Common Mugwort

Crushed leaves with the aromas of marjoram, rosemary, sage and thyme.
Traditionally valued for its digestive properties.

Preparation :

As an infusion: Infuse 15 ml (1 tbsp) of dried herbs in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain and enjoy.

In cooking: Use as a flavoring in meat, poultry, legume dishes, soups, marinades, breads, rice…

Warning: All information provided is for informational purposes only and is not intended as therapeutic advice. Please consult your healthcare professional before use and take all necessary precautions, particularly regarding pregnancy and drug interactions.