Yarrow (Achillea millefolium) is an herbaceous flowering perennial that has been prominent for centuries as both a medicinal and culinary herb.
As a medicinal herb, yarrow has been used for everything from wound healing and digestive disorders to treating anxiety and neurological conditions. It’s also been known to regulate blood sugar in diabetes, protect the liver and gallbladder, alleviate hay fever, help with sleep and treat hemorrhoids.
Of course, the science backing up all these claims is pretty much non-existent with human models. However, multiple studies have supported yarrow’s anti-inflammatory action, including a 2017 study published in The Journal of Ethnopharmacology that verified yarrow’s anti-inflammatory health benefits.
As a culinary herb, most people describe yarrow’s taste as having a mildly sweet flavor similar to tarragon. It also has a very strong licorice-like smell to it.
The entire plant is edible, however, its flowers and especially its leaves are most popular for use in recipes. The leaves, by the way, can be dried and used as a spice. Some cooks like to use yarrow flowers in salads, stews and soups.
Yarrow grows natively in temperate zones around the world. You can usually buy seeds and small plants at local nurseries in the United States. You may also find seeds and plants through online venues.
As long as it’s not too hot where you live, yarrow is very easy to grow – virtually carefree. Grow yarrow in containers are in your yard where they can really take off.
Of all the recipes involving yarrow, this is a favorite among pasta lovers:
Penne Aglio Olio with Yarrow
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Ingredients
- 8 oz dried penne, finest quality available
- 4 tbsp fresh garlic finely chopped
- Kosher salt
- 3 tbsp extra-virgin olive oil
- 3 tbsp grapeseed or canola oil
- 1 tsp crushed red pepper (more if you like spicier pasta)
- Large handful of yarrow leaves picked from the stem and chopped to yield 2 tsp
- ¼ cup dry white wine
- 4 anchovy filets in oil rinsed and chopped (optional, but recommended)
- Parmesan for serving
Instructions
- Make a pile of the yarrow and crushed red pepper flakes, then mince them together finely.
- Bring a pot of water to a boil and season it with salt until the water tastes like the sea. Add the penne and cook until al dente, the time of which may vary depending on the brand of pasta. High quality Italian dried pasta will take longer to cook than something like Creamette.
- While the pasta is cooking, heat the garlic in the pan with the oils and chopped anchovy on low heat until the garlic is fragrant and lightly browned. Do not allow the garlic to burn. Remove the pan from the heat and swirl it for a minute to cool the pan so that the wine doesn’t explode grease all over your face. Add the wine to the pan.
- When the pasta is done, drain and add to the pan. Toss the pasta to coat with the oil and cook for a minute to evaporate any raw wine flavor.
- To finish the dish, add the yarrow-chili mixture and toss just to heat through. Transfer the pasta to each of four bowls, garnish with some parmesan and an extra drizzle of extra virgin oil if desired, then serve immediately with a big green salad.
Yarrow Sidenote:
While fresh yarrow does not cause problems for most people, if you’re allergic to plants that are members of the Asteraceae/Compositae family, you may also be allergic to yarrow. Other plants in the family include:
- Chrysanthemums
- Daisies
- Marigolds
- Ragweed
If you have plant allergies but don’t know for sure about this particular group of plants, talk to your doctor before taking yarrow.
Yarrow is also not recommended for use during pregnancy or breastfeeding.
(Source: foragerchef.com)
