Etymology
In China it is known as huang hua ai (黄花艾). In Japan it is called yomogi (ヨモギ?) and the leaves are sometimes blanched and added to soups or rice. Its leaves, along with those of Gnaphalium affine are a fundamental ingredient in kusa mochi (literally weed rice cake), a Japanese confectionery, to which it imparts its fresh, springlike fragrance and vivid green coloring.
In Korea, it is called ssuk (쑥) or tarae ssuk (타래쑥) which is deeply related to Dangun Sinhwa (단군신화), legend of Gojoseon, the first Korean kingdom, It is also widely used in Korean cuisine as well as a medicine. It is used for making tteok (rice cake), jeon (Korean style pancake), ssuk kimchi, (쑥김치), ssukguk (쑥국, soup made with ssuk) and so forth.
Read more about this topic: Artemisia Princeps
Famous quotes containing the word etymology:
“Semantically, taste is rich and confusing, its etymology as odd and interesting as that of “style.” But while style—deriving from the stylus or pointed rod which Roman scribes used to make marks on wax tablets—suggests activity, taste is more passive.... Etymologically, the word we use derives from the Old French, meaning touch or feel, a sense that is preserved in the current Italian word for a keyboard, tastiera.”
—Stephen Bayley, British historian, art critic. “Taste: The Story of an Idea,” Taste: The Secret Meaning of Things, Random House (1991)
“The universal principle of etymology in all languages: words are carried over from bodies and from the properties of bodies to express the things of the mind and spirit. The order of ideas must follow the order of things.”
—Giambattista Vico (1688–1744)