• Definition for "costmary"
    • A Eurasian perennial herb (Chrysanthemum balsamita) into the…
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  • Sentence for "costmary"
    • We got some marjoram and basil,…
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  • Hypernym for "costmary"

costmary definition

  • noun:
    • A Eurasian perennial herb (Chrysanthemum balsamita) into the composite family, having fragrant vegetation sometimes useful for potpourri, beverage, or flavoring.
    • An aromatic plant, of the genus Balsamita, once used to taste ale (before the utilization of hops)
    • a yard plant (Chrysanthemum Balsamita) having a very good balsamic odor, and almost allied to tansy. It's utilized as a pot natural herb and salad plant plus flavoring ale and alcohol. Known as in addition alecost.
    • A perennial plant, Tanacetum Balsamita, of the natural order Composit√¶, a native of the south of Europe, long cultivated in gardens for the agreeable fragrance of its leaves.
    • tansy-scented Eurasian perennial natural herb with buttonlike yellowish plants; utilized as potherb or salad green and sometimes for potpourri or beverage or flavoring; occasionally put into genus Chrysanthemum
    • leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
    • A Eurasian perennial natural herb (Chrysanthemum balsamita) inside composite family members, having aromatic foliage occasionally used for potpourri, beverage, or flavoring.
    • An aromatic plant, of this genus Balsamita, when always flavour ale (prior to the utilization of hops)
    • A garden plant (Chrysanthemum Balsamita) having a very good balsamic smell, and almost allied to tansy. It's utilized as a pot natural herb and salad plant and in flavoring ale and beer. Known as additionally alecost.
    • A perennial plant, Tanacetum Balsamita, for the natural order Composit√¶, a native of south of European countries, long cultivated in home gardens for the agreeable scent of the leaves.
    • tansy-scented Eurasian perennial natural herb with buttonlike yellowish flowers; utilized as potherb or salad green and often for potpourri or tea or flavoring; often positioned in genus Chrysanthemum
    • leaves used sparingly (because of sour overtones) in sauces and soups and stuffings
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