Yomogi (Artemisia princeps)
Regular price $18.95Yomogi (Artemisia princeps), also known as Japanese Mugwort, Korean Wormwood, or Korean Mugwort is a perennial herb valued for its culinary, medicinal, and ornamental uses. Native to East Asia (China, Japan, Korea), this versatile plant is known for its aromatic, deeply lobed leaves and resilience in various growing conditions. Yomogi is a popular ingredient in traditional Japanese cuisine and herbal medicine, making it a worthwhile addition to any garden. Yomogi is a member of the Asteraceae family along with Electric Daisies and Earth Apples.
Yomogi bears feather shaped leaves with fuzzy undersides which can be found naturally growing in grasslands and furrows. These Yomogi leaves have long been used in eastern medicine to detox and beautify skin due to their long list of essential oils and minerals and have also been used as a natural green food dye! The Yomogi leaves are a signature ingredient of Japanese kusa mochi, a vibrant green “grass cake” made by boiling Yomogi then pounding it into mochi rice. In late summer Yomogi fills fields with late summer buff-colored blossoms and makes a gorgeous backdrop.
For best harvest, cut the nutrient-rich leaves and stems while still young and add to salads. For a less bitter taste, boil the leaves and add them to stir fries. No matter how you prefer to prepare it, you’re in for a treat!
Quick Care Guide
| Plant Type | Perennial Herb |
| Harvest Season | Spring to early Summer |
| Mature Size |
1-3 feet tall, 2-4 feet wide |
| Soil & Moisture |
Prefers well-drained soil with moderate moisture. Tolerates poor soil conditions but thrives in rich, loamy soil. Keep the soil evenly moist but not waterlogged. |
| Light Requirements | Full Sun, Part Shade |
| Growth Rate | Fast |
| Self-fertile | Yes |
| Zone Hardiness | Outdoors 9-11; Patio/Greenhouse 4+ |
| Propagation |
Our yomogi is grown from cuttings and division, capable of harvesting within a growing season. |
Full Growing Guide
Climate and Soil Requirements
- Climate: Yomogi thrives in temperate to warm climates and is best suited for USDA hardiness zones 4-9. The plant prefers temperatures between 60-80°F but can tolerate both mild frosts and heat.
- Soil: Prefers well-draining, fertile soil with a slightly acidic to neutral pH (5.5-7.0). Yomogi can adapt to various soil types, including sandy and loamy soils.
Planting
- Location: Choose a sunny to partially shaded location. Yomogi can tolerate full sun but may prefer partial shade in hotter climates.
- Soil Preparation: Prepare the soil by tilling and adding compost or organic matter to enhance fertility and drainage.
- Planting Time: Plant seeds or young plants in the spring after the last frost. If starting from seed, sow seeds indoors 6-8 weeks before the last frost and transplant seedlings outdoors once the danger of frost has passed.
- Spacing: Space plants 12-18 inches apart to allow adequate room for growth and air circulation.
Watering
- Establishment Phase: Water regularly to keep the soil consistently moist but not waterlogged during the first year. Consistent moisture is crucial for young plants.
- Mature Plants: Once established, Yomogi is somewhat drought-tolerant. Water deeply and less frequently, allowing the top inch of soil to dry out between waterings.
Sunlight
- Full Sun to Partial Shade: Ensure the plants receive at least 6-8 hours of direct sunlight daily for optimal growth and robust foliage.
Fertilizing
- Growing Season: Apply a balanced, slow-release fertilizer in early spring to promote healthy growth. Supplement with organic matter or compost.
- Frequency: Fertilize every 4-6 weeks during the growing season, especially if grown in poor soils.
Pruning and Maintenance
- Routine Pruning: Prune in early spring to remove dead or damaged stems and to shape the plant. Light pruning throughout the growing season encourages bushier growth and prevents the plant from becoming leggy.
- Maintenance: Yomogi requires minimal maintenance once established. Mulch around the base to retain moisture and suppress weeds.
Pest and Disease Management
- Common Pests: Yomogi is generally pest-resistant but can occasionally attract aphids and spider mites. Use insecticidal soap or neem oil to control infestations.
- Diseases: Watch for signs of fungal diseases such as root rot and powdery mildew. Ensure proper spacing, good air circulation, and avoid overhead watering to reduce disease risk. Apply fungicides if necessary.
Harvesting Leaves
- When to Harvest: Harvest leaves as needed throughout the growing season. The best time to harvest is in the morning after the dew has dried, when the essential oils are most concentrated.
- How to Harvest: Use scissors or garden shears to cut the leaves, taking care not to damage the main stems. Harvesting regularly encourages new growth and maintains the plant's shape.
Uses of Yomogi
- Culinary: Yomogi leaves are used in traditional Japanese cuisine to make mochi (rice cakes), tempura, and herbal teas. The leaves have a slightly bitter, earthy flavor that adds depth to various dishes.
- Medicinal: In traditional herbal medicine, Yomogi is used for its potential digestive, anti-inflammatory, and antioxidant properties. It is often brewed into teas or used in poultices.
- Ornamental: Yomogi’s deeply lobed, aromatic leaves make it an attractive addition to herb gardens, borders, and ornamental plantings.
