Costmary

In the summer, enjoy costmary's mint-scented leaves in your garden and add them to salads and vegetable dishes. In the autumn, harvest whole stems for weaving into fragrant herb baskets.

Best climate and site: Zones 6-10. Full sun to partial shade.

Ideal soil conditions: Well-drained, fertile, loamy soil; pH 6.0-6.7.

Growing guidelines: Plants produce little or no seed, so propagate by dividing older plants in spring; space at 2-foot (60-cm) intervals. Divide plants every 2-3 years, since they spread quickly. Avoid shade, since costmary will not flower without sun. For more foliage production, discourage flowering by pruning away buds.

Growing habit: Perennial with large, gray-green, silvery, hairy foliage; height 1-3 feet (60-90 cm). Dies back in cold climates during winter.

Flowering time: Late summer, but may not bloom; very small, white daisy flowers in loose clusters with yellow button centers.

Pest and disease prevention: Usually trouble free.

Harvesting and storing: Collect leaves and dry as needed. To harvest foliage for baskets, harvest whole stems in late summer or autumn and hang to dry.

Special tips: Add fresh leaves to salads for a minty flavor.

Parts used: Leaves.

Culinary uses: Fresh leaves added to salads, meat and vegetable dishes, and to iced drinks. Dried leaves infused as a tea.

Medicinal uses: No longer used medicinally but once popular as a liver tonic and for insect stings.

Other uses: Mainly for weaving into fragrant herb baskets and for potpourri; also for scenting drawers and cupboards.

Other common names: Alecost, mint geranium.