Mugwort (Artemisia vulgaris) – This close relative of tarragon and wormwood grows throughout North and South America, Europe, and Asia. Its aroma is a subtle mixture of juniper, mint, and pepper, and it has a similar taste. It was very popular during the 18th and 19th centuries and was used to add a bitter flavour to beer, the role played by hops today. It is used in marinades, stuffings, and soups, and in Japan, where it is known as yomogi, it flavours rice cakes and soba noodles. The small perennial is easy to grow in the home herb garden if provided full sun and a rich soil.