Yarrow Tea (leaf only, no stem)

Botanical Name: Achillea millefolium

Plant Family: Asteraceae

Plant description: Yarrow is native to Europe with flower stems growing to 70 cm. The bipinnate leaves are very finely divided. The flowers are white to light pink, composite in dense terminal umbels. The plants form rhizomes and die back to the ground in winter.

Part used: Leaf and flower.

Harvest: When the plant is flowering, while the flowers are young.

Active Constituents: Essential oil, sesquiterpene lactones, flavonoids, alkaloids, betonicine, polyacetylenes, phenolic acids.

Energetics: Bitter, pungent, astringent, cooling.

Actions: Diaphoretic, antipyretic, antispasmodic, haemostatic, mild peripheral vasodilator and hypotensive, aromatic bitter tonic, anti microbial, anti-inflammatory, vulnerary, anticatarrhal, hepatic.

Uses: One of the major herbs for treating fever, common cold and influenza. Traditionally used to heal wounds and topically also used in dermatitis and chronic skin disorders. Yarrow is helpful in gastrointestinal bleeding and heavy periods and hypertension. It is a widely used digestive remedy for improving appetite, relieving indigestion and colic.

Dosage: Infusion – pour one cup of boiling water over one teaspoon of dried herb and drink after five minutes. Drink up to one cup three times per day. Fluid Extract (1:5) – 15—40ml/week.

Cautions: Contraindicated in known allergies.

Interactions: None known.

Certified Organic Australian grown, in Tasmania by Highland Herbs Tasmania.