Yarrow Growing Guide

Plant yarrow in spring after the last frost. Yarrow reaches maturity after 120 days. Keep seed in constant moisture with temperatures of at least 65°F. Use stakes to support yarrow plants if needed.

While it is possible to grow yarrow in partial shade, it is recommended to grow in full sun, as shade can make yarrow grow leggy. Choose a site with average soil as overly rich soil can lead to overgrowth. Yarrow performs best in well-drained soil. It thrives in hot, dry conditions. Yarrow will not tolerate soil that’s constantly wet, and so a loamy soil is recommended.

Yarrow was supposedly used during the Trojan war to stop bleeding, even by Achilles himself.

Yarrow is ready to be harvested once the plants become fragrant. The best stage at which to pick yarrow for drying is when the flower heads are mature and the blooms become stiff. Wait until the dew has dried, but before the plants’ essential oils have dissipated in the heat of the day. Harvest yarrow on a warm, sunny day when the plants are in full bloom. Cut the stem just above a leaf node. You can use both the flowers and the leaves. You can dry yarrow in a dehydrator on a low heat setting, or just spread out the herbs on a cookie sheet and dry in a very slow oven. Set the oven as low as it will go so you don’t burn or cook the herbs, and check often. The herbs are “done” when the pieces snap easily and cleanly.

To dry the plant, shake off any beetles or bugs that may be on the cut pieces. Then lay out flat or hang in small bundles in a dark and dry area with good circulation. Yarrow can also be dried using a dehydrator. Add your dried yarrow to a storage container and store in a cool, dark place.