No. 2 - Mugwort (Nishiyomogi) - Rooted Seedling - Okinawa Mugwort - Herb

Fuuchiba (Okinawan Mugwort)
Rooted Seedlings
3 Seedlings with Soil

? No Fertilizer, No Pesticides
? Softer and More Fragrant Variety than Honshu Mugwort
? For Making Mugwort Oil, Tinctures, and Balms
? For Mugwort Mochi, Tempura, Blanched Dishes, and Other Cooking

We are sharing Okinawan native mugwort seedlings, Fuuchiba, which have been very popular since two years ago.
I wanted to make mugwort mochi with Fuuchiba, so I ordered it from Okinawa a few years ago and have been growing it in my home garden.
Photo 11 shows the plants before harvest in spring.

If you want to grow and propagate them yourself, please consider purchasing.

[Shipping Information]
?? The seedlings will be removed from their pots, protected with soil, and shipped upright, not lying down.
This listing is for those who live in areas with long shipping times or who want to grow them themselves but are concerned about them dying during transit.
?? If you want a large quantity for cooking, such as 50 or 100 seedlings, please purchase bare-root seedlings from other sellers.

Fuuchiba is a native Okinawan mugwort that is more fragrant and has a milder bitterness than the mugwort that grows wild on the main island of Honshu.
It is characterized by larger, softer leaves than Honshu mugwort, and it tends to grow tall. In warmer regions, the above-ground parts remain even through winter.

In Okinawa, it is eaten raw, used in blanched dishes, tempura, and as an ingredient in miso soup.
Of course, it is also delicious made into mugwort mochi.
For those interested in natural products, it can also be used for beauty purposes, such as making mugwort oil, tinctures, and mugwort balms.

? Other surplus seedlings are also available ?
#poipoi's flowers and plants

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