Only the best leaves of mugwort are picked to be used in the finest kitchens. Due to its herb-aromatic taste, balsamic scent and digestive effect mugwort fits perfectly fatty and hard to digest dishes. Its intense flavour goes well with meat, poultry or wild game recipes as well as cheeses and a variety of sauces. For example, it is an essential spice in the Christmas roast goose! Historically, mugwort was even drank as tea because it stimulates stomach and gall.

Tip: For a proper tea infusion pay attention to the right temperature so the ingredients ca be preserved. Simply fill the cup with boiled up water, let it cool for a moment, then add the tea and leave it covered. This way, the tea not only unfolds its whole aroma but also keeps its remedial properties.