TANSY
tansy, golden buttons, scented fern, Tanacetum vulgare
(noun) common perennial aromatic herb native to Eurasia having buttonlike yellow flower heads and bitter-tasting pinnate leaves sometimes used medicinally
Source: WordNet® 3.1
Etymology
Noun
tansy (countable and uncountable, plural tansies)
A herbaceous plant with yellow flowers, of the genus Tanacetum, especially Tanacetum vulgare.
(uncountable, obsolete) 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. "Originally flavoured with tansy, but by Pepys's time generally having spinach as its predominant flavouring."
Anagrams
• -nasty, Ansty, Santy, Yants, antsy, nasty
Etymology
From the name of the plant at the end of the 19th century.
Proper noun
Tansy
A female given name from English.
Anagrams
• -nasty, Ansty, Santy, Yants, antsy, nasty
Source: Wiktionary
Tan"sy, n. Etym: [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.)
Definition: 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.
Source: Webster’s Unabridged Dictionary 1913 Edition