Yarrow is a perennial plant of the Asteraceae family, edible and medicinal, that can reach 40 cm in height. It is an excellent host plant for garden helpers. It grows in temperate zones of Europe, Asia, and South America. Its white, pink flowers, with white-yellow florets in their center, appear from June to September.

In the kitchen

The flowers, leaves, and fruits are used in salads, soups, and sauces. It can also be used to make lemonades and infusions. Yarrow also has numerous properties: tonic, digestive, antispasmodic, hemostatic, hypotensive, and healing.

Sowing

Sowing: in March in boxes or pots in a greenhouse or frame, then replant in the garden at the beginning of summer, in a sunny location, in well-drained and rather dry soil. It is also possible to sow directly in the garden from May to July. Keep 30 cm between plants. Flowering from June to September. Prune the stems after harvest to encourage regrowth. Water in case of strong heat.

Bloom

A yarrow harvest from spring sowing is possible only from the second year of growth. Sowing in the fall yields a small harvest in late summer of the first growing season.