SC - FRANKISH BRAISED BEEF

[lilinah at earthlink.net]

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