How to use the Beautiful Herb Yarrow (Achillea millefolium)

Not long ago, I participated in a Herbal Symposium organized by the Herbal Society of Michiana. The event took place at the stunning Fernwood Botanical Gardens in Niles, Michigan. During the symposium, I discovered that Yarrow had been chosen as the Herb of the Year for 2024. I had been cultivating this exquisite plant for the past few years, drying it, and incorporating it into my bouquets. This inspired me to plant a couple of rows of Yarrow, and now I have an abundance of it. If not careful, Yarrow can spread quite rapidly.

Although I was aware of the various uses of this amazing plant, I had not thoroughly explored the ways in which I could utilize it until now. Yarrow, a perennial plant, attracts pollinators and blooms in a variety of colors based on the specific type. Its extended flowering period is beneficial for gardeners, as it can serve as a cut flower or be dried for later use.

Yarrow is a valuable medicinal herb traditionally utilized by Native Americans for reducing fever, alleviating rashes, and addressing hemorrhaging or stomach discomfort. Both the aerial parts and the entire plant can be utilized for these purposes. Yarrow possesses antibiotic and anti-inflammatory properties, making it a cooling, soothing, and healing ingredient in skincare formulations. Crafting a tea or infusion using fresh yarrow flowers and leaves creates a soothing remedy for skin irritations, insect bites, or severe sunburns.

Yarrow is commonly utilized as a main component in skin balms and lotions for its healing properties. The potent yarrow leaves are effective in halting bleeding from cuts and scrapes, as well as promoting the recovery process.

Yarrow is a versatile herb that can be incorporated into various culinary creations such as bitters, teas, salads, and salts. Infusing the bitter peppery leaves into oils, butters, honey, or vinegar, along with a touch of citrus or sugar, can help elevate yarrow's robust flavor. It is advisable to use a small amount of leaves, as their taste can easily dominate the dish.

At the moment, my garden only features white yarrow, which I enjoy drying and combining with my dried lavender for bouquet arrangements. I am considering experimenting with different colors next year to add variety. Additionally, I plan to further incorporate yarrow into my products.

I would encourage all gardeners to explore this wonderful herb. For further information

click the link below to access Janice Cox's complete article on the Herb Society's Blog.

https://herbsocietyblog.wordpress.com/page/2/

Photo Credits: Lisa Kuntz at Sassafras Acres