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Fernleaf Yarrow

Fernleaf yarrow is a clump-forming, herbaceous perennial in the genus Achillea (Asteraceae). It is valued both as a medicinal and wild food plant, and as a tough, ornamental garden perennial.


Botanical Profile

For more detailed genus‑level information (uses, active compounds, ecology), see the parent thought Achillea (genus)


Achillea filipendulina as possibly persistent or established only in California and Michigan,

Edibility & Culinary Use

Edibility:

Although the leaves are bitter, they can be eaten raw or cooked; young leaves mixed in with a salad are recommended. Yarrow leaves are also used as a hop-substitute for flavoring and as a preservative for beer. Although in general yarrow is a very nutritious and beneficial plant to add to the diet, it is recommended not to eat a lot of it on a regular basis. An aromatic tea is made from the flowers and leaves.

Culinary ideas Wild Food, Greens for more)


Medicinal & Therapeutic Notes (Genus‑Level)

Fernleaf yarrow shares many properties with other Achillea species:

For a fuller discussion of these properties, see Achillea (genus)


Cultivation & Garden Use


Identification & Further Study

Attachments