A. filipendulina or ‘Gold Plate’ yarrow, is a fern-leaf cultivar. It boasts upright stems of four to five feet tall, and compactly clustered flower heads six inches across in mustard-yellow hues. Its silvery green leaves arise from the base of this clumping variety.
Yarrow has a good reputation as an anti-inflammatory and antiseptic and is widely used in herbal medicine. This perennial wild edible tastes bitter but after all, bitter is generally better for your health. Yarrow contains many vitamins and minerals, and is used in the treatment of a wide range of disorders. Yarrow is particularly valuable for stopping the flow of blood, treating colds, fevers, treating wounds, kidney diseases, and menstrual pain.
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 flavouring 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. Also excellent as a dried flower for arrangements or later use.
This is for approximately 1/4 pound of fresh plant, stem, leaf and flower.
*There are perennially grown (3rd year) in my organic (uncertified) veganic garden. Please write with any questions prior to purchase. Must be combined for shipment, minimum total of $55 for shipping.