Health Benefits of Mugwort (艾草的健康益处)

Traditionally, Mugwort (Artemisia vulgaris) is a well-known plant for warding off evil spirits. After the Qingming Festival tomb-sweeping activities, some people use Mugwort pouches or take Mugwort baths to ward off evil spirits. During the Dragon Boat Festival, it is also a custom to hang Mugwort on doors to ward off evil spirits. However, Mugwort has more than just these effects. For centuries, this aromatic herb has been celebrated for its multifaceted health benefits and therapeutic properties in China, Japan and South Korea. 

在历史上，艾草（Artemisia vulgaris）是一种著名的驱邪植物。在清明节扫墓活动后，一些人会使用艾草包或泡艾草浴来驱邪。在端午节期间，也有在门上挂艾草来避邪的习俗。然而，艾草不仅有这些功效。几个世纪以来，这种芳香草药在中国、日本和韩国以其多方面的健康益处和治疗特性而受到推崇。

The Compendium of Materia Medica records: 'Mugwort is used medicinally with its leaves. It has a warm nature, a bitter taste, is non-toxic, and possesses pure yang properties, able to circulate through the twelve meridians.' Some also refer to mugwort as 'the medicinal herb'.

本草纲目记载：“艾以叶入药，性温、味苦、无毒、纯阳之性、通十二经”。也有人称艾草为“医草”。

The Hakka people have a long-standing tradition of incorporating mugwort into their cuisine, utilizing its unique flavor and health benefits in various dishes. One popular dish is "艾草粿" (mugwort cake), where finely ground mugwort leaves are mixed with glutinous rice flour to create a fragrant and slightly bitter delicacy. This dish is often enjoyed during festivals and special occasions, cherished for its cultural significance and nutritional value. Additionally, the Hakka people also prepare "艾草煮鸡蛋" (mugwort boiled eggs), where fresh mugwort leaves are boiled with eggs, red dates and ginger to infuse them with the herb's distinctive aroma and subtle herbal flavor. These dishes not only showcase the Hakka people's culinary ingenuity but also highlight their deep connection to nature and traditional herbal remedies.

客家人有着悠久的传统，将艾草融入他们的烹饪中，利用其独特的风味和健康益处制作各种美食。其中一道受欢迎的菜肴是“艾草粿”，将细碎的艾草叶子与糯米粉混合，制成香气扑鼻、略带苦味的美食。这道菜常在节庆和特殊场合享用，因其文化意义和营养价值而备受珍视。此外，客家人还制作“艾草煮鸡蛋”，将新鲜的艾草叶子与鸡蛋、红枣和姜一起煮，使其吸收草药独特的香气和微妙的草本风味。这些菜肴不仅展示了客家人的烹饪才华，也凸显了他们与自然和传统草药疗法的深刻联系。

Mugwort not only contains many effective components but is also highly concentrated. In other words, it not only contains a large amount of beneficial health ingredients but is also quite uniform. The most important component in these effective ingredients is high-quality chlorophyll, also known as green blood, which has purification and blood-building functions and can resist allergies and peripheral vasodilation.

艾草不仅含有许多种有效成分且浓度较高，换言之，它不仅含有大量有益健康成分而且分布相当均匀。在其中，最重要的有效成分是优质叶绿素，因为叶绿素又称为绿色血液，具有净化和增血功能，可抗过敏和抗末梢血管扩张作用。

In addition to being rich in chlorophyll and dietary fibre, Mugwort also contains a large amount of vitamins and minerals, such as vitamins A, B1, B2, C, as well as minerals like iron, calcium, and phosphorus, all in high concentrations. These trace nutrients, when multiplied with chlorophyll or other components, maximise their effectiveness. Therefore, Mugwort can be said to be the most effective and ideal food for those deficient in trace elements.

此外，艾草除了富含叶绿素和膳食纤维外，还含有大量的维生素和矿物质，如维生素A、B1、B2、C以及铁、钙、磷等，都是高浓度的。这些微量营养元素与叶绿素或其他成分的相乘结果使其能发挥最大功效，因此，艾草可说是微量元素缺乏者最有效也是最理想的食物。

Mugwort, with its cooling nature and heat-clearing detoxification properties, has effects such as cooling, suppressing liver fire, dispelling wind and dampness, anti-inflammation, and relieving cough. It has a unique flavor due to its content of cineole aromatic oil. Among them, the anticancer trace element selenium is recognized as being ten times that of the anticancer plant aloe vera. Additionally, it has good therapeutic effects on lowering blood pressure, reducing blood lipids, and alleviating cardiovascular diseases, making it a typical health-promoting vegetable.

艾草性凉，清热解毒，具有清凉、平抑肝火、祛风湿、消炎、镇咳等功效。由于含有侧柏莲酮芳香油而具有独特风味。其中抗癌微量元素硒被认为是公认的抗癌植物芦荟的10倍。此外，它对降血压、降血脂、缓解心血管疾病均有较好的食疗作用，是一种典型的保健蔬菜。

In Japan, Mugwort, commonly referred to as "Yomogi," holds a special place in both cuisine and traditional medicine. Renowned for its distinct flavour and therapeutic properties, Yomogi is used in a variety of culinary dishes, herbal remedies, and cultural practices throughout the country, whether enjoyed in teas, desserts, or savoury dishes. Beyond its culinary and medicinal uses, Yomogi also finds its way into the world of sake production. Brewmasters often incorporate Yomogi during the fermentation process, where its aromatic and herbal qualities infuse the sake with a subtle earthy flavour and a hint of sweetness. From traditional to modern breweries, yomogi-infused sake has become a sought-after delicacy, captivating sake enthusiasts with its unique profile and cultural significance.

在日本，艾草，通常被称为“yomogi”，在烹饪和传统医学中拥有特殊地位。以其独特的风味和治疗特性而闻名，艾蒿被用于日本各地的各种烹饪菜肴、草药疗法和文化实践中，无论是在茶饮、甜点还是咸菜中享用。除了在烹饪和医学上的用途之外，艾蒿还进入了清酒生产的领域。酿酒师经常在发酵过程中加入艾蒿，其芳香和草本特性使清酒带有微妙的泥土味和一丝甜味。从传统到现代的酿酒厂，加入艾蒿的清酒已成为一种备受追捧的美味佳酿，以其独特的口感和文化意义吸引着清酒爱好者。

Mugwort is a key ingredient in popular Korean rice cakes like ssuk injeolmi, ssuk beomul, and ssuk beomuri, imparting a distinct aroma and flavour. Whether as a filling, in the dough, or as a garnish, mugwort adds a unique twist to these traditional treats, delighting taste buds with every bite.

艾蒿也是韩国流行的年糕（如ssuk injeolmi、ssuk beomul和ssuk beomuri）中的关键成分，赋予了独特的香气和味道。无论是作为馅料、面团的一部分还是作为装饰，艾蒿都为这些传统的美食带来了独特的风味，每一口都能令人愉悦。