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An ancient herb, once considered to contain magical powers as a remedy for illness and disease. Most often used as a seasoning for wild game, meat and fish, Mugwort is a narrow, leafy plant with pointed leaves that are green on one side and pale white on the other. The plant grows several feet in height with a stem that is reddish tan in color. When added to foods, Mugwort provides a somewhat bitter flavor to the item being seasoned, such as meat stuffings, dumplings and similar foods. Common in Asian food dishes, Mugwort is blanched or stir-fried to be added to soups, salads, and a variety of rice dishes.