Latin Name: Achillea millefolium
Herb Class/Action: Yarrow is classified as an astringent, diaphoretic, hemostatic, and vulnerary herb.
Parts of Plant Used: The aerial parts of the yarrow plant, including the leaves, flowers, and stems, are used for medicinal purposes.
Flavors: Yarrow has a slightly bitter, aromatic taste with hints of sweetness and astringency.
Energetics: Yarrow is energetically drying and cooling.
Medicinal Properties:
- Wound Healing: Yarrow is prized for its ability to stop bleeding and promote wound healing. It contains compounds such as tannins and flavonoids that have hemostatic and anti-inflammatory properties, reducing bleeding and inflammation and accelerating tissue repair. Yarrow poultices or compresses are applied topically to cuts, scrapes, bruises, and minor wounds to staunch bleeding and prevent infection.
- Digestive Support: Yarrow acts as an astringent herb to tone and tighten the mucous membranes of the digestive tract. It is used to alleviate symptoms of diarrhea, dysentery, and gastrointestinal inflammation. Yarrow tea or tincture can be taken internally to soothe upset stomachs and promote digestive health.
- Fever Reduction: Yarrow is a diaphoretic herb that induces sweating and helps reduce fever. It stimulates circulation and promotes the body's natural detoxification processes, making it useful for treating fevers, colds, flu, and respiratory infections.
In the Garden: Yarrow is a hardy perennial herb native to Europe and Asia but naturalized in many parts of the world. It prefers full sun and well-drained soil and is drought-tolerant once established. Yarrow grows in dense clusters, reaching heights of 1 to 3 feet, with finely divided, fern-like leaves and flat-topped clusters of small, white, pink, or yellow flowers in the summer. It is often grown in herb gardens, wildflower meadows, and borders or used as a companion plant to attract beneficial insects and repel pests.
Culinary Uses: Yarrow is not commonly used for culinary purposes due to its bitter taste and potential toxicity in large quantities. However, young yarrow leaves and flowers can be used sparingly as a flavoring agent in salads, soups, stews, and herbal infusions. It is best used in moderation to avoid potential side effects.
Precautions: Yarrow is generally safe for most individuals when used as directed. However, it may cause allergic reactions in some people, particularly those with allergies to plants in the Asteraceae family, such as ragweed and chamomile. Pregnant or breastfeeding women should avoid using yarrow, as it may stimulate uterine contractions and affect hormone levels. Individuals taking blood-thinning medications should use yarrow with caution, as it may potentiate the effects of these drugs and increase the risk of bleeding.
