- Asteraceae
- Flowering top
- Europe · Asia · North America
- Dried herb
Yarrow
Achillea millefolium
Select sizeThe plant
Yarrow has finely divided leaves and flat clusters of small flowers. The flowering above-ground parts are used.
What's in it
Bitter compounds contribute to its taste. Flavonoids are natural plant compounds; aromatic oils supply its scent.
Achilleine
An alkaloid named for the genus.
Chamazulene
Formed during distillation, as in chamomile. The blue in the oil.
Sesquiterpene lactones
The bitter principles.
Flavonoids
Including apigenin and luteolin derivatives.
How it works
Appetite tradition: Yarrow is traditionally used when appetite feels low. Digestive comfort: It also has a history of use for mild wind and cramping. Cramping means an uncomfortable tightening sensation in the muscles around the digestive tract.
In the tradition
A longstanding European herbal ingredient.
Its finely divided leaves explain the name millefolium, meaning thousand-leaved.
- 1Steep 1–2 tsp dried yarrow in 250ml hot water for 5–10 mins, covered.
- 2Drink 2–3 cups daily.
- 3Aromatic, slightly bitter, pleasantly herby flavour.
- 4For fever: drink hot and stay warm to promote sweating.
- 5For wounds: apply a cooled strong infusion directly as a compress.
- 6Pairs well with elderflower and peppermint for the classic fever-breaking blend.
Storage: Store in an airtight container in a cool, dry place away from direct sunlight. Best used within 12–18 months.
- Avoid with daisy-family allergies and during pregnancy; check breastfeeding and medicines.
- On blood thinners: achilleine has anticoagulant properties; check with your doctor.
- On sedatives or lithium: mild interactions; check with your doctor.
- Photosensitivity: azulene may increase UV sensitivity with topical use.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare yarrow?
Yarrow is steeped as an infusion. Steep 1–2 tsp dried yarrow in 250ml hot water for 5–10 mins, covered. Full directions are in the How to use panel above. See also: Infusion vs decoction.
What is yarrow?
Yarrow (Achillea millefolium) belongs to the Asteraceae family; the flowering top is used. Origin: Europe, Asia, North America. An aromatic flowering herb traditionally used for appetite and digestive comfort.
How should I store dried yarrow?
Store in an airtight container in a cool, dry place away from direct sunlight. Best used within 12–18 months.
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