The Mint and Balm Fragrance

Habit: Perennial stoloniferous herbaceous plant that may reach 1.2 m in height. Stem: Erect, longitudinally striated in the upper part, and branched to form a corymb. The roots are secondary and arise from a creeping rhizome. Leaves: Alternate and leathery in texture. They are oval to elliptic or oblong in shape, with a typically toothed or crenate margin. The basal leaves are generally larger and more long-petiolate than the cauline ones. Flowers: Gathered in 30–60 small capitula grouped in dense corymbs, discoid, 5–6 mm in diameter, yellowish-green in colour. Unlike other Asteraceae, the ray flowers are usually absent or much reduced. Fruits: An achene of variable shape, from cylindrical to obconic, marked by 5–10 thin ribs. Flowering: July–August.

Chorological type: Western Asian. Distribution in Italy: Naturalised discontinuously in several regions, from the northern lowlands to Alpine valleys. Habitat: It prefers humid thickets, river gravels, and ruderal areas near settlements, often as a relic of old gardens. It grows on both calcareous and siliceous substrates, generally within 500 m a.s.l.

Generic name (Tanacetum): The origin is debated; it may derive from medieval Latin tanazita, in turn from the Greek athanasia, meaning immortality because of the persistence of the flowers, or from taeniatica, meaning worm-herb, referring to its anthelmintic properties. Specific name (balsamita): From the Greek bálsamon, meaning balm, in clear reference to the pronounced aromatic fragrance that characterises the species.

Costmary possesses antispasmodic, carminative, diuretic, and emmenagogue virtues. In the past it was also used to promote digestion and to calm states of anxiety. The flavour is unique: at first it recalls mint, but quickly evolves into a very persistent bitter and aromatic aftertaste. The leaves, fresh or dried, are used sparingly to flavour omelettes, stuffings for white meats, game, and sauces. It is also employed in the preparation of herbal liqueurs and digestive infusions. It is the indispensable ingredient of Tortello amaro di Castel Goffredo, a traditional agri-food product of Lombardy.