The herb tansy has long been cultivated in Europe for its beauty, but it also has culinary and medicinal uses. The flowers are bright and lovely and last very well in flower arrangements, both fresh and dried.
The leaves can be used in very small quantities. Fresh, a few leaves may be added to salads and eggs. Dried, they repel insects and can be added to herb bags for clothing storage. The herb should not be consumed by pregnant women at all.
Sources: The Complete Book of Herbs by Emma Callery and The Encyclopedia of Herbs and Herbalism by Malcom Stuart.