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A herb, Tanacetum vulgare. The leaves and young shoots are used to flavour puddings and omelettes. Tansy cakes made with eggs and young leaves used to be eaten at Easter. Tansy tea made by infusing the herb was formerly used as a tonic and for intestinal worms; may be poisonous in large amounts. The root, preserved in honey or sugar, was formerly used to treat gout.

Subjects: Medicine and Health.

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