achillea millefolium

Three feet Tall.

PART USED:
leaves and flowering tops, gathered June to September


FEATURES / DESCRIPTION
The stem is angular and rough, the leaves alternate,
3-4 inches long and 1 inch broad, clasping the stem
at the base, bipinnate, the segments very finely cut,
giving the leaves a feathery appearance.
It flowers from June to September.
The flower, white or pale lilac, being like small daisies,
in flattened, terminal loose heads, or chymes.
The whole plant is more or less hairy, with white, silky hairs.

CULTIVATION
Yarrow is an undemanding plant that thrives even in poor soil
but does best in a sunny position
with good drainage and light soil.
Yarrow grows well in zones 3-8 with some cultivars
extending to zone 10.
Plants are susceptible to disease in humid areas.
Tolerates light shade. Soil-moderately rich and moist.
Propagating-sow or divide invasive roots in spring or autumn.
Growing-thin or transplant to 12 inches apart.
Plant will bloom a second time if they are deadheaded.
Not suitable for indoor growing.
Harvesting-gather leaves and flowers in late summer.
Preserving-dry both leaves and flowers.

Propagate from seeds, by root division or from woody
cuttings taken in autumn or spring.
They can take a year or two to establish themselves from seed.
Place the plants 1-2 feet apart and divide the clumps
when they become crowded.
Taller cultivars may need to be staked,
especially if grown in very fertile soil.

CULINARY
LEAF, finely chopped slightly bitter, peppery young leaves
into salads and cheese dips.
Used like flour (the root) to thicken sauces

Yarrow ale was a traditional drink at country weddings
for centuries be fore the introduction of Hops to brewing.
The ale has all of the healing qualities of the herb.


Yarrow Ale
(makes about 8 16-oz. bottles)
1 gallon water (use bottled spring water)
1 1/2 cups packed light brown sugar
1 cup organic unsulphured molasses
1 oz. dried Yarrow flowers (enough to pack two muslin tea bags)
1 quart strong Sage infusion
1 packet brewer's yeast

Bring the water to a boil.
Add the brown sugar, molasses, and one
of the muslin bags of Yarrow.
Boil for a half hour.
Remove the herb from the "wort," and allow
the liquid to cool to 70 degrees
(about room temperature -- this will take a couple of hours).
While the wort cools, prepare your fermenter.
This can be any glass container larger than one gallon,
with a wide mouth.
Wash with soap and water, and rinse first
with boiling water and then with a strong infusion|
of Sage to discourage unwanted bacteria.

Pour the cooled wort into the fermenting jar.
Dissolve the yeast in 1/2 cup of lukewarm water and let it sit
for about fifteen minutes.
Add the yeast/water to the jar, and suspend
the second muslin bag of Yarrow in the wort.
Cover the jar loosely with plastic wrap or a loose top
so the developing gas can escape.
Let it foam up for a week or ten days.
When the foam is gone, wash and sterilize bottles as above
(recycled Grolsch beer bottles work well).
Add 1/2 teaspoon of sugar to each bottle.
Pour ale into primed bottles and cap or cork, label and date.
Set bottles in a cool spot for a couple of weeks to carbonate,
then refrigerate and enjoy.


OTHER USES
WHOLE PLANT, helps nearby plants to resist disease.

LEAF, speed decomposition by adding one chopped fresh leaf
to each wheel barrel-load of compost.
Adds color to a border.
The flat heads add contrast to mounding or spiky plants.
Use in fresh arrangements.
Makes attractive dried flowers if cut
before the sun bleaches them.
To dry the flowers, cut them at their peak before they start
to fade and hang them head-down in clusters of six to 12
in a dry, airy place out of the sun.
Fragrant addition to potpourri.