Costmary

Tanacetum balsamita 

History

Costmary likely first grew in the Mediterranean region. This is the area around the Mediterranean Sea. It’s not totally clear if the “balsamita” plant mentioned in ancient texts from 70 AD is the same as our costmary. However, we know it was first written about in a plant list in 812.

For many centuries, especially during the Middle Ages, costmary was very popular. People grew it in their herb gardens for its medicinal uses. It was widely used until the late 1800s and early 1900s. Today, you don’t see it as much in Europe. But it’s still commonly used in southwest Asia. In medieval times, people even used its leaves as bookmarks in their Bibles!

Costmary has been known for a very long time. Ancient books about plants, called herbals, mention it. It was a common plant in the fancy “knot gardens” of the Elizabethan era.

In the 1700s, people thought costmary could help with many things. They believed it could act as a laxative, help with stomach problems, and tighten tissues. It was also suggested for sadness, nervousness, and even certain stomach illnesses.

A famous herbalist from the 1600s, Nicholas Culpeper, wrote about costmary. He believed it could help the body in many ways. He said it could make you urinate more and soften certain parts of the body. He also thought it helped clean the body and prevent decay. Culpeper suggested it was good for stomach issues and strengthening organs like the liver. He even mentioned that its seeds were given to children to help with worms. The plant was also used to make a special salve (a healing ointment) for old sores.

 

Source: https://kids.kiddle.co/Tanacetum_balsamita

Medicinal Uses

  • Insect Bites
  • Cramps 
  • Colds
  • Pain reliever
  • Burns

Recipe For Home

Medieval Deviled Eggs

Ingredients:

  • 7 eggs
  • A few leaves of costmary or mint, minced
  • 1/4 teaspoon pepper
  • Small pinch of saffron, diffused in 1 tablespoon (15 ml) of water
  • 1/4 cup (57 g) butter, melted
  • Honey for drizzling, optional

Optional additions:

    • 2 tablespoons (30 ml) white wine vinegar
    • 1 egg, or 2 egg yolks
    • 1 tablespoon honey
    • Large pinch of pepper
    • Large pinch of salt
    • Normal pinch of saffron threads

Instructions:

    1. For the deviled eggs: Fill a pot with about 1” of water and bring it to a boil over high heat.
    2. Gently add 6 of the eggs, then lower the heat to medium (you want a low boil) and cook for 13 minutes.
    3. Meanwhile, fill a large bowl with ice water. When the eggs are done, place them in the ice water for 15 minutes.
    4. Preheat the oven to 350°F (175°C).
    5. Peel the eggs and cut them in half.
    6. Remove the yolks and mash them in a medium bowl with a fork.
    7. Beat the remaining raw egg, then add it to the mashed yolks and mix well.
    8. Add the costmary or mint, pepper, and saffron-water and mix until smooth.
    9. Fill the egg whites with the mixture until level (do not round the filling). A piping bag works well for this.
    10. Put the melted butter in an oven-safe pan and arrange the filled eggs in it, filling side down.
    11. Bake in the oven for 5 minutes, then very gently turn the eggs over and bake for another 5 to 7 minutes or until the filling is quite firm.
    12. For the sauce: Add the vinegar to the egg yolks or whole egg and whisk well.
    13. Add the honey, pepper, salt, and saffron and whisk to combine.
    14. Cook in a small saucepan over low heat for 5 to 6 minutes, just until it starts to thicken, stirring constantly. You don’t want to scramble the eggs, so use low heat and go slow.
    15. Let eggs cool, then drizzle with a bit of honey (optional) and serve them forth with the sauce on the side

    Source: https://www.tastinghistory.com/recipes/deviledeggs