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.

The cut flower looks like a mix of tiny pale florets and fine, feathery leaf, with a faint camphor-like edge to the aroma. Yarrow is a hardy meadow plant of the daisy family, and the flower heads are the part used here. It is commonly sold as yarrow herb or milfoil, and its feathery look suits potpourri and craft blends. Keep the container sealed, as the delicate florets lose their aroma quickly in open air.

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

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