A strong, scented bitter tasting herb known for its yellow flowers and leaves. Tansy also known as Common Tansy, Hindheel, Arbor Vitae, and Yellow Cedar.
Pretty yellow button flowers were once used by North American Indians to induce abortion. Now used in various cosmetic preparations. Repels ants from counters or around baseboards.
Tansy was formerly a significant herb in New England and Europe, where it was utilized in a variety of dishes, including herb teas, egg dishes, cakes, and puddings. Today, it is grown in the Midwest primarily for its oil, which is used in medicines and liqueurs. Its striking, dark green leaves are sometimes employed as a garnish for meats or salads, and tansy pudding is still made on occasion.
Delve into the realm of herbs with a distinct bitter yet aromatic character. Tansy, once widely utilized in earlier centuries, holds a special place in culinary traditions, particularly during Easter time. In times past, a delightful treat called a “tansy” would grace the table an egg custard baked to perfection and infused with the unique flavor of tansy leaves. This herb adds a distinctive touch to culinary creations, offering a delightful interplay of flavors. Embrace the nostalgia and culinary heritage tied to tansy, and savor its remarkable presence in dishes of old.