SC - Tansy (again)

[melc2newton at juno.com]

On the pages of 28 and 29 in Take a Thousand Eggs or More, Cindy has
included a recipe and redaction for a tansey. While I have asked about
this plant before on the list (and the tansy plants are growing nicely
under the kitchen window, crowding out all of the old weeds that were
there), a quote on the redaction page got me thinking. 
	"In the Spring time are made with the leaves hereof newly sprung
up and with egs, cakes or tansies, which be pleasant in taste, and good
for the stomacke"
from Gerard's Herball, p. 651

Now, in her redaction, Cindy uses tansy FLOWERS, yet if you use Gerard's
advice - to make it in the spring- you would have to use the leaves, as
the plant doesn't flower until very late summer/early fall. Also, in the
spring, the leaves (the new ones, anyways, the winters in the Ozarks
don't get cold enough long enough to kill it all the way back) in my
Hypotheses, would be a weaker strength, rather like poke weed, which is
still eaten here by the older native Ozarkers (I've even seen it canned
in the store) Any Herbalist/Gardener with more sense.. er... information
that can help me out with this?

Beatrix (who ought to find better things to do than deciding if her ant
repellant is edible)

Oakheart, Calontir
Springfield, Mo

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