Artemisia princeps

Leaves and young seedlings can be eaten raw or cooked.[14] They can also be used in salads and soups after removal of the bitterness.

In Japan the herb is used to flavor glutinous rice dumplings called kusa mochi (草餅) or yomogi mochi (蓬餅),[15] or rice flour dumplings called kusa dango (草団子).[16][6] The young leaves can be lightly boiled before being pounded and added to impart a pleasant colour, aroma and flavour.[16] Because of this use, the Artemesia plant is also called mochigusa (餅草, though it is also called mogusa in reference to its use in moxibustion).[17][18] The plant is also actively grown in the state of Hawaii, and used for making the herbal mochi by residents of Japanese descent.[19]

The leaves are occasionally blanched and added to soups or rice in Japanese cuisine.[20][21]

Mugwort, referred to as ssuk (쑥) in Korean,[7] is widely used in Korean cuisine as well as in traditional medicine (hanyak). In spring, which is the harvesting season, the young leaves of mugwort are used to prepare savory dishes such as jeon (Korean-style pancakes), ssuk kimchi, (쑥김치), ssukguk (쑥국, soup made with ssuk). Most commonly, however, fresh mugwort as well as dried leaves ground into powder are a characteristic ingredient in various types of tteok (rice cakes).[22] Today, ssuk also adds flavor and color to more contemporary desserts and beverages, e.g. ice cream, breads, cakes, mugwort tea (ssukcha 쑥차) and ssuk latte (쑥라떼).

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  Ssuk (Korean mugwort)
• 
  Aetang (mugwort dumpling soup)
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  Ssuk-beomuri (mugwort rice cakes)
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  Ssuktteok (mugwort rice cakes)
• 
  Ssukcha (mugwort tea)

Artemisia princeps is one of the species of mugwort used as in moxibustion,[23] a traditional medical practice of China, Korea, Mongolia, Tibet, Nepal and Vietnam.

In China it is known as huanghua ai (黄花艾, literally yellow-flower mugwort).[24]