Tansy belongs to wild plants. Its beneficial properties are used for medicinal purposes, and its taste gives a special delicacy to dishes.
Tansy is rarely found on personal plots. It is so common in the wild that many people do not even think of it as a plant for flower beds. Nevertheless, this unpretentious perennial can be used in the pharmaceutical garden, for naturalization in the garden, and even planted in a mixborder.
Tansy is propagated by dividing rhizomes, transplanting it from the wild in early spring. The plant is not demanding on soil fertility, likes good lighting, flooding. The bush grows rather quickly, so the tansy needs to be given a place “with a margin”. The plant is not demanding to care, responds well to fertilizers. After flowering, the shoots are pruned, this can cause a new wave of flowering in the fall. Once every few years, the bush is divided.
The plant is widely used in medicine. A water infusion of flower baskets improves appetite, enhances the secretion of the glands of the gastrointestinal tract, normalizes digestion, increases the secretion of bile and sweat, slows down the heart rate and increases blood pressure. The essential oil in the leaves is a good anti-worm and antimicrobial agent.
The beneficial properties of tansy are used not only in medicine, but also in cooking. Tansy inflorescences can be added when fermenting cabbage, cucumbers, physalis. Tansy in small doses can be added to pickles for tomatoes, bell peppers, cauliflower. In brewing, tansy can replace hops and can also be used to make kvass. In meat dishes, vegetable stews, tansy is combined with red pepper; in sweet pastries, it is added instead of ginger.
