Yarrow
Achillea millefolium — Asteraceae
Italiano: Millefoglio — Milefoi
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.
🌿 Foraging Tips
🍳 Recipe: Yarrow tea
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
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
