Yarrow is a wild herb of pastures and waste places. It is recognized by its white or pink flower heads that are actually hundreds of tiny blossoms, spraying out from a single stock, giving its Latin name “Achillea milliflourium.” Grazing animals usually leave it alone so a well grazed pasture will still maintain many untouched groups of Yarrow, waiting to be harvested. It is pungent and medicinal smelling.
Harvest it by cutting off the flower heads, leaving the stalks in the ground. It is perennial and the stocks will give you many years of harvests.
You can preserve it by drying the flower heads for tea, or by making a tincture.
How to make yarrow tincture
All tinctures are made the same way. Put the flower heads in a mason jar. Cover with 100 proof alcohol — I use vodka. Allow to steep for 4 weeks, shaking the jar daily. Strain. Preserve the now yellow liquid in a dark coloured glass jar in a cool, dry place, away from light.
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