Tanacetum balsamita L.

Perennials, 30–80(–120) cm. Stems 1, erect, simple or branched (strigose, glabrate). Leaves basal and cauline; petiolate (proximal) or sessile (distal); blades (basal and proximal cauline) mostly elliptic to oblong, 10–20 × 2–8 cm, usually not pinnately lobed (sometimes with 1–4+ lateral lobes near bases), margins ± crenate, faces usually silvery strigose or sericeous (at least when young), glabrescent, ± gland-dotted. Heads (3–)10–60+ in corymbiform arrays. Involucres (3–)5–8(–10) mm diam. (phyllaries 40–60+ in 3–4+ series, tips usually ± dilated). Receptacles flat to convex. Ray florets usually 0 [sometimes 12–15, pistillate, fertile; corollas white, laminae 4–6+ mm]. Disc corollas ca. 2 mm. Cypselae ± columnar, 1.5–2 mm, 5–8-ribbed (with non-mucilaginous glands); pappi coroniform, 0.1–0.4 mm (entire or ± toothed). 2n = 18, 54.

It is a temperate plant. It will grow in most well-drained soils. It does best in an open sunny position. It is resistant to frost but sensitive to drought. It suits hardiness zones 6-10. In Hobart Botanical gardens.

The leaves are occasionally used in salads. They are used in small amounts. They are also used in meat and vegetable dishes. The leaves are used to flavour beers and also soups and sauces. The leaves are sweet and have a minty-lemony flavour and are used in salads, teas, and for flavouring meats and cakes. Whole leaves are laid under cakes while cooking to flavour cakes while baking. The dried leaves are used as an infusion for tea. The leaves are used in frittata in mixtures. Flower petals are used for conserves.

Plants can be grown by seed or by division of the roots.