tansy-scented Eurasian perennial herb with buttonlike yellow flowers; used as potherb or salad green and sometimes for potpourri or tea or flavoring; sometimes placed in genus Chrysanthemum
source: WordNet 3.0
leaves used sparingly (because of bitter overtones) in sauces and soups and stuffings
source: WordNet 3.0
A garden plant (Chrysanthemum Balsamita) having a strong balsamic smell, and nearly allied to tansy. It is used as a pot herb and salad plant and in flavoring ale and beer. Called also alecost.
