The image, above, shows the full Yarrow plant (Achilleamillefolium), showing the whole plant in leaf, bottom right
and in flower, bottom left. Also shown are close-ups of a
flowering stem, bottom left and top right..
| Common Name: Yarrow |
| Scientific Name: Achillea millefolium |
| Other Names: Common Yarrow, Gordaldo, Nosebleed plant, Old Man's Pepper, Sanguinary, Soldier's Woundwort, Thousand-leaf, Thousand-seal, Boreal Yarrow, California Yarrow, Giant Yarrow, Coat Yarrow, Western Yarrow, Pacific Yarrow |
| Family: Asteraceae |
| Range: Europe, including Britain, north to 71°, and east to western Asia. |
Physical Characteristics
Achillea millefolium is a hardy Perennial plant, growing to 60cm (2 ft) by 60cm (2 ft) in size. It is hardy to zone 2 and is not frost tender. The plant flowers from June to August and its seeds ripen from July to September. The flowers are hermaphrodite and are pollinated by insects. This plant is a noted wildlife attractant.
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| Edible Parts: Leaves |
 Edibility Rating: 3 
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 Known Hazards: Extended use of this plant, either medicinally or in the diet, can cause allergic skin rashes or lead to photosensitivity in some people. Theoretically, yarrow can enhance the sedative effects of other herbs (e.g. valerian, kava, German chamomile, hops) & sedative drugs. Possible sedative & diuretic effects from ingesting large amounts.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Yarrow along with all the Yarrow containing recipes presented on this site, with 2 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Yarrow as a major wild food ingredient.
Yarrow, Achillea millefolium, (also known as Common Yarrow, Gordaldo, Nosebleed plant, Old Man's Pepper, Sanguinary, Soldier's Woundwort, Thousand-leaf, Thousand-seal, Boreal Yarrow, California Yarrow, Giant Yarrow, Coat Yarrow, Western Yarrow, Pacific Yarrow) is an erect herbaceous plant belonging to the Asteraceae (aster/daisy) family. It is native to the Northern Hemisphere and either one or several stems which can range from 20cm to 1m tall. Leaves are evenly distributed along the stem, with the leaves near the middle and bottom of the stem being the largest and are bipinnate or tripinnate, almost feathery, and arranged spirally on the stems. They generally bear 3 to 8 ray flowers that are ovate to round. Disk flowers range from 15 to 40.
The yarrow plant can easily be spotted by its feathery leaves which can range from silver to dark green in colour and the distinctive flower heads which can range from white to pink in hue. It is very bitter in taste, but a small amount of finely-chopped leaves can make an interesting addition to salads. A small amount of the leaves can also be used as a flavouring for soups and stews. The leaves can also be made into a tea by taking three leaves per cup, infusing these in boiling water leaving to seep for four minutes before straining and serving. Serve with a slice of lemon and a spoonful of honey (if desired). In the Middle ages yarrow was used as a component of the mixture known as gruit which was used to flavour beer (though this was displaced by the adoption of hops).
The leaves can be eaten raw or cook. Despite being rather bitter in flavour, they make an acceptable addition to mixed salad, though best used when young. They also work well in conjunction with eggs. An aromatic tea can be prepared from the flowers and leaves.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Yarrow as a major wild food ingredient.
Yarrow, Achillea millefolium, (also known as Common Yarrow, Gordaldo, Nosebleed plant, Old Man's Pepper, Sanguinary, Soldier's Woundwort, Thousand-leaf, Thousand-seal, Boreal Yarrow, California Yarrow, Giant Yarrow, Coat Yarrow, Western Yarrow, Pacific Yarrow) is an erect herbaceous plant belonging to the Asteraceae (aster/daisy) family. It is native to the Northern Hemisphere and either one or several stems which can range from 20cm to 1m tall. Leaves are evenly distributed along the stem, with the leaves near the middle and bottom of the stem being the largest and are bipinnate or tripinnate, almost feathery, and arranged spirally on the stems. They generally bear 3 to 8 ray flowers that are ovate to round. Disk flowers range from 15 to 40.
The yarrow plant can easily be spotted by its feathery leaves which can range from silver to dark green in colour and the distinctive flower heads which can range from white to pink in hue. It is very bitter in taste, but a small amount of finely-chopped leaves can make an interesting addition to salads. A small amount of the leaves can also be used as a flavouring for soups and stews. The leaves can also be made into a tea by taking three leaves per cup, infusing these in boiling water leaving to seep for four minutes before straining and serving. Serve with a slice of lemon and a spoonful of honey (if desired). In the Middle ages yarrow was used as a component of the mixture known as gruit which was used to flavour beer (though this was displaced by the adoption of hops).
The leaves can be eaten raw or cook. Despite being rather bitter in flavour, they make an acceptable addition to mixed salad, though best used when young. They also work well in conjunction with eggs. An aromatic tea can be prepared from the flowers and leaves.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Yarrow recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
Page 1 of 1
| Goosegrass and Wild Greens Soup Origin: Britain | Yarrow Tea Origin: Britain |
Page 1 of 1