Yarrow

Yarrow Yarrow (Achillea millefolium) is a perennial herb native to Europe, Asia, and North America], known for its finely divided, aromatic leaves and flat-topped clusters of small, white or pink flowers. It is a member of the Asteraceae family, which includes sunflowers, daisies, and chamomile.

Starting Plants

Yarrow can be propagated from seeds or division. Seeds should be sown in the fall or early spring, as they require a period of cold stratification to germinate. Division is best done in the spring or fall when the plant is not in active growth. Yarrow prefers well-drained, sandy soil and full sun.

Hardiness

Yarrow is hardy in USDA hardiness zones 3-9, making it adaptable to a wide range of climates. It is a long-lived perennial that can survive winter temperatures as low as -40°F (-40°C).

Plant Size

Yarrow plants can grow 1-3 feet (30-90 cm) tall and 1-2 feet (30-60 cm) wide, depending on the variety and growing conditions. They have finely divided, fern-like leaves and flat-topped clusters of small, daisy-like flowers that appear in summer.

Harvesting

Yarrow leaves and flowers can be harvested throughout the growing season, typically from late spring to early fall. Harvest leaves and flowers by cutting stems just above a leaf node, ensuring that there are still some leaves remaining on the plant for regrowth. Use the leaves and flowers fresh or dry them in a warm, well-ventilated area away from direct sunlight.

Production

Yarrow plants can produce leaves and flowers for several years with proper care and maintenance. They may need to be divided every 3-4 years to maintain vigor and prevent overcrowding.

Seed Harvesting

To harvest Yarrow seeds, allow the flowers to mature and dry on the plant. Once the seeds have turned brown, collect them by gently rubbing the flower heads between your hands. Store the seeds in an airtight container in a cool, dry place.

Common Varieties

Some popular Yarrow varieties include:

• Cerise Queen
• Paprika
• Moonshine
• Terracotta
• Colorado Mix

Uses as Food and Medicine

Yarrow leaves and flowers are used in herbal teas, with a flavor similar to chamomile or anise. The leaves can also be used as a culinary herb, adding a bitter, astringent flavor to salads, soups, and stews. In herbal medicine, Yarrow has been used to treat digestive issues, wounds, and menstrual disorders. However, it should be used with caution and under the guidance of a healthcare professional, as it can interact with certain medications and cause allergic reactions in some individuals.