1A wild plant with small daisylike flowers that has culinary and folk-medicinal uses.
- Chrysanthemum balsamita, family Compositae
- Another flavouring agent was alecost, Chrysanthemum balsamita, a plant from western Asia related to tansy which was brought to England sometime in the sixteenth century.
- It has a distinctive fragrance with hints of balsam or mint, and is sometimes called mint geranium; or alecost, because it was used in flavouring ale; or Bible leaf, because its large leaves were used as markers in church.
- Cut back and remove dead parts of silvery herbs such as artemisias, cotton lavenders, alecosts and sages.
2Another name for costmary.
- Before hops were introduced into beer making, alecost was added to clarify the preserve the brew.
- Costmary, or alecost, leaves were used to add spice to holiday ale, or wassail, in old Europe.
- Additionally, the beer pays tribute to early brewers by including the herb known as alecost, once a common flavouring and preservative ingredient in brewing.
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