tansy

Any of several plants of the genus Tanacetum of the composite family, especially T. vulgare, native to Eurasia, having corymbs of buttonlike yellow flower heads and aromatic, finely divided leaves that are sometimes used medicinally.

A perennial herb, Tanacetum vulgare, a stout erect plant 2 or 3 feet high, with pinnate cuttoothed leaves, and yellow ray-less heads in a terminal corymb.

One of several plants with somewhat similar leaves, as the milfoil, Achillea Millefolium, the silverweed (also goose-tansy), and the ragwort, Senecio Jacobæa. See the phrases below.

A pudding or cake made with eggs, cream, sugar, rose-water, and the juice of tansy, to which that of spinach, sorrel, or other herbs was sometimes added.

Any plant of the composite genus Tanacetum. The common tansy (Tanacetum vulgare) has finely divided leaves, a strong aromatic odor, and a very bitter taste. It is used for medicinal and culinary purposes.

A dish common in the seventeenth century, made of eggs, sugar, rose water, cream, and the juice of herbs, baked with butter in a shallow dish.

a variety of the common tansy with the leaves more dissected than usual.

a plant (Sisymbrium canescens) of the Mustard family, with tansylike leaves.

A herbaceous plant with yellow flowers, of the genus Tanacetum, especially Tanacetum vulgare.

A dish common in the seventeenth century, made of eggs, sugar, rose water, cream, and the juice of herbs (including tansy), baked with butter in a shallow dish.