi3.html | work = | pages = | accessdate = 2008-01-18 | language = ]

In Korea, it is called "ssuk" (쑥) or "tarae ssuk" (타래쑥) 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. [cite web|url=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 |title=쑥【Ssuk】|publisher=National Institute of Agricultural Science and Technology of South Korea|language=Korean] It is used for making "tteok" (rice cake) [ [http://www.foodinkorea.org/eng_food/foodculture/foodculture1_4.jsp Food in Korea : Korean Food Culture ] ] , "jeon" (Korean style pancake), ssuk kimchi, (쑥김치), "ssukguk" (쑥국, soup made with "ssuk") and so forth.

References


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