Herbs from our garden and surroundings: #4 COSTMARY
Costmary (Tanacetum Balsamita) is not that famous or used nowadays, it’s probably more likely to find it in an old bible than in a shop. Yes, you read right, a bible. This herb’s leaf, which is also known as the Bible leaf, was commonly used as a bookmark in bibles, some say to keep people awake during sermons thanks to the strong scent, some to keep book mites from ruining the book. This plant is originally from west Asia and later spread in the mediterranean area. It’s characterized by a strong balsamic scent that reminds of mint, while the taste is characterized by bitterness. It is also known as alecost, as it was used as a flavoring for ale and beer. It was also used in its dried version to make potpourri, a mix of dried herbs created to provide a scent for the room.
Culinary Use
As said before, the taste can be bitter, but it can be used to add taste to salads and soups. It is the characteristic ingredient of the ‘Tortello amaro di Castel Goffredo’, a traditional italian dish from the Mantua region which has a feast dedicated to it in the end of June. It is also used to season polenta or frittata. It is possible to use its leaves in cold infusion for iced tea or lemonade.
Medical Use
Nowadays costmary is not used that much in herbalism, but in the past it served with internal use as a diuretic, in case of high fever and as a treatment for dysentery. Externally they were used for treating burns and insect stings. It can be used in hot infusion to stimulate and aid digestion thanks to its bitterness.
Useful sources
https://plants.ces.ncsu.edu/plants/tanacetum-balsamita
https://shopify.motherearthliving.com/gardening/Costmary
https://pfaf.org/User/Plant.aspx?LatinName=Tanacetum+balsamita