430 OLERACEOUS PLANTS. 



TANSY. 

 Tanacetum vulgare. 



Tansy is a hardy, perennial, herbaceous plant, naturalized 

 from Europe, and abundant by road-sides and in waste 

 places. The stem is from two to three feet high ; the leaves 

 are finely cut and divided, twice toothed on the margin, and 

 of a rich, deep green color ; flowers in corymbs, deep yellow, 

 and produced in great abundance ; the seeds are small, of a 

 brownish color, and retain their vitality three years. 



Soil and Cultivation. Tansy may be grown in almost 

 any soil or situation, and is propagated from seeds or by 

 dividing the roots, the latter method being generally prac- 

 tised. In doing this, it is only necessary to take a few 

 established plants, divide them into small pieces or collections 

 of roots, and set them six inches apart, in rows a foot 

 asunder, or in hills two feet apart in each direction. They 

 will soon become established, and, if not disturbed, will com- 

 pletely occupy the ground. In most places when once intro- 

 duced, it is liable to become troublesome, as the roots not 

 only spread rapidly, but are very tenacious of life, and 

 eradicated with difficulty. 



When cultivated for its leaves, the flowering-shoots should 

 be cut off as they make their appearance. It is but little 

 used, and a plant or two will afford an abundant supply. 



Use. The leaves have a strong, peculiar, aromatic odor, 

 and a bitter taste. They were formerly employed to give 

 color and flavor to various dishes, but are now rarely used 

 in culinary preparations. The plant possesses the tonic and 

 stomachic properties common to bitter herbs. 



There are three cultivated varieties, as follow : 



Tansy. This differs from the Common Tansy in the 



VUL- frilled or curled character of the leaves, which 



OARE, VAK. CRIS- 

 PUM. 



