Yarrow
Achillea millefolium
Features
Yarrow is a perennial that has dense, dark green foliage and produces small white, pink or yellow flowers that appear on top of tall leafless stems during summer and autumn months.
Growing Methods
Seeds should be sown in trays of moist seed-raising mix during spring barely covering the seed. Place the trays in a warm but shaded spot until germination is complete. Gradually expose the trays to more sun until they are large enough to handle, they can then be transplanted into their final site.
Yarrow should be watered deeply but only occasionally as yarrow has deep roots that will find water at lower levels in the soil. No fertiliser is need and is not often effected by pests. Pruning the plants to the ground in autumn will help promote growth in spring.
Harvesting
Leafy stems and flowers should be picked during the early stages of full bloom on a dry morning. They can be dried by hanging them upside down in a dry, airy place. Once dry, remove then leaves and flowers and store in airtight containers. It is better to use yarrow fresh or dried as the leaves do not freeze well.
Uses
Fresh leaves have a pleasantly bitter taste that work well in sandwiches and salads. Dried stems, leaves and flowers can be used as herbal tea that is a good pick-me-up and blood cleanser.
