Tansy Herb

Tansy has a long history of use. It was first recorded as being cultivated by the ancient Greeks for medicinal purposes. In the 8th century AD it was grown in the herb gardens of Charlemagne and by Benedictine monks of the Swiss monastery of Saint Gall. Tansy was used to treat intestinal worms, rheumatism, digestive problems, fevers, sores, and to bring out measles.

During the Middle Ages and later, high doses were used to induce abortions. Contradictorily, tansy was also used to help women conceive and to prevent miscarriages. In the 15th century, Christians began serving tansy with Lenten meals to commemorate the bitter herbs eaten by the Israelites. Tansy was thought to have the added Lenten benefits of controlling flatulence brought on by days of eating fish and pulses and of preventing the intestinal worms believed to be caused by eating fish during Lent.

The name is said to be a corruption of athanasia, derived from two Greek words meaning immortality. When some monks in reading Lucian came across the passage where Jove, speaking of Ganymede to Mercury, says, “Take him hence, and when he has tasted immortality let him return to us,” their literal minds inferred that this plant must have been what Ganymede tasted, hence they named it athanasia! So great credence having been given to its medicinal powers in Europe, it is not strange the colonists felt they could not live in the New World without tansy. Strong scented pungent tufts topped with bright yellow buttons – runaways from old gardens – are a conspicuous feature along many a roadside leading to colonial homesteads.