|Academic name||Artemisia princeps|
|Production area||Fujikawaguchiko-machi in Yamanashi Prefecture|
|Used in||Moisturizing Serum,Hand Treatment Cream,Bath Herbs|
When the cherries begin to bloom, soft yellow-green sprouts begin to be seen. Yomogi (Japanese Mugwort) sprouts, nurtured by the gentle light of spring, are a traditional favorite in foods like rice cake and tempura. As well as being a food source, yomogi is also used broadly to stop bleeding and ease pain. The silken hairs on the back of the leaves provide the raw materials for moxibusion treatments. Yomogi prefers to grow in furrows and grasslands, and it likes of lots of sunlight, but it is a hardy plant that can also thrive in wastelands. In the early spring, the portions above ground are harvested and the leaves carefully collected by hand for drying and use as raw materials in plant extract.
(1) Yomogi harvesting. It is more efficient to bundle plants and cut them with scissors all at once.
(2) Harvested yomogi. Leaves are removed from the stalk and allowed to dry in a dark, well-ventilated place.
(3) Yomogi grows in a number of locations at the Hokuroku Sousui Research Farm.
(4) It is particularly beautiful in the early summer when new buds appear and the green of the yomogi becomes a level darker.
(5) Dried yomogi is a raw material for plant extract.