Tanacetum balsamita ssp. balsamita 

'Camphor'

Asteraceae: A mat-forming perennial with long, slender, softly silver-hairy leaves that are strongly aromatic with a balsamic or minty aroma, it bears in late summer clusters of bright yellow buttons. Blooming from June – September. Native of Eastern Europe and beyond but introduced into England in 1568 and once common in every cottage garden here, this plant is now but rarely seen.

USES:

The leaves can be used fresh as a flavouring in soups, beer, and salads, but can be overpowering in the food if you are not careful. The leaves were at one time widely used in brewing beer, before being superseded by hops (Humulus lupulus). The whole leaves can be laid in cake trays to flavour the cake whilst it is baking. The flower petals are used for conserves. A delicious tea is made from the dried leaves.

In herbal medicine, it has beneficial effects upon the digestive system. The leaves have antiseptic, astringent, digestive and laxative properties. They have been used internally as an aperient in the treatment of dysentery, and as a remedy for liver and gall bladder complaints. Externally, they have been used as a salve to treat burns and insect stings.

GROWING INFORMATION:

Rapidly germinating, keep seed in constant moisture (not wet) with temperatures of about +20°C [68°F]. Seeds must be covered thinly. Do not cover very small seeds, but tightly press into the earth. Keep in cooler conditions after germination occurs. An easily grown plant, it prefers a sunny warm position in a dry soil but thrives under most conditions.

HARVESTED: 

APPROX. 100 SEEDS