In Japan the herb is used to flavor glutinous rice dumplings called kusa mochi () or yomogi mochi (), or rice flour dumplings called kusa dango (). The young leaves can be lightly boiled before being pounded and added to which they give a pleasant colour, aroma and flavour. Because of this use, the Artemesia plant is also called mochigusa (, though it is also called mogusa in reference to its use in moxibustion). The plant is also actively grown in the state of Hawaii, and used for making the herbal mochi by residents of Japanese descent.
