The uses of mugwort span medicinal, culinary, and household applications, among others.

Mugwort is a perennial herbaceous plant of the genus Artemisia in the Asteraceae family. It often grows along roadsides, at field edges, and on hillsides. The undersides of its leaves are densely covered with grayish-white fuzz and carry a distinctive fresh fragrance. Among the people it is also called aicao or jia'ai, and it is a very common plant in traditional festivals and daily life. Medicinal use is the primary purpose of mugwort. Traditional Chinese medicine holds that mugwort leaves are warm in nature and bitter and pungent in taste, with the effects of warming the meridians and dispelling cold, and removing dampness and relieving itching. They are often used for decoctions to fumigate and wash with, or to soak the feet, or made into moxa sticks for moxibustion. Many people also boil dried mugwort leaves in water to wipe the skin, relieving discomfort after mosquito bites. In terms of food use, tender mugwort leaves can be blanched and made into traditional foods such as qingtuan, mugwort cakes, and eggs boiled with mugwort leaves, and some people also brew tea from sun-dried mugwort leaves. It should be noted that for consumption, tender leaves should be chosen and heated thoroughly, and the amount used should not be too much. Mugwort also has its place in household life. Around the Dragon Boat Festival, many families hang mugwort at their doorways to express the good wish of driving away evil and warding off harm; sun-dried mugwort leaves can also be put into small packets and placed in the corners of wardrobes to repel insects and add fragrance. Finally, it should be noted that although mugwort has a wide range of uses, it is not suitable for everyone. People allergic to Artemisia plants may experience skin discomfort after contact, and pregnant women and those with a hot constitution should best consult a doctor before medicinal use, so that it is used scientifically and its value can truly be brought into play.