Yarrow

Description

Species (Family) : Achillea millefolium L. (Asteraceae/Compositae)

Synonym(s) : Milfoil, Millefolium

Part(s) Used : Flowerhead

Constituents : Acids, Alkaloids/bases, Flavonoids, Tannins, Volatile oils, Other constituents

Food Use : Food Use    Yarrow is listed by the Council of Europe as a natural source of food flavouring (herb, flowers, essential oil and other preparations: category 4, with limits on camphor, eucalyptol and thujone. Previously, in the USA, yarrow was only approved for use in alcoholic beverages, and the finished product had to be thujone free.

Form of product : Dried flowerhead, Extract, Distillate

Herbal Use : Yarrow is stated to possess diaphoretic, antipyretic, hypotensive, astringent, diuretic and urinary antiseptic properties. Traditionally, it has been used for bruises, swellings, strains, fevers. Common cold, essential hypertension, amenorrhoea, dysentery, diarrhoea, and specifically for thrombotic conditions with hypertension, including cerebral and coronary thrombosis.