Yarrow (Achillea millefolium) is a rhizomatous perennial widespread in temperate regions of the northern hemisphere and found on roadsides and in woods. It offers many health benefits and virtues.
Yarrow and its health benefits
First used externally as healing and to stop bleeding, yarrow would take its name from Greek hero Achilles who, according to legend, used it to treat wounds of soldiers during the Trojan War. Today, we recognize this plant from many therapeutic properties.
- Astringent, coagulants and antiseptics, yarrow decoction compresses (60 g of flowering tops per liter of water) help stop the bleeding and participate in the healing small wounds.
- Anti-inflammatory and antispasmodic, the infusion of yarrow (30 g of flowering tops per liter of boiling water) treats digestive disorders, the spasms of the stomach and intestines, spasmodic colic as well asrules too abundant and the menstrual cycles irregular.
- Emmenagogue, yarrow stimulates blood flow to the pelvic area and uterus. In a sitz bath, this plant relieves period pain.
- Tonic, yarrow is effective in general fatigue.
- Promoting the elimination of toxins while being a diuretic mild, yarrow is effective in cystitis or fromurinary inflammation.
- In inhalation or in infusion and mixed with honey and a few drops of Tabasco, yarrow is effective against respiratory tract infections in case of flu or cold.
Growing yarrow for its benefits
- Yarrow needs full suneven hot, and preferably on a floor dry and well drained. Very rustic, this plant is resistant to very low temperatures and does not require a lot of maintenance.
- You can grow yarrow pot, as long as you choose a large planter that is at least 30 cm wide and deep.
- Warning, achilea millefolium tends to be intrusive, do not hesitate to cut the flowers before they scatter new seeds.
- Read also: how to grow yarrow
Achilea millefolium in the kitchen for its benefits
If this plant is consumed more for its therapeutic virtues that for its taste, you can however raise a green or mixed salad with some tender young shoots. You can chop the leaves and use them like parsley or cook them in water and then sauté them in butter (like the English do).