Within the waning days of fall, a weed that occurs to be a wild herb remains to be rising with sufficient vigor to defy the season. Mugwort (Artemisia vulgaris) is a perennial that’s often leggy and seed-covered in autumn, however as a result of this invasive (within the US) plant is usually mown or weed-wacked in a futile try and subdue it, it responds with a resurgence of recent inexperienced foliage as the times develop shorter. These tender leaves are a deal with, particularly for anybody tuned to seasonal, native consuming and who’s starting to dread the looming, un-green months forward. One of many best and most deliciously stunning methods to take pleasure in mugwort leaves is as a crisp chip. Right here’s tips on how to make mugwort chips and what to do with this feral delicacy.
Images by Marie Viljoen.
Mugwort chips are irresistible. They snap and crackle, and their taste is unbroken. When you have by no means tasted the herb earlier than earlier than, it carries implications of sage, a suggestion of rosemary, a whisper of one thing herbally and attractively bitter (it’s a species of wormwood, in spite of everything), however principally…mugwort.
(Discover extra options about consuming mugwort—and a fava bean recipe—in our Mugwort the Weed vs Mugwort the Herb story.)
To make mugwort chips, the dry leaves are laid flat on an oiled baking sheet and baked for simply 10 minutes. At that time I prefer to salt them earlier than returning them to the oven for an additional 3 minutes.
Crunchy, satisfyingly sage-like and flavorful, mugwort chips are an umami-rich and shatteringly crisp foil for something clean, mushy, slithery, or creamy. Suppose hummus, eggs (boiled, steamed, scrambled, omelette), tomatoes, avocado, plump ravioli, and skinny pasta. Prime a noodle bowl with chips on the final minute, or crush them throughout a bread salad. Or simply eat them straight up.
