UTILIZATION AND COMPOSITION OF ORIENTAL VEGETABLES 19 
Mugwobt (Artemisia vulgaris). (Fig. 17) 
Chinese name: Ngaai 
Japanese name: Yomogi 
Leaf: Dissected into lanceolate lobes; 1 to S l /> inches long; margin, smooth 
on older or terminal loaves. The young leaves of the seedlings are cleft — that 
is. the leaf division is less pronounced. Upper surface, silvery gray with fine 
and close-pressed wool. 
Petiole: Very short, or may he absent from older branches; 2 to 3 inches 
long on the new, succulent branches. 
Stem: Purplish or purplish gray, smooth, much branched; 1 to V/ 2 feet long. 
Odor: Fragrant. 
FlGUBE 16. — Matrimony-vine 
The mugwort is a hardy herbaceous perennial (-5, p. 8JfO) and is 
a native of Europe. It grows to a height of 2 to 3 feet. The seed- 
ling or all the branches collectively from the mature plant are sold 
in bunches about 12 to 18 inches long. 
This vegetable is used principally for flavoring and coloring fes- 
tival rice cakes, or mochi. To cook with rice, select young leaves 
and tender twigs of the plant: wash them well; boil in a little water 
until they are tender. Then steam with rice. When the vegetable- 
rice mixture is thoroughly cooked, place it in a mortar and mash. 
