This plant has thick rhizomatous roots and aromatic leaves. The leaves have dense, silvery white hair on the undersides and are deeply divided.
The flowers of mugwort are small and inconspicuous, clustered near the top of the plant. The pollen is very small, easily spread by wind and known to contribute to hay fever. Mugwort is often used in Chinese, Japanese and Korean cooking. It has also been used for seasoning geese in Germany.