Costmary     An herb belonging to the composite plant family, which includes daisies, dandelions, marigolds and sunflowers. The silvery, fragrant costmary leaves have a minty, lemony character. They're used in salads, and as a flavoring in soups, veal and chicken dishes and sausages. Costmary is also called alecost  (because it was used in making ale), Bible leaf  (because its long leafs were used as book markers) and mint geranium .

    If you've got it, but don't know what to do with it, below are some traditional dishes that the herb complements nicely.

Salads  
Soups & Stews  
Fish & Poultry chicken
Meats sausage; veal
Vegetables  
Pasta; Grains;
Dried Beans 		 
Cheese & Egg Dishes  
Sauces  
Miscellaneous  


Herb-Spice Index «--- Return To ---» Main Page Index