Medicinal Uses: Antiseptic; Antispasmodic; Appetizer; Carminative; Cholagogue; Diaphoretic; Digestive; Diuretic; Emmenagogue; Expectorant; Foot care; Haemostatic; Nervine; Purgative; Stimulant; Tonic; Women's complaints. Mugwort has a long history of use in herbal medicine especially in matters connected to the digestive system, menstrual complaints and the treatment of worms. It is slightly toxic, however, and should never be used by pregnant women since it can cause a miscarriage. All parts of the plant are anthelmintic, antiseptic, antispasmodic, carminative, cholagogue, diaphoretic, digestive, emmenagogue, expectorant, nervine, purgative, stimulant, slightly tonic and used in the treatment of women's complaints. The leaves are also said to be appetizer, diuretic, haemostatic and stomachic. They can be used internally or externally. An infusion of the leaves and flowering tops is used in the treatment of nervous and spasmodic affections, sterility, functional bleeding of the uterus, dysmenorrhoea, asthma and diseases of the brain. The leaves have an antibacterial action, inhibiting the growth of Staphococcus aureus, Bacillus typhi, B. dysenteriae, streptococci, E. coli, B. subtilis, pseudomonas etc. The stem is also said to be antirheumatic, antispasmodic, and stomachic. The roots are tonic and antispasmodic. They are said to be one of the best stomachics. The leaves, placed inside the shoes, are said to be soothing for sore feet. The compressed dried leaves and stems are used in moxibustion. Another report says that the down from the leaves is used.

Folkloric Traditions: Mugwort is used commonly in Dream Pillows to help produce visionary dreams. It's also burned as an incense, in many traditions as a source of protection, and worn in small sachets to enhance fertility and lust.

Edible Uses: Colouring; Condiment; Leaves. Leaves - raw or cooked. Aromatic and somewhat bitter. Their addition to the diet aids the digestion and so they are often used in small quantities as a flavouring, especially with fatty foods. They are also used to give colour and flavour to glutinous-rice dumplings (Mochi). The young shoots are used in spring. In Japan the young leaves are used as a potherb. The dried leaves and flowering tops are steeped into tea. They have also been used as a flavouring in beer, though fell into virtual disuse once hops came into favour.