Yarrow

Description

Yarrow (Achillea millefolium) belongs to the Asteraceae family and is native to Europe. It thrives in Meadows, Pastures, Roadsides, Fields environments across regions including Italy, France, Germany, UK, Scandinavia, USA.

Botanically, Yarrow is young leaves coagulant tea. Flowers digestive infusion. External wounds hemorrhages.. It is also known locally as Milefoi.

The edible parts include Leaves, Flowers. With an edibility rating of 5/10, it ranks as a moderate wild food source. Harvesting is best done during April, August, July, June and May.

Nutritionally, Yarrow stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (5.0mg, 6% DV) and Vitamin A (50.0mg, 6% DV). It also provides 1.5g protein and 3.0g dietary fiber per 100g serving.

In the kitchen, Yarrow offers a Bitter aromatic flavor profile. Tea poultice external. Common culinary applications include tea, poultice. Popular preparations include Yarrow tea, Hemostatic poultice, Sauteed greens with garlic, Wild green pesto.

For storage, dried 12mo.

Safety note: Pirethroids prolonged contact irritates. Not pregnancy. Antinutrient content is pyrrolizidine alkaloids. Be aware that Senecio some toxic. Safe lookalike species include Fennel Chamomile. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect yarrow during Apr, May, Jun, Jul and Aug. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically meadows, pastures, roadsides, fields. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued yarrow as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, yarrow pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

tea, poultice

Storage

Dried 12mo

Recipes

• Yarrow tea
• Hemostatic poultice
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Yarrow
• Traditional Yarrow soup
• Yarrow and potato frittata

Where It Grows