A variety with curled foliage. It is a good sort for garnishing; but, for general use, is inferior to the Common or Plain-leaved species before described. Propagated by dividing the roots.
TANSY.
Tanacetum vulgare.
Tansy is a hardy, perennial, herbaceous plant, naturalized from Europe, and abundant by roadsides and in waste places. Its 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 practised. 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 completely occupy the ground. In most places, when once introduced, 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:—
Curled-Leaved Tansy.