Yarrow
Achillea millefolium · also: milfoil, achillée millefeuille
ripe nowHerbs & tea🗓 Early summer to early fall📍 2 on map (0 confirmed)
How to ID it
- Soft, finely-divided feathery leaves — the 'millefeuille' (thousand-leaf) look, running all along the stem
- Flat-topped clusters of small white (sometimes pale pink) flowers
- Strong, distinct aromatic scent when leaves are crushed
Safety
- Its lacy leaves and flat white flower heads can superficially recall toxic carrot-family plants, but yarrow is easy to separate: the leaves are soft and feathery all along the stem and distinctly aromatic — confirm the feathery leaf plus scent before use.
- A bitter, potent herb — use sparingly. Avoid in pregnancy; it can cause skin sensitivity in some people.
Harvest
Snip leafy tops and flower clusters through summer, ideally in the morning once the dew has dried. Take a little from many plants rather than stripping one. Yarrow grows in sunny lawns, road edges, and rough grassland all over the city.
Prep
Think of yarrow as a bitter aromatic — a pinch goes a long way. Steep fresh or dried leaves and flowers for a grassy, slightly medicinal tea, or use finely chopped to season sparingly. Dry bunches upside down in a shaded, airy spot for winter.
Notes
The feathery, many-divided leaf running the length of the stem, plus the strong aroma, are your safety check: poison hemlock and other toxic umbellifers have broader, glossy, non-aromatic foliage and smooth purple-blotched stems. If a plant is odourless or smells musty, walk away. Use in moderation and avoid during pregnancy.
Guides & links
Updated 2026-08-09