Tansy, “buttons,” or “parsley fern,” is a spreading perennial herb with a strong, creeping root system. It has deeply toothed, green, lemony-camphor scented leaves with a bitter taste. It blooms for a long period in late summer to autumn (fall), growing to about 3 feet (1 m) at this time. The unusual flowers are clustered together on one head looking like a bunch of small yellow buttons, and the stems of quaint, warmly aromatic blooms are useful in posies or in “tussie-mussies,” the latter being pretty, tightly bound stalks of fragrant herbs and flowers, each having a message of its own in the language of flowers. The dried flowers go into potpourri too. Tansy dies away to ground level in winter when the roots are dormant, sending up new growth in spring. There is also a lesser known variety of tansy with verdant, curled foliage whose flavor is refreshing. We have not seen any record that this type has similar therapeutic qualities to the tansy described here.
History and mythology
Tansy is native to Europe, and through the centuries has been introduced and become naturalized in various parts of the world. An important herb historically, much has been written about it. Pungent tansy leaves have therapeutic qualities in small amounts, and were believed to help purify the body after winter ills. Traditionally, some of the firmly chopped young leaves were added to other ingredients for making “tansy cakes,” which were served on Easter Day as a reminder of the bitter herbs eaten at the Feast of the Passover. One herbalist records that tansy teas were taken during Lent; another says that tansy leaves placed in the sufferer’s shoes “cure the ague.” It was a valued strewing herb on floors in the Middle Ages, being an effective and aromatic insect repellent.
Cultivation
Tansy will grow in almost any kind of soil, providing it is well drained; it also thrives in most aspects and flourishes in the wild, indicating its sturdiness. This herb is easily propagated by root division in early to mid-spring when new leaves are shooting. Cuttings are taken in late spring once the young stalks are firm, and prepared in the way described for cuttings at the beginning of this book. Seed is sown in spring. When planting, allow enough space, at least 4 feet (1.2 m), for the persistent roots to grow: if becoming invasive, dig out unwanted patches. Tansy stalks begin to shrivel with the onset of winter, and should be cut back to ground level.
Harvesting and processing
Cut leafy stalks for drying in the morning after the dew has evaporated. Do this at any time before the foliage withers and disappears in winter. Hang stalks together in a shady, airy place or spread out on a drying rack. When the leaves are brittle, strip them from their stems and store in labeled containers. Gather flowering stems for drying before the yellow disks become old and powdery from long blooming, and lay them on racks or sheets of paper. When each floweret is moisture-free, snip them away from their tiny stems and store.
Various uses
Culinary
Tansy is not recommended as a culinary herb because of its harsh flavor. However, it is used in a modern recipe for tansy pudding where ½ teaspoon only of the chopped young leaves is an ingredient. A friend often garnishes large serving dishes of sliced, cold meat with decorative tansy fronds; they look attractive and are an effective fly repellent.
Medicinal
This herb should be taken internally only under expert supervision, as an overdose can have a detrimental, irritating effect, and in pregnancy may cause abortion. When administered correctly, it is known to expel worms, is excellent as a spring tonic, aids the digestion, and assists kidney function. For using externally, again care should be taken as some skins react adversely to the leaves or extracted oil: a small area of skin can be experimented on first. Preparations of tansy have been used traditionally for skin eruptions, and for applying to bruises, sprains, and swellings. In aromatherapy, tansy oil has its place in treating some forms of depression.
Cosmetic
As mentioned, tansy can cause an allergic skin reaction, so use it cautiously to begin with. It is an old-time cosmetic, and when steeped in buttermilk for several days, was applied to the face for clearing the skin and making “maids . . . look very faire.” This can still be successful if you have the right skin!
Companion planting
One of tansy’s greatest virtues is its insect-repellent properties, known and valued since ancient days and up to the present time. In the garden the plant repels flies, ants, and moths. Sachets filled with dried tansy will keep moths at bay in cupboards and drawers. Happily, the pollen-laden flowers are loved by bees. Tansy oil is also a fly repellent. Rubbing the surface of raw meat with tansy leaves will protect it from flies. Massaging a cat’s or dog’s coat with the leaves helps get rid of fleas. Potassium-rich tansy is excellent for the compost heap. Planting tansy near peach trees is said to protect them from some flying insects.
