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Artemisia princeps Pamp. - Asteraceae - ヨモギ yomogi (jap.), Japanese mugwort, Japanischer Beifuß
Perennial herb, up to 1.2m tall, native to China, Korea and Japan; leave pinnatipartite, leaflets ovate to elliptic-lanceolate, densely arachnoid tomentose abaxially; flowers buff colored.
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200023308
„Leaves and young seedlings can be eaten raw or cooked. They can also be used in salads and soups after removal of the bitterness. The young leaves can be lightly boiled before being pounded and added to glutinous rice dumplings known as mochi to which they give a pleasant colour, aroma and flavour.“
http://en.wikipedia.org/wiki/Artemisia_princeps
„Extracts from leaves of Japanese mugwort (Artemisia princeps Pamp.) were obtained using two methods: steam distillation under reduced pressure followed by dichloromethane extraction (DRP) and simultaneous purging and extraction (SPSE)… The major volatile constituents of the extract by DRP were borneol (10.27 ppm), α-thujone (3.49 ppm), artemisia alcohol (2.17 ppm), verbenone (1.85 ppm), yomogi alcohol (1.50 ppm), and germacren-4-ol (1.43 ppm). The major volatile constituents of the extract by SPSE were 1,8-cineole (8.12 ppm), artemisia acetate (4.22 ppm), α-thujone (3.20 ppm), β-caryophyllene (2.39 ppm), bornyl acetate (2.05 ppm), borneol (1.80 ppm), and trans-β-farnesene (1.78 ppm).“
[Volatile chemicals identified in extracts from leaves of Japanese mugwort (Artemisia princeps Pamp.)., Umano, K., Hagi, Y., Nakahara, K., Shoji, A., Shibamoto, T., Journal of agricultural and food chemistry, Vol.48(8), 2000, 3463-3469]