When dried I use Mugwort as a substitute to sage or thyme in any recipe that calls for these herbs.

This Mugwort syrup has fresh Mugwort leaves, stems and flower buds infused in separate batches at different temperatures so that varying and complex flavour notes can be obtained. Amongst other things we enjoy this as a hot drink, use it in baking, marinate pork joints in it, create perfect BBQ marinades with it, pour it through a range of wild inspired cocktails and enjoy it with pickled meats.