Tansy (Tanacetum vulgare)

Tansy is an attractive herb, a perennial native to Europe and Asia, with a rich history of cultivation dating back over at least 2,000 years. Its aroma and medicinal properties were used by ancient Greeks and Romans, and in medieval Europe, it was used as a strewing herb to repel pests and sweeten indoor spaces. During the Renaissance period in England, it was used to preserve meat and fish. Tansy was brought to North America by European settlers and has naturalized in many parts of the continent.

To grow tansy, it needs a location in full sun and a moist but free-draining soil or growing medium. It can be grown in containers or in the ground, but a peat-free multipurpose potting mix with a little grit should work well. Thin as needed and transplant them into flowering position when they are 6-8 inches tall. Water and fertilise the plant sparingly, as too much nitrogen can cause the plant to become leggy. Remove dead flowers to encourage new blooms.Tansy seeds are easy to sow and germinate relatively readily, making them a popular choice for gardeners.

Tansy should not be ingested. Contact with skin may cause irritation or allergic reaction.