Organically grown at KoruKai Herb Farm, New Zealand, without the use of synthetic fertilisers, pesticides, or herbicides.
Yomogi, also known as Japanese Mugwort, is one of Japan's most beloved perennial herbs. For centuries it has been cultivated as both a nourishing food and an important medicinal plant. Every spring, the tender new shoots are eagerly harvested for traditional dishes, while the mature leaves are dried for herbal teas and medicinal preparations.
Closely related to Common Wormwood (Artemisia absinthium), Yomogi is considerably milder and is prized for its fresh, aromatic foliage rather than its bitterness. The deeply divided grey-green leaves have soft silvery undersides and release a pleasant herbal fragrance when crushed.
Plants typically grow 60–120 cm tall and gradually spread by underground rhizomes, forming attractive colonies that return reliably every spring.
Medicinal Uses*
Yomogi has played an important role in traditional Japanese, Korean, and Chinese herbal medicine for centuries. Traditionally, it has been used to support healthy digestion, circulation, women's reproductive health, general vitality, and the body's natural inflammatory balance. The leaves contain aromatic essential oils, flavonoids, and other beneficial plant compounds that continue to be studied for their antioxidant, antimicrobial, and anti-inflammatory properties. The dried leaves have also traditionally been processed into moxa, the material used in the practice of moxibustion.
Yomogi also makes an excellent smudging plant and is a cold-hardy alternative to white sage, producing a smooth, cooling smoke traditionally used to cleanse spaces and create a calming atmosphere. A tincture is another traditional way to preserve and use yomogi as a herbal preparation.
Growing Conditions
Yomogi is an exceptionally hardy and adaptable perennial that grows well throughout New Zealand. It is frost hardy.
It thrives in full sun to partial shade and prefers fertile, well-drained soil enriched with compost. Once established it tolerates drought, frost, wind, and a wide range of soil conditions, although regular moisture encourages lush leafy growth.
Plants reach approximately 60–120 cm in height and slowly spread via underground rhizomes. They are ideal for herb gardens, food forests, perennial vegetable gardens, or naturalised areas.
If preferred, Yomogi can also be grown successfully in large containers to limit its spread.
Growing Instructions
Plant your bare-rooted plant as soon as it arrives.
Prepare the planting area by incorporating generous amounts of compost into the soil. Plant at the same depth it was previously growing, water thoroughly, and apply a generous mulch of straw, autumn leaves, or woodchips to conserve moisture.
Space plants approximately 60 cm apart.
Water regularly during the first growing season while the plant establishes. Once mature, Yomogi requires very little maintenance apart from an annual application of compost and mulch.
Every few years, clumps can be lifted and divided during winter dormancy to produce additional plants.
Harvesting
The finest harvest comes from the young spring shoots before the leaves become fully mature. These tender shoots are prized for their delicate flavour and soft texture. As the season progresses, larger leaves can continue to be harvested for herbal teas, drying, and medicinal preparations. Plants respond well to regular harvesting and often produce multiple flushes of fresh growth throughout the growing season.
For larger harvests, cut stems approximately 10–15 cm above ground level, allowing the plant to regenerate from the base.
Processing and Drying
Harvest on a dry morning after the dew has evaporated. Lay stems in a single layer on drying trays in a warm, shaded, well-ventilated area. Dry at temperatures below 35°C until the leaves become crisp. Strip the leaves from the stems and store them in airtight containers away from heat, light, and moisture.
Culinary Uses
Yomogi is one of Japan’s classic wild vegetables and has been enjoyed in traditional cuisine for centuries. The tender young leaves can be steamed or blanched, added to soups and miso soup, used in tempura, or mixed into dumplings and pancakes. They can also be brewed into a nourishing herbal tea, blended into smoothies, or incorporated into breads, cakes, noodles, and desserts.
Yomogi is especially famous for its use in yomogi mochi (green rice cakes), where the leaves provide their distinctive colour, aroma, and flavour. Its taste is pleasantly herbaceous with a gentle bitterness, making it one of the most versatile edible members of the Artemisia genus.
A Wonderful Food Forest Plant
Yomogi is a beautiful addition to herb gardens, food forests, and perennial vegetable beds. Its attractive silver-green foliage, abundant spring harvests, resilience, and long history of culinary and medicinal use make it one of the most rewarding perennial herbs to grow.
*This information is for educational purposes only and is not intended to diagnose, treat, cure, or prevent any disease. Always consult a qualified healthcare practitioner before using medicinal herbs therapeutically.
