Alecost herb and Alecost plants

Alecost originated in Western Asia and by the time it reached America in the 17th century, Culpeper wrote of its use in Europe that 'Alecost is so frequently known to be an inhabitant of almost every garden, that it is needless to write a description thereof.' Since then, in America it has escaped its garden bounds and grows wild in eastern and Midwest States, while in Europe it has become altogether rare. Only recently has interest revived among propagators as well as horticulturalists who, in the space of twenty years, have reclassified alecost twice, from Chrysanthemum to Balsamita and now to Tanacetum. The first syllable of its common name, alecost, derives from the use to which its scented leaves and flowering tops were put in the Middle Ages, namely to clarify, preserve and impart an astringent, minty flavor to beer. The second syllable, 'cost', comes from kostos, Greek for 'spicy'. Literally, 'alecost' means 'a spicy herb for ale'. The alternative, costmary, by introducing a proper name symbolic of motherhood, conveys another of the plant's traditional uses in the form of a tea. Religious connotations extend to one other nickname, 'Bible Leaf, which grew out of the Puritan habit of using a leaf of the herb as a fragrant Bible bookmark, its scent dispelling faintness from hunger during long sermons.

Species

Tanacetum balsamita (Balsamita major)

Alecost (costmary)

Hardy perennial. Ht 1m (3ft), spread 45cm (18in).  Small white yellow-eyed daisy flowers mid- to late summer. Large rosettes of oval aromatic silvery green leaves.

Tanacetum balsamita subsp. balsamctoides

Camphor plant

Hardy perennial. Ht 1m (3ft), spread 45cm (18in). Appearance and habit very similar to alecost, but unlike the latter it is not palatable as a culinary herb. Its leaves are an effective moth repellent.

Cultivation

Propagation

Seed

The seed is fine and thin and cannot be propagated from plants grown in cool climates (the seed not being viable). Obtain seed from a specialist seedsman. Sow in spring onto the surface of a seed or plug tray and cover with Perlite. Use low warmth to encourage germination, and be patient! The seedlings may emerge in 10 days or 2 months, depending on the freshness of the seed. Pot on or plant out into the garden when they are large enough to handle.

Division

The best way to propagate is by division either in spring or autumn. Take a portion of the creeping root from an established plant and either plant out or pot up using a bark, peat, grit mix of compost. If taking offsets in autumn, it is better to winter the pots in a cold frame.

Garden cultivation

Plant 60cm (2ft) apart and, if possible, in a sunny position. Both alecost and camphor plant will adapt to most conditions but prefer a rich, fairly dry and well-drained soil. Both species will grow in shade but may fail lo bloom. But that is no great loss as the flower is not striking. Both die back in winter.

Pests and diseases

Leaves of both are aromatic, so pests are not a problem.

Maintenance

Spring: Divide established plants. Sow seed if available. Feed established plants.

Summer: Plant out seedlings early into permanent positions. Dead head.

Autumn: Trim back flowers. Remove offsets from established plants to prevent them encroaching into others' territory.

Winter: Tidy up dead leaves; they spread disease if left to rot. Bring in potted-up offsets.

Harvest

Pick the leaves for fresh culinary use any time. Both alecost and camphor leaves dry well and retain their sweet aroma. Pick for drying just before flowering for the strongest scent. The flowers are not worth harvesting for drying. Only in a warm climate is it worth collecting seeds. Do it when flowers turn brown and centre eye disintegrates on touch.

Container growing

Neither species lends itself to container growing. They grow soft, prone to disease, are untidy when in flower, tend to be blown over by the wind and make untidy specimens in flower. If there is no other course, dead head to prevent from flowering and do not overfeed with liquid fertilizer.

Culinary

Use only the alecost leaf and very sparingly as it has a sharp tang which can be overpowering. Add finely chopped leaves to carrot soups, salads, game, poultry, stuffing and fruit cakes, or with melted butter to peas and new potatoes. Its traditional value to beer holds good for home brewing.

Medicinal

Traditionally in the form of a tea (Costmary or Sweet Mary Tea) to ease the pain of childbirth. It was also used as a tonic for colds, catarrh, stomach upsets and cramps. Rub a fresh leaf of alecost on a bee sting or horse fly bite to relieve pain.

Other uses

Both alecost and camphor leaves, which are sweet scented like balsam, serve to intensify other herb scents and act as an insect repellent. Add to potpourris or to linen bags or with lavender to make nosegay sachets, or infuse to make a final scented rinse for hair. Fresh or dried leaves of alecost can be added to baths for a fragrant and refreshing soak.