Wednesday, May 15, 2013

a mug of mugwort

One of the great things about the foraging community is the generosity of spirit found in fellow foragers.  Last month Leda & I had a lovely dinner with Tama Matsuoka Wong, author of Foraged Flavor, a book I highly recommend.  Tama forages for several NYC restaurants, including ACME, where we had an eclectic, delicious meal.

Last weekend I tried her recipe for mugwort soup.  I made a few changes as a concession to my husband's vegan regime, but even without the butter and cream, it was terrific.

Some people are nervous about eating Artemisia vulgaris (aka mugwort) because the plant contains coumarin, a phytochemical from which the blood thinner warfarin is derived.  But mugwort is an ingredient in traditional Chinese, Japanese, and Korean cuisines, and I haven't seen any scientific evidence indicating it isn't safe to eat.  As an intelligent adult, I'm sure you will make your own, considered decision.


Thanks to Tama for introducing me to a new edible plant and a great way to use it.

2 Comments:

At May 16, 2013 at 8:07 AM , Anonymous Leda Meredith said...

Looks delicious. A touch of mugwort also works well in dishes seasoned with ginger, garlic and toasted sesame oil, i.e. Asian-inspired.

 
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