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1. A perennial aromatic herb with yellow flowers, and edible leaves.

2. It is also the name of an early medieval English egg dish, which resembled an omelette. To flavour this, tansy leaves were ground in a mortar - the juice then being pressed out and mixed with raw eggs, before being cooked in a pan. See 'Omelette'; 'Herbolace'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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