Mugwort: The Wild Plant That Has Been With Me Since Childhood

Fresh young mugwort growing in Washington State.
Every spring, these tender shoots remind me of home, family,
and the traditions I grew up with in Korea.

More Than Just a Wild Plant

When most people walk past mugwort, they simply see another wild plant growing along a roadside or in an open field.

When I see mugwort, I see my childhood.

I remember my mother, my uncles, the mountains of Korea, and a little girl who simply wanted to stop scratching her skin.

Even after moving halfway across the world to Washington State, mugwort continues to find me every spring. It grows quietly along trails and open fields, just as it did when I was young. Every time I discover those familiar silver-green leaves, I can't help but smile.

For me, mugwort isn't just something to forage.

It's part of my story.

A Childhood Filled With Itchy Skin

I was born prematurely, and from the very beginning, my immune system seemed to struggle to find its balance.

As a child, I constantly battled dry skin, eczema-like rashes, and relentless itching. Back then, people around me didn't use terms like atopic dermatitis or eczema the way they do today. They simply knew that my skin was always uncomfortable.

Summer was especially difficult.

While other children spent long afternoons swimming in rivers and streams, I often sat nearby watching them play. Sometimes I joined them anyway because I wanted to feel like every other child. But I already knew what would happen later.

That night, I would lie awake scratching until I could barely sleep.

Those memories have never left me.

My Family Never Stopped Trying

Watching your child suffer is painful for any parent.

My mother refused to give up.

She took me to both traditional Korean medicine clinics and Western doctors, hoping someone could help. Every new treatment brought another small hope that maybe this time things would finally get better.

When medicine alone didn't seem to be enough, my family turned to traditions that had been passed down through generations.

Not because they believed in miracles.

But because they loved me.

I had four maternal uncles, and every summer, two of them would head into the countryside to gather mature mugwort after it had grown too old to eat as a spring vegetable.

They weren't gathering it for cooking.

They were gathering it for me.

The Scent of Love

Back home, my uncles would dry the mugwort and carefully burn it, creating warm, fragrant herbal smoke.

Then they would gently lift me above the smoke so my body could be surrounded by the rising warmth.

Whether it truly helped my skin, I honestly don't know.

What I remember most isn't whether it worked.

What I remember is watching the adults in my family do everything they could think of to help a little girl who couldn't stop scratching.

My mother cared for me in her own way as well.

She would boil fresh mugwort in a large pot of water, let it cool to a comfortable temperature, mix it with clean water, and gently bathe me herself.

Looking back now as an adult, I finally understand what those moments really meant.

They weren't simply using a wild plant.

They were wrapping me in love.

And perhaps that's why, even today, the scent of mugwort feels like home.

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From Home Remedy to One of Korea's Favorite Spring Foods

As I grew older, I began to see mugwort in a completely different way.

The same plant my family once used while trying to comfort my skin was also one of Korea's most treasured spring ingredients.

For many Koreans, the arrival of spring isn't complete without mugwort.

Its fresh, earthy aroma is unmistakable. Some people fall in love with it immediately, while others need time to appreciate its unique flavor. But for many of us, the smell alone brings back memories of childhood, family gatherings, and meals shared around the table.

Mugwort has long been a part of Korean seasonal cooking.

One of the things I love most about Korean cuisine is that we celebrate ingredients at their best. Young mugwort is harvested only for a short time each spring, making it something many families look forward to every year.

Some of the most popular dishes include:

• Mugwort Doenjang Soup

• Mugwort Doenjang Stew

• Mugwort Pancakes (Ssuk Jeon)

• Mugwort Rice Cakes (Ssuk Tteok)

• Fresh mugwort mixed into traditional rice cake desserts

Every family has their own favorite recipe.

For me, nothing feels more comforting than a warm bowl of doenjang stew with fresh mugwort.

It tastes like home.

🎥  Click here for my easy Mugwort Doenjang Stew  recipe.

Finding Mugwort Again in Washington

When I first moved to the United States, I honestly wondered if I would ever see mugwort growing again.

Then one spring, while exploring the beautiful forests and open fields of Washington State, I found it.

I still remember that moment.

Seeing those familiar leaves growing wild on the other side of the world felt almost unbelievable.

It was as if a small piece of Korea had quietly followed me across the Pacific Ocean.

Every spring now, usually between April and June, I harvest only the young, tender shoots before they become too mature.

Finding mugwort each year has become one of my favorite spring traditions.

Bringing Korean Tradition Into My Kitchen

Fresh mugwort doesn't stay tender for very long.

When I harvest more than my family can enjoy right away, I prepare it the same way many Korean families have done for generations.

First, I briefly blanch the young shoots in boiling water.

Then I rinse them in cold water to stop the cooking process and preserve their beautiful green color.

