Yarrow

Achillea millefolium

History

Yarrow (Achillea millefolium) has been used as a primary medicinal herb for thousands of years, and was known as Herba militaris in classical times because of its ability to stop bleeding on the battlefield. Yarrow has a long history of use in many cultures around the world including those of Scandinavia, Asia and Europe.

The mythological history of Yarrow is fascinating; its Latin name comes from Achilles, the legendary Greek warrior, who used Yarrow to heal his soldiers who were wounded in battle. According to herbal legend, Chiron the centaur taught Achilles how to use the herb, which was said to have grown from the rust on his spear. Yarrow is also associated with Aphrodite, Hermes, and the European Horned God. However, this is not the earliest appearance of Yarrow in history, as it was even found (along with other medicinal plants) in a grave at a Neanderthal burial ground.

Yarrow was used in many traditions, and has many different meanings. In the Victorian language of flowers, Yarrow can represent both war and healing. This herb has been used in magical traditions for contacting or seeking out a specific person and in divination and love spells. An ancient Asian saying states that “Wherever Yarrow grows, one need not fear wild beasts or poisonous plants.” The I Ching even uses Yarrow stalks in its ritual.

Source:  https://clinicalherbalism.com/yarrow-throughout-history/

Medicinal Uses

  • Wounds 
  • Cold and Flu
  • Circulatory System
  • Stomach issues
  • Menstruation

Recipe For Home

Penne Aglio Olio with Yarrow

Ingredients:

  • 8 oz dried penne finest quality available
  • 4 tablespoon fresh garlic finely chopped
  • Kosher salt
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon grapeseed or canola oil
  • 1 teaspoon crushed red pepper
  • a 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 
  • Parmesan for serving

Optional additions:

  • A few fresh mint leaves (for cooling)

  • A slice of lemon or a bit of lemon zest

  • 1 teaspoon honey or maple syrup (for sweetness)

  • A pinch of lavender or chamomile for extra relaxation

Instructions:

  1. Make a pile of the yarrow and crushed red pepper flakes, then mince them together finely.
  2. 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 you use. High quality Italian dried pasta will take longer to cook than something like Creamette.
  3. 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.
  4. 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.
  5. When the pasta is done, drain and add to the pan.
  6. 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-chilli mixture and toss just to heat through. Transfer the pasta to each of 4 bowls, garnish with some parmesan and an extra drizzle of extra virgin oil if desired, then serve immediately with a big green salad.

Source:

https://foragerchef.com/cooking-with-yarrow/