Yarrow: White (Achillea millefolium)
-
General Information
-
Soil Preparation
-
Germination
-
Seedlings
-
Crop Care
-
Harvesting & Storage
-
Seed Saving
-
Culinary & Medicinal
-
Companion Planting
Also Known As: Common Yarrow, Milfoil, Sneezewort, Soldier's Friend
Native Range: Europe, western Asia, North America
Ease of Growing: Moderate
Grown As: Perennial
Maturity (Bloom): June to September
Hardiness: Tender. Yarrow is tender and will not tolerate any frost.
Suitability: Yarrow tolerates hot, humid summers and drought.
Light: Full Sun.
Water: Dry to medium.
Soil Moisture: Dry to medium. Well-drained. Yarrow will not tolerate wet soil.
Attracts Beneficial Insects?: Yes. Attracts bees, butterflies, ladybugs, as well as resisting deer.
Containers: Yes
Maintenance: Medium
Height: 12-18”
Spacing: 12-15"
Sow Depth: 1/8"
Produces: neat, bushy clumps of medium green fern-like foliage, and 4” clusters of white flowers.
USDA Grow Zone: 3a-9b
Garden Uses: Cottage gardens, wild gardens, meadows, prairies and naturalized areas. Good fresh cut or dried flower.
Soil pH: 6.0-7.3, Ideal 6.5-7.0. Yarrow prefers a light, sandy soil that drains well.
Soil Preparation:
Compost (Nitrogen), 2", in top 6" of soil, 1 time: Apply 2" of compost as a mulch to help suppress weeds and provide nutrients.
If you receive less than 1 inch of rain a week in the summer, remember to water your plants regularly.
Divide yarrow plants every 3 to 5 years. Lift the clumps of flowers in early spring or fall and remove any dead stems from the center of the clump. You can replant the divisions in well-prepared soil.
If you plant yarrow from tip cuttings, plant them in spring or early summer.
Harvesting
Storage
The dried material is lightweight, so drafts should be avoided. Yarrow also seems to fade quickly if left in sunlight, so be certain to keep it in a dark container or in an out of the way place.
Culinary
Medicinal
Other Uses
Suggested Varieties
Basil: Clove Scented (Ocimum basilicum)
Basil: Italian Large Leaf (Ocimum basilicum)
Basil: Lemon (Ocimum basilicum)
Basil: Purple Ruffles (Ocimum basilicum)
Basil: Spicy Bush (Ocimum basilicum var. minimum)
Basil: Sweet (Ocimum basilicum)
Beans: Kentucky Wonder Pole (Heirloom) (Phaseolus vulgaris)
Sold out
Beans: Lazy Housewife Pole (Heirloom) (Phaseolus vulgaris)
Bean: Royalty Purple Pod Green (Heirloom) (Phaseolus vulgaris)
Broccoli: Green Sprouting Calabrese (Organic) (Brassica oleracea var. italica)
Broccoli: Purple Sprouting (Heirloom) (Brassica oleracea var. italica)
Broccoli: Waltham 29 (Heirloom) (Brassica oleracea var. italica)
Brussels Sprout: Long Island Improved (Heirloom) (Brassica oleracea var. gemmifera)
Cabbage: Early Jersey Wakefield (Heirloom) (Brassica oleracea var. capitata)
Cabbage: Late Flat Dutch (Heirloom) (Brassica oleracea var. capitata)
Cabbage: Red Acre (Heirloom) (Brassica oleracea var. capitata)
Cabbage is considered one of the oldest cultivated vegetables, since historians trace it back to 4,000 BC in China. The Romans also cultivated it and praised it for its healing qualities; philosophers Pythagoras and Cato both made the lowly cabbage the subject of a book. Jacques Cartier brought the first cabbage to America in 1536. Cabbages were quite popular in colonial America, being pickled and preserved in every possible way to provide food for the winter.
Cabbage, Chinese: Pak Choi (Heirloom) (Brassica rapa var. chinensis)
Cauliflower: Snowball Y Improved (Heirloom) (Brassica oleracea var. botrytis)
Collards: Vates (Heirloom) (Brassica oleracea var. acephala)
Kale: Lacinato (Heirloom) (Brassica oleracea - Acephala Group)
Kale: Red Russian (Heirloom) (Brassica Oleracea - Acephala Group)
Lavender: Vera (Lavandula angustifolia)
Melon, Cantaloupe: Hale's Best Jumbo (Cucumis melo)
Melon, Cantaloupe: Hearts of Gold (Heirloom) (Cucumis melo)
Melon, Cantaloupe: Honey Dew Green Flesh (Heirloom) (Cucumis melo var. inodorus)
Melon, Cantaloupe: Honey Rock (Heirloom) (Cucumis melo)
Melon, Watermelon: Black Diamond (Heirloom) (Citrullus lanatus)
Melon, Watermelon: Crimson Sweet (Citrullus lanatus)
Melon, Watermelon: Moon and Stars (Heirloom) (Citrullus lanatus)
Melon, Watermelon: Sugar Baby (Heirloom) (Citrullus lanatus)
Mustard: Red Giant (Heirloom) (Brassica juncea)
Mustard greens originated near the Himalayan region of northern India, where they have been growing for thousands of years. Chinese, Japanese, and African cuisine also make use of this peppery vegetable. Though not particularly well known in most parts of the United States, mustard greens are a traditional part of culture in the southern region.
Mustard: Tendergreen (Heirloom) (Brassica rapa var. perviridis)
Mustard greens originated near the Himalayan region of northern India, where they have been growing for thousands of years. Chinese, Japanese, and African cuisine also make use of this peppery vegetable. Though not particularly well known in most parts of the United States, mustard greens are a traditional part of culture in the southern region.
Oregano: Greek (Origanum vulgare hirtum)
Oregano: Italian (Origanum vulgare)
Italian Oregano is a very popular "pizza herb" widely used in Italian, Greek and Mexican cooking. Leaves can be used fresh or dried and add warm spicy flavor to your favorite recipes! Bright blue-green plants grow 6" tall and up to 24" in diameter. Leaves can be harvested in 85 to 95 days (before flowers appear). Perennial. Drought tolerant.
Rosemary (Rosmarinus officinalis)
Spinach: Bloomsdale Longstanding (Heirloom) (Spinacia oleracea)
Thyme: Common (Thymus vulgaris)
Thyme: Creeping (Thymus serpyllum)
This plant is widely known as an herb. Thyme is the source of the oil Serpolet, which is used in herbal medicine. The plant is also often used as a food seasoning and the dried leaves may be used to make tea! This low growing plant with creeping, woody foliage bears small, lavender colored flower during the months of June and July. The hardy plant tolerates some pedestrian traffic and produces odors ranging from heavily herbal to lightly lemon, depending on the plant!