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Food and traditional medicine
Used since ancient times, mugwort (Artemisia), recognizable by its pinnate leaves, was once considered the mother of herbs for its many therapeutic properties. The genus includes several species of the Asteraceae family. In Europe, wormwood, arquebuse, genepi, tarragon, and annual mugwort are the species most used for food and traditional medicine. They are mostly known for flavoring alcohols such as absinthe.
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