Creamy Vegan Mugwort Popsicles

Fragrant, creamy, herbal, sweet, and a little grassy, these foraged mugwort popsicles are the perfect sweet summer treat. They’re soft and not too icy, sweet but not too sweet, and have plenty of that incredible mugwort flavor. If you like matcha, I bet you’ll like mugwort too!

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How to Forage for Mugwort

It is a little unfortunate that mugwort doesn’t have a prettier name to match it’s delicate, aromatic, herbal flavor. The “wort” comes from old English, and simply denotes it as being a plant, generally with medicinal value, but today it’s more likely to bring to mind warty skin growths. I honestly suspect that implicit association was part of the reason I didn’t start foraging mugwort until last year, but I’m glad I finally got over it because mugwort has become one of my favorite greens to forage.

Disclaimer- use caution when foraging wild edibles, and always be certain of your identification. While I assume responsibility for the accuracy of the information provided on this site, I can’t be responsible for the accuracy of your information. Consult multiple websites, books and local experts, and when in doubt, do without.

Mugwort is widespread, with different varieties growing across the globe. The most common type is called Artemisia vulgaris and it grows across Europe, Northern Africa, Asia, and North America. Other variations do exist, but for simplicities sake I will be focusing on the common variety here. It has feathery, pinnate opposite leaves with darker green upper sides and white under sides. Those white leaf undersides are an important identifier. The stem is lightly colored and smooth. It likes sunny patches, often along roadsides and gardens edges. Mugwort is best picked in the late Spring. Smell is a great way to confirm your ID too- crumple a leaf and bring it up to your nose and you will be met with the unique odor of mugwort- a little like wild sage and mint.

I find it easiest to pick the entire plant and bring it home, but the leaves are what you’re after. Remove from the stem, and give them a good rinse under cold water before using.

Looking for Sweet Frozen Treats? Try one of these!

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Mugwort Popsicles Tips and Tricks

• For the best flavor, pick the youngest, freshest mugwort you can find.
• You can use other milks besides oatmilk, if you prefer, but I recommend choosing one that’s rich and creamy. Cashew milk and soy milk are other great options!
• The key to making soft and creamy popsicles, and not hard and icy ones is in the cornstarch. By cooking our mugwort-infused oatmilk with cornstarch ahead of time, and thickening it to a pudding-like texture, we’re able to get a much nicer popsicle eating experience.
• You will need a 10-popsicle mold, with each mold holding about 1/3 cup of liquid similar to this one.
• Although we kept it simple this time, I couldn’t help but this these popsicles would also be crazy delicious with an added swirl of raspberry, or the addition of a crunchy, crumbled sesame cookie. Please let me know if you try either of those or any other flavor combination out!

Creamy Vegan Mugwort Popsicles

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