from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A Eurasian perennial herb (Chrysanthemum balsamita) in the composite family, having aromatic foliage sometimes used for potpourri, tea, or flavoring.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. An aromatic plant, of the genus Balsamita, once used to flavour ale (prior to the use of hops)
from the GNU version of the Collaborative International Dictionary of English
- n. A garden plant (Chrysanthemum Balsamita) having a strong balsamic smell, and nearly allied to tansy. It is used as a pot herb and salad plant and in flavoring ale and beer. Called also alecost.
from The Century Dictionary and Cyclopedia
- n. A perennial plant, Tanacetum Balsamita, of the natural order Compositæ, a native of the south of Europe, long cultivated in gardens for the agreeable fragrance of its leaves.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. tansy-scented Eurasian perennial herb with buttonlike yellow flowers; used as potherb or salad green and sometimes for potpourri or tea or flavoring; sometimes placed in genus Chrysanthemum
- n. leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
We got some marjoram and basil, some tarragon and bay leaves, some chamomile and mint, and some costmary.
Fennel-flower, which belongs to the natural order Ranunculaceæ, or crowfoot family, is a candidate for admission to the seed sodality; costmary and southernwood of the Compositæ seek membership with the leaf faction; rue of the
Plants such as spearmint, lemon balm, English lavender, costmary and pennyroyal were used for making potpourri, warding away bugs and for "freshening the breath."