Yarrow - Spice And Medicinal Plant

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Yarrow - healer and culinary specialist

Plant features

Although it is difficult to find a person who does not know such a plant as common yarrow (Achillea millefolium L.), nevertheless, I think, it is necessary to acquaint readers with this interesting and useful plant.

Yarrow is a herbaceous rhizome perennial of the Asteraceae family (Compositae). Its stems are straight, slightly ribbed, 20-60 cm high, branched at the top. The leaves are alternate, twice pinnately dissected into numerous small and narrow slices. Hence the specific name, first Latin, given by K. Linnaeus, and then Russian, as its literal translation, mille - a thousand, folium - leaf.

This name has analogies in many Slavic, Baltic and Germanic languages and comes from common Indo-European roots. The stems and leaves are covered with numerous hairs. Small white, occasionally pink, cherry-red or lilac flowers are collected in small simple or double baskets, and those, in turn, in corymbose inflorescences at the tops of the stems. Pruning causes increased growth of side shoots.

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Yarrow blooms profusely - from June to frost. The fruits ripen from August; they are flat, oblong, silvery-gray. The mass of 1000 seeds is 0.11-0.15 g, the rhizome is cord-like, creeping with thin, unbranched roots.

In nature, yarrow is very widespread, in our country - almost everywhere. It grows in dry places: meadows, in weedy places, the outskirts and boundaries of fields, roadsides, like a weed among field and garden crops, along the edges, thickets of bushes.

We have not yet introduced yarrow into culture, there are enough natural reserves, but in some countries it is domesticated and used as an ornamental plant. Even varieties have been bred, for example, Cerise Queen, which has very beautiful shields-inflorescences of dark pink color. Yarrow is good for live and dry bouquets, for creating picturesque arrays and groups.

In addition, in England, Australia, New Zealand, the USA and some other countries, it is bred as a vegetable (medicinal and aromatic) plant, since it contains important biologically active compounds: essential oil (0.8%), betonycin, choline, coumarin, bitterness, flavones, achillein, astringents, organic acids (formic, acetic, isovalerian).

Yarrow propagation

Yarrow propagates by seeds, in the spring - by dividing the bush, pieces of rhizomes (rhizome cuttings); in summer - green cuttings. Seeds, if desired, to dilute, it is better to sow in autumn, in grooves 0.5 cm deep. The bushes are divided in spring or autumn, in late August - early September. Yarrow is undemanding to soil, any drained garden land is suitable, and a sunny location is desirable. On plantations of medicinal herbs, yarrow is placed at a distance of 70x30 cm. The plantation is used for 4-5 years, and after that it is renewed.

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Yarrow - healer

The healing properties of yarrow have been known for a long time, even Homer in the Iliad wrote about how during the Trojan War Achilles healed the wounds of his friends with the herb of yarrow.

And this can be believed, since this plant has disinfecting, hemostatic and wound healing properties. Moreover, the legend is reflected in the generic name of yarrow in Latin, which was given to him by K. Linnaeus - Achilles. In medicine, yarrow inflorescences and leaves are used, which are dried in the shade and in attics.

They are used in the form of infusions, decoctions and extracts for gastritis, peptic ulcer disease, other diseases of the gastrointestinal tract, internal bleeding, and also to increase appetite. It has a beneficial effect on the work of the heart and blood circulation. Yarrow is also included in mixtures prescribed for chronic liver diseases. And its decoction is indicated for diathesis, rheumatism, as an antihelminthic agent and for headaches, in the treatment of skin diseases, it also relaxes spasms.

Outwardly, it is tried on as a gargle, it strengthens the gums. Fresh yarrow juice is drunk for tuberculosis and anemia. When treating, the most common 0.05% infusion of yarrow. In addition, in oriental medicine, it is used for tumors. It is also used as a raw material in perfumery. And also as an insecticide.

Culinary Uses of Yarrow

But few people in our country know that yarrow is an excellent gingerbread plant. Its taste is slightly bitter, slightly tart and spicy, and the smell, though weak, is fragrant and pleasant. He is especially loved in European cuisine. There it is put in potato and vegetable soups, in fatty meat dishes and green beans, goulash, vegetable stews, gravies. Especially yarrow is in harmony with game or its imitation.

The norm for the bookmark is no more than 1/2 teaspoon of the herb for 4 servings, otherwise the dish will be too bitter. It is included as an ingredient in some sauces and spicy mixtures. They also put it in the sourdough in the production of certain types of cheese or, together with onions, add to the cheese when eating. To give jelly and mousses a slightly spicy piquant taste and aroma, they are flavored with yarrow powder, and its decoction is added to the dough and compotes for the same purpose.

Yarrow is also used in the production of liqueurs and tinctures. It should be used sparingly and sparingly. Large doses can cause mild poisoning, accompanied by skin rash and dizziness. As they say, everything is good in moderation. Those who do not know this plant, or who have no time to harvest it themselves, can use the dried aerial part of the yarrow sold in pharmacies, removing the stems from it and grinding the flowers and leaves into powder. I recommend giving it a try. Spice lovers will definitely enjoy the exquisite taste of yarrow.

Broth: against aphids, bedbugs, thrips, onion flies - 800 g of dry chopped flowering plants are boiled for 30 minutes in 10 liters of water. You can prepare in advance, strain hot and immediately, without diluting with water, drain into a tightly sealed container. Before use, add 40 g of soap for every 10 liters of broth.

The yarrow (stems with leaves) harvested during flowering is used to prepare a decoction. In a large saucepan, put 2.5 kg of raw or 800 g of dried mass of yarrow in a well-crushed state and 10 liters of water are poured. The saucepan is put on fire. The mixture is boiled for 30-40 minutes. The boiled mass is cooled and then filtered. For every 10 liters of filtrate, up to 50 g of liquid soap is added. The mixture mixes well.

Use. The prepared solution is used for spraying in the fight against various scoops, common earwigs, aphids, meadow bugs, root onion mites, slobbering pennies and other pests. Spraying should be 3-4 times (every 3-5 days), abundant.

Infusion: against aphids, bedbugs, thrips, raspberry and currant bud moths, raspberry gall midge and flies, gooseberry moth and sawflies, currant glass, plum and mucous sawfly, apple honeydew, comma-shaped shield - 800 g of dry crushed plants, crushed in 2 blossoms, after 30 - 40 minutes add warm water to 10 liters, leave for 2 days, drain. Before use, add 40 g of soap for every 10 liters of infusion.