Mugwort-Leafy Japanese Yomogi Kui - Asian Vegetable
This flavorful herb has green, fuzzy, finely cut leaves. The hardy plant thrives in most climates. Use in stir-fries, soups and dumpling stuffing. Traditionally prepared in Japan by lightly boiling leaves and pounding them in sweet mochi rice. Approx. 45 days.
Culture: Prefers cool temperatures. Prepare fertile, well-drained soil. Sow seeds in spring after last frost or in early fall by broadcasting seed or by row planting. Keep soil moist. Fertilize as needed. For a continuous supply, plant seeds every 2-3 weeks over the growing season.