Artemisia integrifolia stolonifera (Maxim.) Pamp.
Artemisia megalobotrys Nakai
Artemisia migoana Kitam.
Artemisia vulgaris kiusiana Makino
Artemisia vulgaris stolonifera Maxim.
Artemisia stolonifera is a herbaceous, perennial plant with a long, creeping rhizome. It produces a cluster of erect stems 30 - 120cm tall[
The plant is harvested from the wild for use in flavouring Japanese rice dumplings (mochi).
Although we have seen no specific reports for this species, many members of this genus contain potentially allergenic sesquiterpene lactones that can cause skin reactions[
E. Asia - Russian Far East, central and northern China, Japan, Korea
Mountains in C. and S. Japan[
]. Forest margins, roadsides, slopes, canyons and forest steppe; at low elevations[
Species in this genus are generally easily grown, succeeding in a well-drained circumneutral or slightly alkaline loamy soil, preferring a sunny position[
]. They tend to be longer lived, more hardy and more aromatic when they are grown in a poor dry soil[
Established plants are drought tolerant.
Members of this genus are rarely if ever troubled by browsing deer[
The leaves are used for flavouring rice dumplings[
Seed - surface sow from late winter to early summer in a greenhouse, making sure that the compost does not dry out[
]. When large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant out in late spring or early summer.
Division in spring or autumn[
Basal cuttings in late spring. Harvest the young shoots when about10 - 15cm long, pot up in a lightly shaded position in a greenhouse or cold frame and plant them out when well rooted. Very easy.