Growing Herbs

Costmary is another perennial member of the large chrysanthemum clan. Leaves are large-to about 20cm long-and have toothed edges; flower stems are erect and stiff, and grow 60-120cm tall. Plants that have flowers without petals are C. b. variety tanacetoides. Although its appearance is somewhat weedy, the sweet scent of the foliage makes it a pleasant herb for the garden. If the leggy stems are cut back, the fragrant, gray-green clumps of leaves make a good looking edging for other plants.

Costmary (or alecost, as it has been called in the past) has always been valued for its fragrance and flavor. The leaves were once used in brewing beer and ale, in sausage making, and in salads. It was also used to make a sweet water for washing. In many European countries costmary is dedicated to the Virgin Mary, but it also has associations with St. Mary Magdalene and is known as "Sweet Mary." Early American colonists used the leaves as a bookmarker in their Bibles, bringing about another common name, Bible leaf.

Give costmary a good, well drained garden soil and full sun or sun-filtered shade. It dies to the ground in cold winter climates but will return in the spring. Grow new plants from divisions taken in the spring or fall.

The minty flavored leaves can be used as a garnish in iced drinks or can be brewed into a tea. If used very sparingly, the young tips are good for seasoning a simple green salad. Leaves are frequently placed in drawers and closets to give linens a pleasant aroma.

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