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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Tansy
[Buttons]
(Chrysanthemum vulgare)
Family: Compositae
Native to Europe, this herb is a hardy perennial widely spread. Tansy
is also common in America where it is grown commercially. Tansy leaves
are chopped and used fresh, and was once widely used to flavor egg and
fish dishes. By old custom at Easter time, Tansy cakes were made from
the young leaves of the plant, mixed with eggs, and were thought to
purify the humors of the body after the limited fare of Lent. It is
used now as an ingredient in drisheen sausage.
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