new icn messageflickr-free-ic3d pan white
Mugwort and Molokhia | by --ki---
Back to album

Mugwort and Molokhia

trial eat - I've never had these before. I wanted to see how these taste, so I went with a simple preparation. Here they were steamed, and then sauteed lightly with a bit of sichuan oil. This worked very well for the molokhia, but I think mugwort would be better blanched.


Mugwort (Artemisa vulgaris) tastes like shun giku (chrysanthemum coronarium). Take a Japanese dish and substitute shun giku with mugwort and it will probably work.


Molokhia is great - a touch of sweet and slippery. We should eat more of it!

0 faves
Taken on July 31, 2012