Yarrow Flower
Yarrow is the dried flower of Achillea millefolium, a cluster of tiny florets carried on a fine, feathery leaf. The taste balances earthy sweetness against a subtly peppery, slightly bitter undertone, and the aroma is sharply herbal.
How to use it
Steep the flowers for a warm, aromatic tea, alone or blended with other herbs. Rubbed into a seasoning mix, yarrow adds a nuanced herbal note to soups, stews and sauces, and it has a long history as an ingredient in traditional herbal beers and specialty liqueurs. Scattered over salads and dressings it adds floral complexity to fresh dishes. Steep it briefly; left too long, the bitterness takes over the cup.
Details
| Ingredients | Dried yarrow flower. |
|---|---|
| Botanical name | Achillea millefolium |
| Sizes | 30g, 100g, 200g and 400g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
| English | Yarrow, Milfoil, Thousand-leaf, Bloodwort, Soldier's Woundwort |
|---|---|
| French | Herbe de Saint-Joseph, Millefeuille |
| Spanish | Milenrama, Plumajillo, Hierba de las Cortaduras |
| German | Schafgarbe, Tausendaugenkraut |
| Other | Gordaldo, Devil's Nettle, Old-Man's-Pepper, Staunchweed |
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