Yarrow

Achillea millefolium

Feathery leaves and flat flower plates. A traditional wound-wort and bitter. Culinary use is rare and small. Lawn yarrow is still this species. Identify away from poison hemlock via leaves and smell.

Yarrow

GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.

Identity

NameYarrow
Scientific nameAchillea millefolium
FamilyAsteraceae
Typeculinary herb
Climate / zones3–9
LightFull sun

What it is

Feathery leaves and flat flower plates. A traditional wound-wort and bitter. Culinary use is rare and small. Lawn yarrow is still this species. Identify away from poison hemlock via leaves and smell.

Identification

Pinnate, feathery, aromatic leaves; not triangular hemlock fern-leaves on a purple-splotched hairless stem.

From the existing encyclopedia

Yarrow shows up in regional spice blends, apothecary tea chests, and slow-cooked pots where aroma matters as much as flavor. Toast whole seeds briefly in a dry pan to wake volatile oils before grinding. Works alongside green tea or ginger in everyday beverage rotation. When substituting dried Yarrow for fresh, use about one-third the volume and bloom in fat or hot water before adding acid or dairy.

Edible portions

Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.

Growing

Traditional uses

Traditional use Folk styptic and bitter — traditional use

AAA interpretation Traditional use is not automatically evidence, and evidence is not automatically a shopping recommendation.

Next steps

Sources

Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.

Internal quality class A. Strong page: distinctive plant facts plus practical growing or kitchen use.