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Leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
Answer for the clue "Leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings ", 8 letters:
costmary
Alternative clues for the word costmary
Word definitions for costmary in dictionaries
Wiktionary
Word definitions in Wiktionary
n. An aromatic plant, (taxlink Tanacetum balsamita species noshow=1), once used to flavour ale (prior to the use of hops)
WordNet
Word definitions in WordNet
n. 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 [syn: alecost , bible leaf , mint geranium , balsam herb , Tanacetum ...
The Collaborative International Dictionary
Word definitions in The Collaborative International Dictionary
Costmary \Cost"ma*ry\ (k?st"m?-r?), n. [L. costum an Oriental aromatic plant (Gr. ???, cf. Ar. kost, kust) + Maria Mary. Cf. Alecost .] (Bot.) A garden plant ( Chrysanthemum Balsamita ) having a strong balsamic smell, and nearly allied to tansy. It is used ...