Unnumbered source etymology
Original entry ↗A herbaceous plant with yellow flowers, of the genus Tanacetum, especially Tanacetum vulgare. · 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. "Originally flavoured with tansy, but by Pepys's time generally having spinach as its predominant flavouring."
Inherited from Middle English tansy, tansey, syncopic forms of earlier tanesie, tanesei, from Old French tanesie, tanoisie, tanasie, tanaisie, from Medieval Latin tanacetum, atanacetum, attested since the 8th century, of obscure origin, speculated from Ancient Greek ἀθανασία (athanasía, “immortality”) owing to hallucinations from the thujone in the plant, else from taenia (“tapeworm”) due to its primary use against parasites by which reason it is called in Arabic حَشِيشَة الدُود (ḥašīša ad-dūd, literally “worm herb”), otherwise a Berber borrowing like tagetes.
Relationships mentioned by the source
These are extracted mentions, not a timeline or a verified sequence of immediate parents.
Inspect preserved source fields
Raw extraction fields are retained for auditing. Their order does not establish ancestry.
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"A herbaceous plant with yellow flowers, of the genus Tanacetum, especially Tanacetum vulgare.",
"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. \"Originally flavoured with tansy, but by Pepys's time generally having spinach as its predominant flavouring.\""
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