The safety of mugwort consumption

Artemisia food, whether in ancient palaces, among the common people, or in today’s restaurants and home kitchens, has a tradition of consumption that extends from the ancient recognition of Artemisia leaves to ward off evil spirits. In recent years, some articles have raised concerns about the toxicity of Artemisia leaves, posing questions about the safety of consuming them. This book serves as a specialized guide to the dietary use of Artemisia leaves, and it is essential to discuss this matter. It aims to provide the general public with a comprehensive understanding so that they can decide whether to continue choosing Artemisia leaves for dietary purposes based on their needs.

Regarding the toxicity of Artemisia leaves, there has been historical debate, but most ancient herbal books generally considered them non-toxic. The earliest herbal monograph, “Mingyi Bie Lu,” categorizes Artemisia leaves as a superior-grade herb, describing them as “bitter, slightly warm, non-toxic.” Subsequent herbal works in various dynasties, such as the Tang Dynasty’s “Newly Revised Materia Medica,” the Song Dynasty’s “Classified Materia Medica,” the Ming Dynasty’s “Compendium of Materia Medica,” and the Qing Dynasty’s “Easy-to-Read Materia Medica,” consistently state that Artemisia leaves are “non-toxic.” Some other herbal works, like “Essentials of Materia Medica,” “Revised Materia Medica,” and “Illustrated Compendium of Materia Medica,” do not mention the toxicity of Artemisia leaves, generally suggesting their non-toxic nature. In summary, ancient perspectives predominantly regarded Artemisia leaves as “non-toxic.”

There was a divergence of opinion during the Song Dynasty, with the “Illustrated Canon of Materia Medica” suggesting that Artemisia leaves had some toxicity, stating, “Some people take Artemisia alone, either by making steamed guava pills or drinking it on an empty stomach. Although it greatly nourishes the deficient and emaciated, it is also toxic. When the toxicity arises, hot air rushes up, causing restlessness and an inability to control oneself, leading to eye inflammation and bleeding. It is truly not advisable to take it recklessly.” Li Shizhen, a famous physician of the Ming Dynasty, analyzed this view, pointing out the misunderstanding in associating toxicity with the upward surge of hot air. He argued that the heat resulted from prolonged use, leading to the ascending fire. Li Shizhen emphasized that when used properly, a biased medicinal substance, such as Artemisia, can be beneficial without harm, provided it is not misused or excessively used over an extended period. He attributed any negative effects to improper usage rather than blaming Artemisia itself.

In modern times, the views on the toxicity of Artemisia leaves remain inconsistent. Influential Chinese medical dictionaries, such as Xie Liheng’s “Chinese Medical Dictionary,” generally categorize Artemisia leaves as “bitter, spicy, warm, non-toxic.” However, other authoritative works, like “Compendium of Chinese Materia Medica” and the “Chinese Pharmacopoeia,” mention that Artemisia leaves have “slight toxicity.” Local herbal records, such as the “Hubei Herbal Records,” describe Artemisia leaves as “bitter, spicy, warm.” Moreover, textbooks from reputable medical schools, like “Pharmacology of Chinese Medicine,” acknowledge Artemisia leaves as “bitter, spicy, warm, with slight toxicity.” Even though “Chinese Pharmacopoeia” classifies Artemisia leaves as non-toxic, the toxicity section under the Artemisia leaves entry mentions symptoms like acute gastrointestinal inflammation, nausea, vomiting, and potential effects on the central nervous system and reproductive system during pregnancy. This demonstrates the inconsistent understanding of Artemisia leaf toxicity in modern times.

Examining clinical cases, the noteworthy incident is the report in 1955 by Dr. Wang Bingsen in the “Chinese Journal of Internal Medicine,” documenting a fatality due to an overdose of Artemisia leaf decoction. However, this case lacks comprehensive details and occurred a long time ago, making it less compelling. In contrast, Artemisia leaf rarely causes reported toxicity or hepatotoxicity in clinical practice. This observation is supported by databases from hospitals and national adverse drug reaction reporting systems, where cases of Artemisia leaf-induced toxicity or hepatotoxicity are rarely documented.

In terms of toxic components in Artemisia leaves, it is generally believed that the volatile components, such as camphor and thujone, contribute to their toxicity. Camphor, a known toxic substance, can cause dizziness, headache, excitement, delirium, and even fatal respiratory failure in excessive amounts. However, the amounts of camphor and thujone in Artemisia leaves are limited, and the processing steps in Artemisia leaf food production, such as boiling and frying, contribute to further reduction. Therefore, the toxicity of Artemisia leaves, particularly in the context of dietary use, is minimal.

In conclusion, Artemisia leaf food, when consumed in moderation and following proper processing methods, is generally considered safe. The historical and modern perspectives, combined with the limited reported cases of toxicity, support the continued use of Artemisia leaves in culinary practices and traditional medicine. However, it is crucial for individuals to be aware of proper usage and to avoid excessive or prolonged intake.