Also known as Japanese mugwort or kui hao, this flavorful herb has green, fuzzy, finely cut leaves. The hardy plant thrives in most climates and is traditionally used in eastern medicine.
- Approx. 14000-16000 seeds in packet. (A seed will vary in weight and size within a given seed lot. The number of seeds stated is only an estimate.)
- Maturity: Approx. 45 days
- Planting season: Late spring/summer
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Cultivation: Prepare fertile, well-drained soil. Sow seeds in spring/summer after last frost in a warm, sunny location. Keep soil moist. Fertilize as needed. The leaves and stems are best when harvested young. Spreads quickly by stolons so contain the growing area to prevent invasiveness.
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: Use in stir-fries, soups and dumpling stuffing. Traditionally prepared in Japan by lightly boiling leaves and pounding them in sweet mochi rice.