After gently squeezing out the excess moisture, I divide the mugwort into meal-sized portions and freeze them.

Whenever I miss the taste of spring, I simply thaw one package and add it to a pot of doenjang stew or soup.

Even months later, the aroma instantly brings back memories of home.

It reminds me that traditions don't disappear simply because we move to another country.

Sometimes they just grow in a different forest.

My Husband Still Isn't Convinced

My American husband has tasted mugwort several times over the years.

Every single time, he smiles politely before saying,

"Hmm... this tastes different."

I always laugh.

Its earthy flavor isn't something everyone enjoys right away, especially if they didn't grow up eating it.

Maybe one day he'll become a true mugwort fan.

Until then, I'll happily enjoy enough for both of us.

🎥 Watch how I identify Mugwort growing in the wild

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Why Has Mugwort Been Valued for Generations?

After growing up with mugwort and continuing to harvest it here in Washington State, I became curious about why this humble plant has remained such an important part of Korean culture for centuries.

The answer goes far beyond its flavor.

Traditionally, mugwort has been appreciated both as a seasonal food and as an herbal plant. It has been passed down through generations not only because people enjoyed eating it, but also because they believed it could help support overall well-being.

Today, mugwort is known to contain vitamins A and C, beta-carotene, antioxidants, and naturally occurring plant compounds such as cineole.

Traditionally, mugwort has been used to support:

• Healthy immune function

• Normal digestion and appetite

• Healthy circulation

• Liver health

• Women's wellness

• General antioxidant support

Many of these traditional uses continue to be studied today. While mugwort has a long history in herbal traditions, it should be enjoyed as part of a balanced diet rather than considered a medical treatment or cure.

As with any wild edible plant, every person's body is different.

People who are pregnant, have liver disease, are allergic to plants in the daisy family, or take medications should speak with a qualified healthcare professional before consuming large amounts of mugwort.

A Simple Plant With a Big Story

One of the things I love most about foraging is that every plant has a story.

Some stories come from science.

Some come from history.

Others come from our own families.

For me, mugwort carries all three.

It reminds me of my mother carefully preparing mugwort baths.

It reminds me of my uncles gathering armfuls of mugwort under the summer sun.

It reminds me of springtime in Korea.

And now, it reminds me of quiet mornings spent foraging in the forests and fields of Washington State.

The landscape may be different.

But the feeling is exactly the same.

Foraging Safety

One of the most important lessons I've learned over the years is that proper plant identification always comes first.

Many edible wild plants have toxic look-alikes, and harvesting the wrong plant can be dangerous.

Always identify the entire plant before harvesting, paying close attention to the leaves, stems, flowers, growth habit, habitat, and season.

⚠️ Foraging Safety: Never eat any wild plant unless you are 100% certain of its identification. Avoid harvesting near roads, heavy traffic, sprayed areas, polluted locations, or anywhere contamination may be present. Harvest only from clean environments. If you are harvesting anywhere other than your own private property, always check and follow local harvesting laws, regulations, and land-use rules.

Nature provides wonderful gifts, and caring for those places ensures that future generations can enjoy them too.

Thank You for Being Here

If you've read this far, thank you for sharing this journey with me.

When I first started Wild Harvest Life PNW, I simply wanted to share the beauty of wild foods growing around us.

Over time, I realized I wasn't just sharing plants.

I was sharing memories.

Family traditions.

Korean food culture.

And pieces of my life that have traveled with me from Korea to the Pacific Northwest.

Every spring, when I find the first young mugwort growing in the wild, I still pause for a moment.

I take a deep breath.

I smile.

And for just a little while, I feel like I'm home again.

Thank you for joining me on this journey.

I hope my stories encourage you to slow down, appreciate the seasons, and discover the incredible gifts that nature has to offer.

Have you ever used mugwort in cooking, tea, or traditional remedies?

I would love to hear how mugwort is used in your family or culture. Please feel free to share your story in the comments. 🌿

🌿 New to Wild Harvest Life PNW?

If you're new here, I'd love to welcome you. Visit my Welcome to Wild Harvest Life PNW post to learn more about our life in the mountains of Southwest Washington, wild foraging adventures, Korean-style cooking, and the story behind this blog.

👉 Welcome Post

🌱 You May Also Enjoy

If you enjoyed learning about mugwort, you may also enjoy my plantain post. Plantain is another common wild edible plant that grows close to home, and I share how I use it in simple Korean-style namul and everyday wild food meals.

👉 Plantain: A Common Wild Green for Korean-Style Namul

If you have any questions, please leave a comment or visit my YouTube community. I love sharing what I learn from wild plants, Korean-style food, and life in the Pacific Northwest.

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https://www.youtube.com/@WildHarvestLifePNW

Thank you for visiting Wild Harvest Life PNW. Stay tuned for more Wild Harvest Life adventures! 🌿