As a plant, Tansy has a distinguished history of medical use dating back to ancient Greece. Used in the 8th century by Swiss Benedictine Monks to treat everything from fevers, digestive issues, worms and rheumatism, it is still listed in the United States Pharmacopeia as an acceptable treatment for fevers and jaundice. According to some sources, “In the 15th century, Christians began serving tansy with Lenten meals to commemorate the bitter herbs eaten by the Israelites. Tansy was thought to have the added Lenten benefits of controlling flatulence brought on by days of eating fish and pulses and of preventing the intestinal worms believed to be caused by eating fish during Lent.”* Lent is, of course, the period of fasting (either wholesale or from certain foods and activities) observed by many branches of Christianity during the forty days prior to Easter, allowing the participant an opportunity to focus more deeply on pious thoughts and deeds. As the daughter of an Anglican clergyman, Jane Austen would have participated in this ritual in some way. In her book, Food and Cooking in Victorian England: A History, Andrea Broomfield reiterates this line of thinking and relates how “tansy cake”, which was more commonly called simply “a tansy” served health and medicinal purposes, with deep ties to England’s Catholic heritage. She writes, “Tansy was a bitter herb whose stalks were juiced and then mixed…with a pint or less of the juice of green wheat, spinach or anything else that is green and not strong
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