Alecost

Alecost is a perennial temperate herb, which has been grown for many centuries for its pleasant, slightly medicinal or balsamic smell. The leaves should only be used in small amounts as they have a very sharp 'tang'. Add finely chopped to carrot soup, salads, game, poultry stuffing and in fruit cakes. It can be added with melted butter to peas and new potatoes.

Location
Choose a position in full sun. Small plants can be grown indoors.

Soil
Alecost will grow best in rich, fairly dry and well drained soil.

Planting
Divide roots in spring or autumn. Seed will not germinate in cool climates.

Transplanting
Transplant seedlings 60cm (24in) apart.

Harvesting
Pick leaves at any time, although they have the most aroma as the flowers open.

Preserving
Leaves can be dried without noticeable loss of flavour