Hypertext Webster Gateway: "tansy"
From Webster's Revised Unabridged Dictionary (1913) (web1913)
Tansy \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.
From WordNet (r) 1.7 (wn)
tansy
n : common perennial aromatic herb native to Eurasia having
buttonlike yellow flower heads and bitter-tasting pinnate
leaves sometimes used medicinally [syn: {golden buttons},
{scented fern}, {Tanacetum vulgare}]
Additional Hypertext Webster Gateway Lookup
Gateway by dict@stokkie.net
stock only wrote the gateway and does not have any control over the contents;
see the Webster Gateway FAQ,
and also the Back-end/database links and credits.