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