The Wonders of Yarrow

From ancient Chinese and European civilizations to Indigenous Nations of the Americas; from back in Neanderthal times (truly!) to modern day herbalists, yarrow (Achillea millefolium) is celebrated throughout the world for its varied medicinal properties. The aromatic plant grows up to 1 m. tall and has fern-like divided leaves (up to 10 cm long) that grow up the hairy stems. The flowers are white (rarely pink) with yellow centres and grow in clusters at the top of the plant. Cultivated varieties sometimes have differently-coloured flowers. They grow commonly throughout British Columbia, particularly in open areas like clearings, meadows or along the edges of roads or woods.

Uses: To scratch the surface of the many uses of this wonder-plant, yarrow has sedative, pain-killing, antiseptic, anti-inflammatory, and anti-spasmodic constituents. For tea or medicinal purposes the flowers are preferred, but the whole herb (which is more bitter) can also be used. Internally the plant has been used to treat fevers, colds and diarrhea, cool burns, soothe earaches, and purify blood. The plant stimulates salivation and has been used to improve appetite and digestion.

Externally yarrow has been used to stop bleeding, treat sores, mosquito bites, sore eyes, pimples, and as a hair rinse. Smoking it is said to relieve headaches and mashed leaves or roots have been used topically to soothe sore teeth. Some people smear the leaves on their skin to keep mosquitoes at bay. Its insecticidal properties have been taken advantage of by starlings, who sometimes line their nests with the plants thereby reducing insect parasites; and studies have shown yarrow oil effectively killing mosquito larvae. While sometimes planted in gardens yarrow does have a tendency to spread; the dried herb has been used in powders, perfumes, and floral arrangements. Though not often used for food, yarrow has been parboiled as a vegetable, and in Sweden has been used in place of hops to make beer.

Harvest: Flowers can be harvested as they start to bloom in the summer, but before they open completely. Snap the flowers off by hand before they open, or use pruners if you get to them a bit later in the season. Harvesting in cool weather is advisable to avoid heat damage.

Preparation: The plant can be used fresh or dried for teas and tinctures. For drying, leaves or stems can be tied into bundles and hung to dry at 21- 32^oC,or spread out on drying racks which may take from a couple days to up to 2 weeks. Wood heat provides a nice even heat for drying if available. The leaves, flowers and roots dry at different speeds and so should be dried separately. They can then be stored in opaque, air tight containers. The shelf life is about 1 year; after this the herb may be suitable for tinctures.

Caution: Yarrow contains thujone which can be toxic if consumed in large quantities; some people may be sensitive to yarrow applied on the skin and develop dermatitis