Costmary

Asian and European perennial growing to 80 cm (2½ ft) high, liking sun and a moist acid soil. The leaves are eaten raw or as a potherb and used to flavour ales; the flowers can also be eaten in salads.

Its leaves have a eucalyptus-like aroma which has been described as like garden mint with hints of balsam. The long, broad and resinous leaves support loose clusters of tiny, daisy-like flowers that emit a pleasant, balsamic fragrance.

Great as a cut or dried flower.