Mugwort cut

also: goosegrass
 
Description:
Mugwort, which grows wild, is especially native to German cuisine. The essential oils and bitter substances promote digestion. Therefore, it is mainly used to season fatty meats, such as roast goose, duck and pork. But mugwort is also used for game and fish. Indispensable for the Christmas goose!
 
Usage:
Since the aroma develops fully only when cooking the spear it should be braised for a long time. To do this, place the bunches of mugwort in the body cavities during preparation or add to the gravy after a short cooking time. Alternatively, grated mugwort can be added to the stuffing.
 
Known dishes:
Christmas Goose
 
Aroma/Taste:
Bittersweet
 
Harmonizes with:
Garlic, clove, pepper, juniper
 
Origin:
Bulgaria