tansy

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. Any of several plants of the genus Tanacetum, especially T. vulgare, native to Eurasia, having corymbs of buttonlike yellow flower heads and aromatic, pinnately dissected leaves that are sometimes used medicinally.

Century Dictionary and Cyclopedia

1. n. A perennial herb, Tanacetum vulgare, a stout erect plant 2 or 3 feet high, with pinnate cuttoothed leaves, and yellow ray-less heads in a terminal corymb. It is native in the northern Old World, and well known as an introduced roadside weed in North America. The acrid strong-scented leaves and tops are an officinal drug with the properties of an aromatic bitter and an irritant narcotic. The volatile oil is highly poisonous. The leaves were formerly used as a seasoning. See def. 3.
2. n. One of several plants with somewhat similar leaves, as the milfoil, Achillea Millefolium, the silverweed (also goose-tansy), and the ragwort, Senecio Jacobæa. See the phrases below.
3. n. A pudding or cake made with eggs, cream, sugar, rose-water, and the juice of tansy, to which that of spinach, sorrel, or other herbs was sometimes added.

Wiktionary

1. n. A herbaceous plant with yellow flowers, of the genus Tanacetum, especially Tanacetum vulgare.
2. n. uncountable, obsolete A dish common in the seventeenth century, made of eggs, sugar, rose water, cream, and the juice of herbs (including tansy), baked with butter in a shallow dish.

GNU Webster's 1913

1. n. (Bot.) Any plant of the composite genus Tanacetum. The common tansy (Tanacetum vulgare) has finely divided leaves, a strong aromatic odor, and a very bitter taste. It is used for medicinal and culinary purposes.
2. n. obsolete 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.

WordNet 3.0

1. n. common perennial aromatic herb native to Eurasia having buttonlike yellow flower heads and bitter-tasting pinnate leaves sometimes used medicinally