The Korea Times
Click here for more articles by Kormedi.com. In April, one of the most beloved seasonal greens on Korean tables is mugwort, a leafy herb known for its distinctive aroma and numerous health benefits. In season across Korea, China, Japan and other parts of Asia — as well as some areas of Europe — mugwort has long been used both as food and traditional medicine. In Korea, it is commonly incorporated into dishes such as mugwort rice, kalguksu (knife-cut noodles) and sujebi (hand-pulled dough soup), adding a fragrant, earthy flavor to everyday meals. The compound cineole, which gives mugwort its distintive scent, has powerful detoxifying effects. It inhibits the growth of harmful bacteria such as E. coli and diphtheria bacteria, and stimulates the secretion of gastric juices, helping improve digestion. Mugwort is also known to help combat spring fatigue, a common seasonal condition. How to choose fresh mugwort According to Korea’s National Institute of Crop and Food Science, here are a few tips when selecting mugwort. Choose bunches with full, leafy growth rather than sparse stems, and lo
Go to News Site