Friday, September 13, 2013

"Kae-ddong-ssuk-Cha"/ Mugwort Tea /艾草茶/개똥쑥차

In Korean, "쑥/ Ssuk" means " Mugwort";"개똥쑥/ Kae-ddong-Ssuk" is one of the mugworts available in Korea. Have you ever tasted the mugwort tea ?

在韩文,“쑥/Ssuk"是指艾草;"개똥쑥/Kae-ddong-Ssuk"是艾草种类中的一种。 您可曾嚐过艾草茶 ?

In both North and South Korea, mugwort, ssuk (쑥) is used in soups and salads. A traditional soup containing mugwort and clams is ssukguk (쑥국), made in spring from the young plants just before they bloom. Another dish is named ssukbeomul (쑥버물), in which the mugwort is mixed with rice flour, sugar, salt and water and is then steamed.

It is a common ingredient in rice cakes, teas, soups, and pancakes. Known as a blood cleanser, it is believed to have different medicinal properties depending on the region it is collected. In some regions, mugwort thins the blood, while in another region, it is claimed to have hallucinogenic properties, causing some to pass out from direct skin contact (dermal absorption) with the active chemicals. For this reason, some Koreans also wear a silk sleeve when picking mugwort plants.
Its primary use, however, is in Moxibustion. Mugwort is burned on pressure points of the body, much like acupuncture.

Mugwort is a common name for several species of aromatic plants in the genus Artemisia. In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. While other species are sometimes referred to by more specific common names they may be called simply "mugwort" in many contexts. For example, one species is often called "mugwort" in the context of traditional Chinese medicine Artemisia argyi but may be also referred to by the more specific name "Chinese mugwort"
Mugworts are used medicinally, especially in Chinese, Japanese and South Korean traditional medicine, and are used as an herb to flavor food.
Mugwort oil contains thujone, which is toxic in large amounts or under prolonged intake. Thujone is also present in Thuja plicata (western red cedar), from which the name is derived. Mugwort herb contains a very small percentage of oil, so is generally considered safe to use. Pregnant women, though, should avoid consuming large amounts of mugwort. The species has a number of recorded historic uses in food, herbal medicine, and as a smoking herb.

Medieval Europe

In the European Middle Ages, mugwort was used as a magical protective herb. Mugwort was used to repel insects, especially moths, from gardens. Mugwort has also been used from ancient times as a remedy against fatigue and to protect travelers against evil spirits and wild animals. Roman soldiers put mugwort in their sandals to protect their feet against fatigue. Mugwort is one of the nine herbs invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century in the Lacnunga.


There are several references to the Chinese using mugwort in cuisine. The famous Chinese poet Sū Shì (蘇軾) in the 11th century mentioned it in one of his poems. There are even older poems and songs that can be tracked back to 3 BC. Mainly it was called lóuhāo (蒌蒿) or Ai Tsao (艾草 zh:艾草) in Mandarin. Mugwort can be prepared as a cold dish or can be stir-fried with fresh or smoked meat. The Hakka Taiwanese also use it to make chhú-khak-ké (鼠麹粿, 草仔粿). Mugwort is also used as a flavoring and colorant for a seasonal rice dish.
Mugwort is used in the practice of traditional Chinese medicine in a pulverized and aged form called moxa.

In Germany, known as Beifuß, it is mainly used to season goose, especially the roast goose traditionally eaten for Christmas. From the German, ancient use of a sprig of mugwort inserted into the goose cavity, comes the saying "goosed" or "is goosed".


Mugwort or yomogi (蓬, よもぎ) is used in a number of Japanese dishes, including yōkan, a dessert, or kusa mochi, also known as yomogi mochi.
Mugwort rice cakes, or kusa mochi are used for Japanese sweets called Daifuku (which literally translated means 'great luck'). To make these take a small amount of mochi and stuff it or wrap it round a filling of fruit or sweetened azuki (red bean) paste. Traditional Daifuku can be pale green, white or pale pink and are covered in a fine layer of potato starch to prevent sticking.
Ingredients for kusa mochi: Whole-grain sweet brown rice and Japanese mugwort (yomogi) herb.
Mugwort is a vital ingredient of kusa mochi (rice cake with mugwort) and hishi mochi (lozenge rice cake) which is served at the Doll Festival in March. In addition, the fuzz on the underside of the mugwort leaves is gathered and used in moxibustion. In some regions in Japan, there is an ancient custom of hanging yomogi and iris leaves together outside homes in order to keep evil spirits away. It is said that evil spirits dislike their smell. The juice is said to be effective at stopping bleeding, lowering fevers and purging the stomach of impurities. It can also be boiled and taken to relieve colds and coughs.
艾草学名Artemisia argyi)是一种多年生草本植物,分布于亚洲及欧洲地区。

(source : wikipedia )

This is the"Kae-ddong-ssuk" tree

                                           This is the dried " Kae-ddong-ssuk"

P/s: You may use 5 g of dried "kae-ddong-ssuk" for boiling a pot  of tea...


蚊子 said...

这里还真的可以对韩国习俗增长知识呢~ :)

kkimchi said...