1. (n.) 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. (n.) 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.

Cretan dittany algae angelica autophyte balm balsam basil bean belladonna boneset borage bracken brown algae burning bush calendula caraway cardamom castor-oil plant chervil chicory climber clover conferva confervoid coriander creeper deadly nightshade death camas diatom dill dittany drops drug electuary elixir ethical drug fennel fern feverroot figwort fruits and vegetables fucus fungus gas plant generic name ginseng grapevine green algae gulfweed hemp henbane herbs heterophyte horehound hyssop inhalant ivy kelp legume lentil liana lichen lincture linctus liverwort mandrake marijuana marjoram materia medica mayapple medicament medication medicinal medicinal herbs medicine mint mixture mold monkshood moss mullein mushroom mustard nonprescription drug officinal oregano origanum parasite parasitic plant parsley patent medicine pea peppermint perthophyte pharmacon physic phytoplankton planktonic algae plant families powder preparation prescription drug proprietary proprietary medicine proprietary name puffball pulse red algae rockweed rosemary rue rust sage saprophyte sargasso sargassum savory sea lentil sea moss sea wrack seaweed simples smut sorrel spearmint succulent sweet woodruff syrup tansy tarragon theraputant thyme tisane toadstool tobacco vegetable remedies vetch vine wort wrack