Alecost
Alecost | |
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Scientific Classification | |
Kingdom: | Plantae |
(Unranked): | Angiosperms |
(Unranked): | Eudicots |
(Unranked): | Asterids |
Order: | Asterales |
Family: | Asteraceae |
Genus: | Tanacetum |
Species: | Tanacetum balsamita |
Synonyms | |
Alecost |
Plant Data | |
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Mature height: | 60-105cm (24-42in) |
Growing plant spacing: | 60cm (24in) |
References: | [1] |
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.[1]
Growing[edit | edit source]
Location[edit | edit source]
Choose a position in full sun. Small plants can be grown indoors.[1]
Soil[edit | edit source]
Alecost will grow best in rich, fairly dry and well drained soil.[1]
Planting[edit | edit source]
Divide roots in spring or autumn. Seed will not germinate in cool climates.[1]
Transplanting[edit | edit source]
Transplant seedlings 60cm (24in) apart.
Harvesting[edit | edit source]
Pick leaves at any time, although they have the most aroma as the flowers open.[1]
Preserving[edit | edit source]
Leaves can be dried without noticeable loss of flavour[1]
References[edit | edit source]
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