Mugwort is harvested just as the plant comes into flower, before the blossoms are fully open. The leaves are removed from the stalks and dried on paper-lined trays in a light, airy room, away from direct sunlight. The flowerheads should be dried intact and the dried herb stored in clearly-labeled, tightly-sealed, dark glass containers.

For infusion, 1 oz of fresh mugwort leaf, less if dried, is placed in a warmed glass container. One pint of fresh, nonchlorinated boiling water is added to the herb. The mixture is covered to prevent loss of volatile oils. The tea should be infused for five to 10 minutes. A mild infusion is best. After straining, it is recommended to drink two cups of mugwort tea per day. Use should be discontinued after six days.

Four ounces of finely-cut fresh or powdered dry herb can be combined with 1 pt of brandy, gin, or vodka, in a glass container. The alcohol should be enough to cover the plant parts and have a 50/50 ratio of alcohol to water. The mixture should be kept in a dark place for about two weeks, shaking several times each day. It can then be strained and stored in a tightly capped, dark glass bottle. Dosage recommendations vary, with some herbalists cautioning against ingestion of mugwort in medicinal preparations. In traditional Chinese medicine, the herb is burned slightly in a pan before simmering with other herbs to stop menstrual bleeding.