Costmary
Chrysanthemum balsamita

A close botanical relative to the feathery, dark green tansy costmary, in contrast grows smooth, elongated, oval leaves, toothed along their edges and lightly silvered with a coating of countless minute hairs. Its flowering stems support clusters of small, yellow tansy-like button flowers on 3 to 5 foot stems. An enduring perennial, this herb takes to sun or light shade, dry or moist ground.  The scent of costmary is in vocative but the taste bitter unless brewed into a tea. This old herb, once very common in all gardens is appreciated by herb-tea fanciers for the balsamic bit it gives to a blend of milder herbs. Add a few leaves to the licorice sweetness of anise hyssop or sweet cicely, or the citrus taste of the leafy lemons - balm, verbena, thyme and geranium to temper costmary's edge.  Ordinary black tea can be spiced with a bit of costmary or enjoy a cup of costmary tea straight.

This picture was taken May 8/99. I'll take another one in June to show you how much more elegant she looks when she flowers...but really, you need to take a whiff of one of Costmary's crumpled up leaves to truly appreciate her.