SC - FRANKISH BRAISED BEEF
lilinah@earthlink.net
lilinah at earthlink.net
Thu Aug 31 11:59:54 PDT 2000
PART TWO
Phillipa asks:
>2> What is spiknard and costmary? And never having tasted either what can I
>use to replace these flavors?
- --- COSTMARY ---
Costmary is a green herb, but i've never eaten any that i know of, so
i can't describe the taste.
* Botanical Name: OLD: Tanacetum balsamita (LINN.), Family: N.O.
Compositae NEW: Chrysanthemum balsamita OR Compositae Chrysanthemum
majus (Desf.)
* Vernacular Names: Alecost. Balsam Herb. Balsamita. (French) Herbe
Sainte-Marie. Mint geranium. Bible Leaf because its long fragrant
leaves were used as bookmarks.
* Part Used: Leaves.
* Uses: The leave are sweet-scented but somewhat bitter tasting. One
web page describes the scent thus "The leaves emit a powerful aroma
of menthol, lemon and sage." Grieve says: "On account of the aroma
and taste of its leaves, Costmary was much used to give a spicy
flavouring to ale - whence its other name, Alecost. The fresh leaves
were also used in salads and in pottage, and dried are often put into
pot-pourri, as they retain their aroma."
For photo see:
http://www.belgianexperts.com/costmary.htm
- -----
Spikenard to follow...
Anahita
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