Artemisia michauxiana aka Lemon Sagewort

Artemisia michauxiana is an herb that lives for years. It belongs to the daisy family, Asteraceae. Its names include mountain sagewort and Michaux’s wormwood. Its native range starts in subarctic North America. It reaches into the western United States. Records place it in Yukon, Alberta, and British Columbia. In the United States, it grows in several western mountain states. These include Washington, Oregon, California, Nevada, and Utah. It also grows in parts of the Rockies. It is not native to Britain or Ireland.

This mountain plant grows about 1.6 feet (0.5 metres) tall. It grows at a moderate rate. Its leaves have a lemon scent. It grows in rocky mountain sites, often at great heights. Its habitats also include meadows and alpine slopes. The source says it is scarce, with few, scattered sites. It blooms in summer, and seeds ripen before frost. Each flower has both male and female organs. Wind carries the pollen.

In gardens, it needs soil that drains well. Sand and loam both suit it. Soil can be neutral or a little alkaline. The source advises a sunny, warm, dry spot. It can also grow in light shade. The source also notes that it prefers cool mountain conditions. Plants can grow in dry or moist soil. Once plants take root, they can cope with drought. Lean, dry soil can help them live longer. It can also boost their cold tolerance and scent. PFAF lists USDA zones 3–9 and UK zone 3. The latter is not an RHS hardiness rating.

Gardeners seldom grow this species, but uses include garden beds. Its scent gives a reason to grow it. Raise more plants from seed or by division. Basal cuttings, taken at the base, offer another way. Sow seed on the surface from late winter to early summer. Keep the seed compost from drying out. Young plants can spend their first winter under glass. Divide plants in spring or autumn. Take basal cuttings in late spring. Plant them once they have roots.

Records describe Goshiute use of the seeds as food. The tiny seeds take work to handle. Some suggest using the leaves to season food. This use remains unverified. Past remedies used a hot infusion, or steeped brew, for headaches. People also chewed plant parts to make a poultice. They used this on sprains and swelling. These records do not prove that such treatments work. PFAF notes no known reports of toxicity for this species. That does not prove it is safe to eat. Its value as a modern food remains unclear.