costmary

• Nom désignant une plante herbacée vivace eurasienne odorante, à fleurs jaunes en forme de boutons, utilisée comme légume-feuille ou en salade, et parfois pour des pots-pourris, des thés ou des aromates ; ses feuilles s'emploient en petites quantités dans les sauces, soupes et farces en raison de leur goût légèrement amer.

A noun referring to a tansy-scented Eurasian perennial herb with buttonlike yellow flowers, used as a potherb or salad green and sometimes for potpourri, tea, or flavoring; its leaves are used sparingly in sauces, soups, and stuffings due to bitter overtones.

1. Aromatic herbC1formalculinary

   A perennial herb from Eurasia with a tansy-like scent, yellow button-shaped flowers, and leaves used in cooking or for tea.

   Costmary

   • Costmary was once a popular addition to potpourri and herbal teas.
   • The leaves of costmary can be used sparingly in salads for a unique flavor.
   • In medieval gardens, costmary was grown both for its scent and its culinary uses.

   Synonymesalecost

2. Culinary useC1formalculinary

   The leaves of this plant, used in small amounts to flavor sauces, soups, and stuffings due to their slightly bitter taste.

   Feuille de costmary (baume coq) en usage culinaire

   • She added a few costmary leaves to the stuffing for a subtle herbal note.
   • Costmary is best used sparingly in soups to avoid overpowering bitterness.
   • Traditional recipes sometimes call for costmary to enhance the flavor of certain sauces.

   Synonymesalecost