A herb used to color and flavor food. The leaves are loved for their refreshing, green fragrance and are most commonly added to rice cakes in Japanese and Korean cuisine.

They can also be blanched to be included in rice and soups. The buds and leaves are best when picked during late summer, from July to September. Outside of culinary uses, mugwort is believed to have medicinal properties. Its leaves are also gathered for use in moxibustion as a part of traditional medicine.