Description:
Tansy is a hardy perennial herb known for its tall, upright stems, fern-like aromatic leaves, and clusters of small, button-like yellow flowers. The plant typically grows 2-4 feet tall and spreads easily through both seeds and underground rhizomes.
 
Uses:
Culinary: Historically, tansy leaves were used in cooking and to flavor certain dishes. However, due to its potential toxicity, its use in modern culinary applications is limited.
Medicinal: Tansy has been traditionally used for its antiparasitic, anti-inflammatory, and digestive properties. However, caution is advised due to its potential toxicity when consumed in large amounts.
Ornamental: The bright yellow flowers and feathery foliage make tansy a popular choice for ornamental gardens and borders.
Insect Repellent: Tansy is known for its insect-repellent properties and is often planted in gardens to deter pests. The dried flowers and leaves can be used in sachets and potpourri.

Growing Conditions:
Climate: Tansy is adaptable to various climates.
Soil: Well-drained, moderately fertile soil with a pH of 6.0 to 7.5. Tansy can tolerate poor soil conditions but prefers loamy soil.
Sunlight: Full sun to partial shade. Tansy grows best with at least 6 hours of direct sunlight daily.
Watering: Regular watering is needed to keep the soil moderately moist, especially during dry periods. Tansy is drought-tolerant once established.
 
Harvesting:
Timing: Harvest leaves and flowers as needed during the growing season, typically from mid-summer to early fall.
Method: Use scissors or garden shears to cut stems just above a leaf node.
Preservation: Dry the leaves and flowers in a well-ventilated, dark place. Store dried parts in airtight containers for later use.