Costmary

 Tanacetum balsamita

Costmary is a native of the Orient, but has now become naturalized in many parts of the world.  While not as popular today as it was historically it has a particular charm in the garden; if given room to spread out.   The scent of the leaves is the quality of Costmary people find soothing; it has a balsam smell with a slight mint aroma.   

Below are a few of the uses of Costmary:

Costmary is a lovely garnish for lemonades, iced teas and other beverages. When the leaves are young it can be added to fruit salads, cold soups and green salads.

Use the leaves for a bookmark.  Dry leaves between layers of clean paper, under a heavy weight; this will ensure that pages of the book don’t warp or become discolored with use.

The fresh leaves can also be used much like geranium leaves by laying them in the baking pan before pouring in the batter for a cake or other baked dessert.

Rinse water: use in rinse water after wash cycle

• 2 tablespoons dried costmary
• 2 cups boiling water
• Glass bowl
• Infuse for 1-2 hours
• Strain
• Use in rinse water