Tanacetum balsamita
Synonyms: Chrysanthemum balsam/1a
Family: Asteraceae
Common Name: Alecost

Cultivated in herb gardens throughout Europe since antiquity, this aromatic herb has balsam-scented leaves. In former times, costmary was added to ale to impart a tang, hence the adoption of the common name, alecost. The highly fragrant leaves can be used as a tea or when roasting beef or chicken: when brewed or cooked, the mintish smelling leaves give a lemony flavor. Costmary is also used in potpourris as it enhances the perfume of other ingredients. Tanacetum balsamita is a perennial, with a creeping rootstock, which grows to around 1 m (3 ft). It has long, slender leaves and white ray flowers with vivid yellow centers that open only in bright sunlight. The yellow disc florets are all that most people notice.

Cultivation

Costmary can be grown in most soils, but likes a sunny, dry location. Water in dry weather and feed in spring. Propagate by root division in spring.

Climate

This species can be grown in zone 6.