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n. pl. cost·mar·ies
A Eurasian perennial herb (Tanacetum balsamita syn. Chrysanthemum balsamita) in the composite family, having aromatic foliage sometimes used for potpourri, tea, or flavoring.
[Middle English costmarie : cost, costmary (from Old English, from Medieval Latin costus, from Latin costum, the Himalayan plant Saussurea costus having fragrant roots used in incense and perfumery, from Greek kostos, from Sanskrit kuṣṭhaḥ, probably of non-Indo-European origin) + Marie, Mary (perhaps after Mary, the mother of Jesus (in reference to the many traditional household and medicinal uses of costmary's aromatic leaves), or Mary Magdalene, traditionally depicted as anointing the feet of Jesus with fragrant unguent (in reference to the specific use of costmary to scent water for bathing the feet)).]
n, pl -maries
(Plants) a herbaceous plant, Chrysanthemum balsamita, native to Asia. Its fragrant leaves were used as a seasoning and to flavour ale: family Asteraceae (composites). Also called: alecost
[C15 costmarie, from Latin costum aromatic plant + Marie (the Virgin) Mary]
cost•mar•y(ˈkɒstˌmɛər i, ˈkɔst-)
n., pl. -mar•ies.
a composite plant, Chrysanthemum balsamita, that has silvery, fragrant leaves and is used in salads and as a flavoring.
[1325–75; Middle English costmarie=cost (Old English cost costmary < Latin costum, costus a composite herb, Saussurea lappa < Greek kóstos) + Marie (the Virgin) Mary]
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|Noun||1.||costmary - tansy-scented Eurasian perennial herb with buttonlike yellow flowers; used as potherb or salad green and sometimes for potpourri or tea or flavoring; sometimes placed in genus Chrysanthemum|
costmary - leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
genus Tanacetum, Tanacetum - a large genus of plants resembling chrysanthemums; comprises some plants often included in other genera especially genus Chrysanthemum
|2.||costmary - leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings|
herb - aromatic potherb used in cookery for its savory qualities