Common names for various species in the genus include mugwort, wormwood, and sagebrush. Typical seasonings include salt and pepper, mugwort, or marjoram. Chinese mugwort, "Artemisia argyi", is used in traditional Chinese medicine. In Europe, mugwort most often refers to the species "Artemisia vulgaris", or common mugwort. It is made of glutinous rice mixed with Chinese mugwort or barley grass. Mugwort amongst other herbs was often bound into smudge sticks. The three layers are coloured with jasmine flowers, water caltrop, and mugwort. Mugwort oil contains thujone, which is toxic in large amounts or under prolonged intake. Mugwort pollen generally travels less than 2,000 meters. The greenness of it depends on the amount of Japanese mugwort blended in the mochi. It is made from mochi and leaves of yomogi, also known as Japanese mugwort. The other two are Al-Shih (possibly mugwort) and Sa'tar (or "Za'atar" - thyme). Mugwort mochi can be found in many North American health food stores. Mugwort has been used therapeutically to relieve sleepiness. "Kusa mochi" is a green variety of "mochi" flavored with "yomogi" (mugwort).