The Family Kitchen Gardener (1856)/Tansy
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TANSY.
Tanacètum vulgàre.—Tanaise, Fr.—Rheinfarn, Ger.
A native of banks, hedges, and borders of fields, in most parts of the middle of Europe. It is perennial, and easily propagated by seed, and also by parting the roots in Spring and planting them in any light soil or situation. Tansy has a strong, aromatic smell, and a bitter taste. It is tonic and stomachic, and has the usual qualities attributed to bitters of the warm or aromatic kind. It was formerly much used in puddings, but has of late been neglected, and is now seldom used, either as a culinary vegetable or medicinal herb.