Alecost
Botanical Name: Chrysanthemum balsatta, Tanacetum balsamita
Family:
Other Names: Allspice, balsam herb, balsam-mint, beaver tongue, bible leaf, costmary, fresh sage, herbe sancta, herbe santa maria, mace, maudlin wort, mint geranium, sweet Mary, tongue plant
Description: A hardy herbaceous perennial, which grows to 2-3ft tall. Dies back completely in winter. It has light brown creeping roots and a ridged stem, which is woody near the base. The leaves are oval and finely toothed, and long up to 1ft in length. The flowers appear in late June in small clusters, and are button shaped and yellow. The plant has a slight minty odour and taste.
Cultivation: Rich, dry, well-drained soil in full sun
Propagation: The roots can be divided in spring or autumn and this should be done every couple of years to promote growth. Seeds need to be grown under glass and transplanted outdoors 2ft apart. Cover the plant in winter to protect from frost
Harvesting: Leaves can be picked anytime. The whole plant needs to be harvested when it starts to bloom, dry in the shade
Culinary Uses: Tea
Skin: Burns, stings, head lice
Respiratory: Colds, catarrh
Digestive: Dysentery, worms and upset stomachs, weight loss, gall bladder
Genito - urinary: Childbirth
Other Notes: Alecost means a spicy herb for ale, "cost" comes from the Greek word Kostos meaning spicy herb
Dedicated to Mary Magdalene
It is also associated with the Virgin Mary