Ornamental plant with greenish yellow to brownish red spiked flower.
A medicinal herb that can be used to aid digestion, as well as a seasoning for meat, fish, and rice. Available at health food stores and some pharmacies.
Bitter flower buds add an interesting touch to rich meat, poultry or fish dishes, and improve the digestibility of these foods. In early England dried leaves and flowertops were commonly steeped for tea.
A perennial herb (Artemisia vulgaris) that is burned on or near the skin by acupuncturists during moxibustion to warm acupuncture points and nearby structures. It is toxic if eaten.
An archaic herb akin to tarragon and wormwood, presently cultivated primarily for tea production, wherein its yellow, clustered floral spikes are utilized.