Die-hard Forage Box fans may already enjoyed the flowers of mugwort, which we sent out as a tea way back in August, and will recall its aromatic, herbal nature (as well as its effects on your sleep). This time round, it is the leaves we are focusing on as we look to add more to our spice rack. Mugwort itself is well out of season, but we picked what we could back in summer in preparation for these leaner months.
Despite being a prolific grower when the sun is out, we reckon mugwort is best suited to winter cooking - soups, stews, broths, roasts - and will sit comfortably wherever you might use sage, even if it is slightly more delicate in terms of flavour. If you’re feeling adventurous, try it in a Korean broth with udon noodles. If that all sounds a bit alien to you, a simple sage and onion stuffing can be made using the sage/mugwort substitution we mentioned earlier.