An aromatic perennial plant (Tanacetum balsamita) with silvery-green leaves that were historically used to flavor ales, season foods, and make medicinal teas.
From Arabic 'qust' (an aromatic plant used in perfume) combined with 'Mary,' likely the Virgin Mary, following medieval tradition of naming herbs after saints. The plant was brought to Europe from the Middle East during the Crusades and became a staple of medieval monastery gardens.
Costmary nearly disappeared from gardens after the 1600s but is experiencing a renaissance with modern herbalists and cooks—it tastes like a minty-citrus blend and was literally the 'seasoning of saints' in medieval monasteries where monks carefully cultivated it.
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