Tan"sy (?), n. [OE. tansaye, F.
tanaise; cf. It. & Sp. tanaceto, NL. tanacetum, Pg.
atanasia, athanasia, Gr. 'aqanasi`a immortality,
fr. 'aqa`natos immortal; 'a priv. +
qa`natos death.] 1. (Bot.) Any plant
of the composite genus Tanacetum. The common tansy (T.
vulgare) has finely divided leaves, a strong aromatic odor, and a very
bitter taste. It is used for medicinal and culinary purposes.
2. 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. [Obs.] Pepys.
Double tansy (Bot.), a variety of the
common tansy with the leaves more dissected than usual. --
Tansy mustard (Bot.), a plant (Sisymbrium
canescens) of the Mustard family, with tansylike leaves.
Tan"sy (?), n. [OE. tansaye, F.
tanaise; cf. It. & Sp. tanaceto, NL. tanacetum, Pg.
atanasia, athanasia, Gr. 'aqanasi`a immortality,
fr. 'aqa`natos immortal; 'a priv. +
qa`natos death.] 1. (Bot.) Any plant
of the composite genus Tanacetum. The common tansy (T.
vulgare) has finely divided leaves, a strong aromatic odor, and a very
bitter taste. It is used for medicinal and culinary purposes.
2. 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. [Obs.] Pepys.
Double tansy (Bot.), a variety of the
common tansy with the leaves more dissected than usual. --
Tansy mustard (Bot.), a plant (Sisymbrium
canescens) of the Mustard family, with tansylike leaves.
