Common Name:

General Information

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).

Known Hazards

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[].

Botanical References

, ,

Range

E. Asia - Russian Far East, central and northern China, Japan, Korea

Habitat

Mountains in C. and S. Japan[]. Forest margins, roadsides, slopes, canyons and forest steppe; at low elevations[].

Properties

Edibility Rating
Habit	Perennial
Height	1.00 m
Pollinators	Insects
Cultivation Status	Wild

Cultivation Details

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[].

Edible Uses

The leaves are used for flavouring rice dumplings[].

Medicinal

None known

Other Uses

None known

Propagation

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.