Common yarrow

Yarrow is widely recognised as a medicinal plant for women and has a long tradition in naturopathy, as evidenced by its numerous German names, which allude to its healing properties. Among other things, it is called ‘Frauendank’ or ‘Venus’s eyebrow’, as it has always been regarded by many women as a faithful companion. The Austrian herbalist Maria Treben wrote: ‘I cannot recommend yarrow to women highly enough’ ’ (Treben, 1982, p. 44). And an old proverb says: ‘Yarrow in the belly does every woman good.’

Even today, it is still frequently used to treat women’s ailments. It is considered to have antispasmodic, antibacterial, cholagogue and astringent properties, from which various uses can be derived. For example, it can help with abdominal cramps and heavy or irregular menstruation. It is also used to provide relief for gastrointestinal complaints and problems with the liver and gallbladder. Yarrow is often taken as a tea or, in the case of abdominal cramps, as a soothing sitz bath.

When applied externally, clean, crushed yarrow leaves can be helpful for minor cuts, grazes, burns and skin inflammations. In naturopathy, they are also applied to stop bleeding. Yarrow was particularly important for first-aid treatment of wounds during times of war.

Yarrow contains a relatively high amount of bitter compounds and, particularly in the flowers, a high concentration of essential oils, which is why it should be used in moderation so that the strong flavours do not overpower the dish.

Yarrow is evergreen – so its leaves can be found even in the depths of winter. However, they are at their strongest in spring and are ideal at this time of year as a flavourful addition to salads or vegetable dishes. Later in the year, when the plant is in flower, the small leaves below the inflorescence can also be used. The leaves are suitable as an ingredient in vegetable patties, herb salts, breads, herb oils and vinegars, or as crispy vegetable crisps. Due to their delicate appearance, they can also be placed on top of bread and baked goods as a garnish before baking.

From summer through to autumn, the robust flower buds and flowers can be used in a variety of ways to add flavour. Used whole, they are ideal for flavouring teas, spirits or lemonades. Finely chopped, they make a spicy addition to cooked vegetable, pasta and rice dishes, as well as bakes and stews.

There are numerous species of yarrow in Switzerland. They grow from the lowlands right up to the high Alps. The best-known and most widely used species is common yarrow. It prefers sunny, not overly damp habitats and is frequently found in meadows, along roadsides and on paths.

In Greek mythology, the hero Achilles is said to have healed his wounds with yarrow. His teacher was the wise centaur Chiron, who was skilled in healing. The genus name ‘Achillea’ is thought to be derived from this.

The word element ‘garbe’ comes from the Old High German ‘garvan’ and means ‘to heal’. The botanical species name ‘millefolium’ means ‘thousand-leaved’.

In the past, people had given it the name ‘supercilium veneris’, which means ‘Venus’s eyebrow’. This is because the leaves, with their delicate, filigree, thousand-leaved appearance, are reminiscent of an eyebrow. This name probably arose in reference to its healing properties for women.

The discovery of yarrow flower remains in a grave in Iraq proves that yarrow was already being used by humans 60,000 years ago.

Yarrow is very popular with sheep – hence its German name. It is also utilised by insects such as bees, bumblebees and butterflies.

The plant grows up to 80 cm tall and has a basal rosette of leaves, a hard, tough, slightly hairy stem with alternately arranged, finely pinnate leaves. The flowers are white to pink and form a corymb consisting of numerous composite flowers.