Tanacetum balsamita is known for its powerfully spearmint-scented foliage and delicate yellow flowers.

The leaves are dark green, extremely fragrant, oval and serrated.

• • They have a strong, sweet, spearmint scent and slightly bitter taste. It reminds many of the taste of commercial chewing gum or a combination of mint and camphor.
  • They were traditionally used to flavor beverages and foods, and it has a long-standing association with various cultural practices.
  • They can also be used as a natural air freshener

The flowers appear in small, button-shaped clusters of bright yellow, throughout the summer months.

Historically, Tanacetum balsamita has been prized for its aromatic properties, its use in herbal medicine, cooking, and even as a natural air freshener.

Nota bene: Human consumption of common tansy has been practiced for centuries with few ill effects, yet the toxic properties of the plants are cumulative and long term consumption of large quantities has caused convulsions and even death.

• • So please don’t eat too much of it.

The Tale:

The principal phytochemical contained in the leaves is carvone – the same that we can find in caraway seeds, fennel and dill.

It is said that :

• • Tanacetum balsamita was used as a bookmark in the Middle Ages specifically for the Bible to keep pages free from various moths.
  • If you rub a fresh leaf on a bee sting or horse fly bite, your pain will be relieved. To be tested …

In the sixteenth century it was considered to be “necessary for a garden” in England – a list compiled in or around 1525 by Thomas Fromond, a Surry landowner.

The plants were classified by species having a specific purpose or by species destined for a ‘sophisticated pleasure garden’.

It was grown in the garden of Charlemagne the Great in the eighth century and in the herb gardens of Swiss Benedictine monks as a treatment for intestinal worms, rheumatism, fevers and digestive problems.

Other Names: