Yarrow is a perennial herb that grows 1 to 3 feet (30 to 90 cm) tall. It has feathery, fern-like leaves that are 1 inch wide (2.5 cm) and 3 to 4 inches (7 1/2 to 10 cm) long. It blossoms with very tiny white, light pink or purple flowers in clusters. It propagates itself both by root and seeds.
The leaves have a very strong flavour that is somewhat bitter, sharp and tart. Consequently, it is used in very small quantities -- which is probably wise anyway (see Nutrition below.)
In practice, Yarrow is not really used at all for cooking anymore, though you will see very occasional references to using the very new, young leaves in salads and soups. Most of the few recipes that you will still see calling for it are wines, beers or tisanes.
Yarrow needs to be kept out of pasture land where cows are grazing as eating it can make their milk taste bitter.
The flowers have historically been used to make dye from.
Yarrow cannot be used commercially in the US except in beverages. Producers must ensure by law that the finished product is free of thujone, which is one of the active compounds in Yarrow. Thujone, one of the dangerous compound in the liqueur, Absinthe, can cause brain damage in large quantities.
HerbsAngelica; Angostura Bark; Bay Leaf; Borage; Chamomile; Chervil; Chives; Comfrey; Curry Leaves; Dill; Dried Herbs; Epazote; Filé; Folium Indicum; Garlic Greens; Green Garlic; Gruit; Herbes Salées; Herbs; Hops; Jacob's Ladder; Lady's Bedstraw; Lavender; Loroco; Lovage; Marjoram; Mexican Tarragon; Mint; Mugwort Powder; Oregano; Pennywort; Potherbs; Rolling Mincer; Rosemary; Rue; Sachet Bags; Sage; Salad Burnet; Sarsaparilla; Sassafrass; Savoury; Screw Pine Leaves; Shiso Leaves; Silphium; Sorrel; Stevia; Sweet Cicely; Tarragon; Thyme; Trefoil; Valerian; Wild Garlic; Winter Purslane; Wormwood; Yarrow; Yomogi
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