Yarrow User:Kilom691 / Public domain · Source
herb

Yarrow

Achillea millefolium

EdibleMedicinalDrought TolerantNative to N. America
Edible PartsYoung leaves (sparingly) and flowers

Overview

Named for Achilles, who reportedly used it on his soldiers' wounds. One of the most important medicinal plants in Western, Native American, and Chinese traditions. Drought-tolerant once established, attracts a wide range of pollinators including beneficial predatory insects. The 'millefolium' (thousand-leaf) in its name describes its delicate, fern-like foliage.

Growing Conditions

LightFull Sun
MoistureModerate
Hardiness Zones3 — 9
Height0.8m
Spread0.6m
Growth HabitSpreading perennial
LifespanPerennial
Bloom ColorWhite (cultivars include pink, yellow, red)
Pollinator Valuehigh

How to Grow Yarrow

Yarrow (Achillea millefolium) is a spreading perennial that grows to about 2.5 feet tall and 2 feet wide.

To grow yarrow, give it full sun. It is hardy across USDA hardiness zones 3–9. Plant it in well-drained, average to poor soil; thrives in lean conditions, at a slightly acidic pH of 5.5–7.5. It does best with even, moderate watering.

Exact sowing, transplanting, and harvest months shift by climate zone — the planting calendar below lays them out for cool through hot regions. Its white (cultivars include pink, yellow, red) flowers appear from June through October, offering high value to pollinators. It is a plant for the low-water garden — patient through heat, slow to complain.

Companion Planting & Soil

Yarrow grows well alongside most vegetables (attracts predatory insects), roses, and fruit trees.

Good Companions

Most vegetables (attracts predatory insects)RosesFruit trees
Soil pH5.5 — 7.5
Soil TypeWell-drained, average to poor soil; thrives in lean conditions

Planting Calendar

When to sow, transplant, and harvest by growing zone.

ZoneActionMonthsNotes
Cold (1-2) Start Indoors Mar — Apr Surface-sow seeds; light required for germination
Cold (1-2) Transplant May — Jun Transplant after frost; tough plants establish quickly
Cold (1-2) Harvest Jul — Sep Cut flower heads at peak bloom; dry for medicinal use
Cool (3-4) Direct Sow Apr — Jun Direct sow or transplant; once established, drought-tolerant
Cool (3-4) Harvest Jun — Sep Harvest leaves and flowers; leaves anytime, flowers at full bloom
Moderate (5-7) Direct Sow Mar — May Spring planting; divides easily for free plants
Moderate (5-7) Harvest Jun — Oct Continuous leaf harvest; flower harvest in summer
Moderate (5-7) Bloom Jun — Sep Long bloom season; deadhead for continued flowering
Moderate (5-7) Divide Mar — Apr Divide every 3 years to prevent overcrowding
Warm (8-9) Direct Sow Feb — Apr Plant in spring or fall
Warm (8-9) Harvest May — Nov Long harvest season; cut to ground in fall
Warm (8-9) Bloom May — Oct Extended bloom in mild climates
Hot (10+) Transplant Jan — Mar Plant in cool season; struggles in extreme heat

Uses

In the Kitchen

In the kitchen, yarrow turns up in more than one form: young leaves in salads (very sparingly — bitter); flowers as garnish; traditional ingredient in gruit (pre-hops beer flavoring).

Medicinal & Folk Use

In herbal and folk tradition, it has been valued in several ways: styptic — stops bleeding from minor wounds when crushed leaves applied; tea for fever, colds, and digestive complaints; tincture used for menstrual cramps and circulation. These are traditional uses, not medical advice.

Beyond the Garden

Yarrow earns its keep past the plate, too: beneficial insect attractor — predatory wasps, hoverflies, lacewings; compost activator and dynamic accumulator.

Safety Notes

Avoid during pregnancy, and some people develop photosensitivity from skin contact. Foragers: yarrow’s ferny leaves get confused with poison hemlock and fool’s parsley — yarrow is soft, feathery and aromatic, but if you are not certain, do not pick. Consult an herbalist for therapeutic use.

The Field Library

Books from the Futurespore shelf that go deeper on plants like this one.

  • The Modern Herbal Dispensatory — Thomas Easley & Steven Horne a working reference for tinctures, salves, and doses once you get serious
  • Edible Wild Plants — Thomas Elias & Peter Dykeman a photographic guide organized by season — good for checking an ID twice in the field
  • The Resilient Gardener — Carol Deppe growing staple food through drought, flood, and hard seasons

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