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

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

n. 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.

n. 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.

n. 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.

n. 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.

n. 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.

n. 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.

n. common perennial aromatic herb native to Eurasia having buttonlike yellow flower heads and bitter-tasting pinnate leaves sometimes used medicinally

"I remark on the pungent foliage, and smartly share my knowledge that the word tansy comes from the French word for “nose-twister.”"

composite plant    composite   

double tansy    like a tansy    tansy-mustard    dog's tansy    white tansy    oil of tansy    savin    pennyroyal   

chimpanzee    pansy   

wormwood    marjoram    spearmint    ragwort    comfrey    goldenrod    echinacea    fennel    catnip    yarrow