Tansy.—A strongly-flavoured, aromatic herb, for-
merly much used for colouring and flavouring pud-
dings, omelets, sauces, etc., the leaves being crushed
to obtain the juice, which gave both aroma and colour
to anything to which it was added. Seldom, if ever,
seen nowadays, though formerly a tansy pudding
had as definite a place in the culinary calendar as
mince-pies or Simnel cakes.