Mugwort - a lesser-known herb for the kitchen. If you harvest the herb yourself, the question quickly arises as to what to do with so much mugwort. Since it has a strong seasoning power, only small amounts are needed for cooking. The rest is best left to dry.

To consider beforehand: the right harvest time

Before drying, mugwort should be harvested at the right time. The best time is just before flowering begins. The flower buds should already be visible but still in the closed state.

How to dry mugwort!

After the mugwort and its inflorescences have been harvested, proceed as follows:

  • Shake off or remove dirt particles (do not wash off - this
    essential oils are lost)
  • gather in small bundles
  • hang the bundles in an air-dry and shady place
  • Drying takes between one and two weeks depending on the location
  • Alternative: dry in the dehydrator

Caution! Even if it would be faster: mugwort should not be dried in the sun. As a result, the leaves turn brown, the herb overheats and oxidizes, and important ingredients and flavors are lost as a result.

After drying, it is recommended to remove the flower buds, leaves and thin stalks from the thick main stem. Then the dried plant parts are placed in a sealable container and stored there. Ideally, the mugwort comes in a brown or violet jar and is sealed airtight.

Possibilities of use afterwards

The dried mugwort can be used to flavor dishes. It is well suited for greasy and heavy dishes such as meat dishes such as roast goose and duck at Christmas, legumes, potatoes and cheese. It makes these dishes easier to digest.

Furthermore, the mugwort is suitable for tea and for smoking. It used to be used for smoking and is said to have a protective effect. Believe it or not, it definitely makes for a great room scent!

tips and tricks

Dried mugwort has enormous flavoring power. Therefore: Use sparingly! This is also recommended because mugwort is poisonous in high doses.

KKF

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Category:

Herbs