Yarrow

Yarrow (Achillea millefolium) is a flowering plant in the family Asteraceae. It is native to temperate regions of the Northern Hemisphere in Asia, Europe, and North America. It has been introduced as a feed for livestock in places like New Zealand and Australia, where it is a common herb of both wet and dry areas, such as roadsides, meadows, fields and coastlines.

Description

Yarrow grows from 10 to 60 cm tall and has small, roughly 3mm, white to pink flowers. The plant produces an aromatic, sweet smell, and is known for its hardiness and drought resistance. The leaves are evenly distributed along the stem, with the leaves near the middle and bottom of the stem being the largest. The leaves have varying degrees of hairiness (pubescence).

Uses

Yarrow has been used as a food, and was very popular as a vegetable in the 17th century. The younger leaves are said to be a pleasant leaf vegetable when cooked as spinach, or in a soup. Yarrow is used to flavor alcoholic beverages such as beer. It is also used to make some brands of bitters.

In traditional herbal medicine, yarrow has been used for various ailments. Its dried leaves, in combination with other herbs, are used to treat colds, fevers, and indigestion. Yarrow has also been used as a poultice for wounds and to stop bleeding because of its astringent effects.

Cultivation

Yarrow is a common plant that is easy to grow. It prefers well-drained soil and full sun, but can be grown in less ideal conditions. In fact, it is often grown in gardens for its ability to withstand drought and heat.

See also

• Asteraceae
• Herbal medicine
• Leaf vegetable

Yarrow Resources
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