(Bot.) 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.
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.)
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.
