Yarrow

Yarrow is a vigorous, spreading perennial herb in the Asteraceae family, growing to around 60–100 cm tall. It is easily recognised by its flat-topped clusters of tiny flowers — white in the wild type, but available in rich mixes of pink, cream, purple, and yellow — and its feathery, fernlike aromatic foliage. Exceptionally tough, it thrives in poor, dry soils and full sun, asking very little from the gardener. It spreads freely by both seed and creeping rhizomes, making it excellent for naturalising.

Growing

Surface-sow seeds onto moist, well-drained compost once soil temperature reaches 10 °C; press seeds into contact with the surface and cover with no more than 2 mm of fine compost or vermiculite, as light aids germination. Germination occurs in 14–21 days. Thin or transplant seedlings to 30 cm apart once they have two true leaves. Yarrow also spreads vegetatively — established clumps can be divided and replanted directly into their final position once nights stay consistently above 5 °C.

Care

Once established, yarrow requires minimal intervention. Water during prolonged dry spells but avoid waterlogging, as root rot is the main risk. No feeding is needed; rich soil encourages lush foliage at the expense of flowers. Deadhead spent flower heads to prolong blooming and prevent excessive self-seeding. Cut the whole plant back to a low rosette of basal foliage in late season to keep growth tidy. Divide congested clumps every three to four years to maintain vigour.

Harvest

Harvest flower heads when the florets in each corymb are fully open but not yet fading — at this stage the flowers are at peak colour, fragrance, and medicinal potency. Cut stems to the desired length with clean secateurs. For dried flowers, harvest just before the blooms are fully open and hang in small bunches upside-down in a warm, airy space. Fresh-cut stems last 10–14 days in water.

In the kitchen

Young yarrow leaves have a mildly bitter, peppery flavour and can be added sparingly to salads, herb butters, and pestos. Flowers are edible and make an attractive garnish for salads and cocktails. Dried flowers and leaves are used to make traditional herbal teas reputed for digestive and anti-inflammatory properties. Use the foliage in moderation as the flavour is intense.

Storing

Fresh cut flowers: keep in water at room temperature for up to 14 days. Dried flowers: store hanging bunches or loose heads in paper bags in a cool, dark, dry place for up to 12 months. Dried herb (leaves and flowers): store in airtight glass jars away from light for up to 1 year. Fresh leaves do not store well — use promptly after harvest.