Yarrow has also been used as a food or in teas, and was very popular as a vegetable in the 17th century. The younger leaves are said to be a pleasant leaf vegetable when cooked like spinach, or in a soup. Yarrow is sweet with a slight bitter taste. The leaves can also be dried and used as an herb in cooking.
In the Middle Ages, yarrow was part of an herbal mixture known as gruit used in the flavoring of beer prior to the use of hops. The flowers and leaves are used in making some liquors and bitters.
1. Candan, Ferda, et al. "Antioxidant and antimicrobial activity of the essential oil and methanol extracts of Achillea millefolium subsp. millefolium Afan.(Asteraceae)." Journal of Ethnopharmacology 87.2 (2003): 215-220.
2. Hasson, N. R. "Antibacterial activity of water and alcoholic crude extract of flower Achillea millefolium." Rafidain Journal of Science 22.3 (2011): 11-20.
|Serial No.||Compound Name||Compound Percentage(%)|