Yarrow: what it contains, how to use it, and when to leave it alone

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Yarrow (Achillea millefolium) grows along trails, on verges and in dry meadows across the temperate world, and it takes to a sunny border with almost no help. Its feathery leaves and flat flower heads have been picked for centuries. Here is what the plant is, what herbal tradition makes of it, how to prepare it tonight, and who should skip it.

What it is credited with

• Cuts and grazes: in traditional European herbalism, a cloth soaked in a cooled yarrow decoction was laid on small wounds and nosebleeds, the plant having a long-standing reputation as an astringent and styptic.
• Digestive comfort: herbalists class yarrow among the bitter aromatic plants and recommend the infusion after heavy meals, for sluggish digestion, cramping and wind.
• Period discomfort: yarrow is described in classical herbals as an emmenagogue, traditionally taken as a tea or a sitz bath to ease the cramping and heaviness of monthly cycles.
• Urinary comfort: naturopathy credits it with a mild diuretic action and places it among the plants traditionally drunk to support the flushing of the waterworks.
• Chills and stuffiness: folk practice on both sides of the Atlantic used hot yarrow tea, sweetened with honey, or a steam inhalation of the flowers, to bring on a sweat when a chill set in.
• Flagging energy: the bitter tonic tradition gives yarrow a reputation as an invigorating plant, taken as a short course when appetite and energy feel flat.
• Skin washes: the cooled infusion has a long cosmetic history as a toning wash for oily or blotchy skin.

How to use it

The everyday infusion

• Use a heaped teaspoon of dried flowering tops, or a small handful of fresh ones, per mug.
• Pour on water just off the boil, cover the mug, and leave it five to ten minutes.
• Covering matters: the aromatic oils leave with the steam otherwise.
• Strain. Drink it after a meal, or in the evening. Most people take a cup once or twice a day, for a week or two, then stop.
• It is frankly bitter. Honey, a slice of lemon, or a pinch of mint or fennel seed in the pot all help.

A decoction for compresses

• Simmer a generous handful of flowering tops in a litre (a quart) of water for ten minutes, lid on.
• Leave to cool completely, then strain through a fine cloth.
• Soak a clean cloth, squeeze it out, and lay it on a small clean graze or an insect bite.
• Keep the liquid in the fridge and throw away what is left after two days.

Sitz bath and inhalation

• Sitz bath: make a strong decoction, strain it into a bowl or shallow bath of warm water, and sit in it for ten to fifteen minutes.
• Inhalation: drop a handful of flowers into a bowl of hot water, lean over with a towel over your head, and breathe gently for five minutes with your eyes shut.

In the kitchen

• Yarrow is eaten more for interest than for flavour, but the very young spring shoots are pleasant.
• Shred a few tender leaves into a mixed salad, or chop them finely and use them as you would parsley.
• An old English habit: blanch the young leaves in water, drain, then toss them in butter as a bitter green.
• Go easy. The bitterness dominates fast, and a little goes a long way in a dressing or a herb butter.

Frequently Asked Questions

The one thing to remember: a covered cup of dried flowering tops steeped five to ten minutes is the everyday way to use yarrow, and it is one to avoid completely in pregnancy.

Which part of the yarrow do I use?

The flowering tops are what most preparations call for, gathered from early summer to early autumn. The leaves are used too, chiefly for washes and compresses, and the young spring shoots go in salads. Roots are not used.

What does yarrow tea actually taste like?

Bitter and aromatic, slightly peppery, somewhere between chamomile and camphor. Honey, lemon or a pinch of fennel seed makes it much easier to drink. If it tastes harsh, you have probably steeped it too long.

Can I use yarrow on a cut I got in the garden?

Yarrow’s oldest reputation is as a plant laid on small wounds, and a cloth soaked in cooled, strained decoction is the traditional way. Use it only on minor, clean grazes. Anything deep, dirty or still bleeding needs a doctor, not a herb.

Who should avoid yarrow?

Anyone pregnant or breastfeeding, young children, and people allergic to the daisy family. Check with a pharmacist first if you take anticoagulants, blood-pressure medicines, sedatives, lithium or diuretics, or if you have surgery coming up.

Can I grow enough yarrow in a pot?

Yes. Give it full sun, free-draining compost and a container at least 30 cm (12 in) wide and deep. It is very hardy, needs little care, and a single plant supplies more flowering tops than most households will dry in a season.

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.