Finding Healing in My Own Backyard: Yarrow

by Candace McCallister

yarrow flower
yarrow flower

I first learned about yarrow in this beautiful piece by my friend Meredith Martin-Moats. As Meredith explains so well, yarrow is a hearty plant with lovely flowers and leaves, considered by many people to be a weed. Yet, it has hundreds of traditional medicinal uses, including bringing down fevers, treating colds, improving digestion, and reducing bleeding. It is also a pollinator plant, helping to nourish butterflies and bees that are so necessary to our ecosystem.

Meredith actually came to our house last summer and ceremoniously scattered yarrow seeds in our flower bed. As she shared her seeds, she also shared touching stories of how flower gardens help people deal with grief.

This summer, we have a few large yarrow plants, as well as several small ones. I cut off several stems and flowers and dried them (hanging upside down in my kitchen). After a few weeks of drying, I crushed the flowers into a coarsely and used them to make tea. I have hopes of trying more recipes soon. The tea, though a little bitter, wasn’t too bad, really.

Here are a few photos and a simple recipe. If you live nearby, I’m happy to share some seeds with you, too.

Simple Yarrow Tea
Author: 
Recipe type: Herbal Tea
Cuisine: Medicinal Herbs
 
Yarrow has traditionally been used for many symptoms including fever, cold, digestive issues, and bleeding.
Ingredients
  • 1 tbsp lightly crushed yarrow flowers
  • 3 cups of water
  • 1 tsp honey
  • 1 tsp fresh lime juice
Instructions
  1. Bring water and yarrow to a boil in a small pot.
  2. Turn off the heat and allow to steep 10 to 15 minutes.
  3. Use a strainer to strain out the yarrow as you pour the tea into a mug.
  4. Add in the honey and lemon.
  5. Enjoy!

P1020024
Yarrow steeping in hot water.
P1020025
Honey, lime, and mug ready to go!
P1020026
Using the strainer to strain out the yarrow.
P1020027
Yarrow strained out.
P1020028
A nice cup of yarrow tea!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: