Here's how to do it right

Choosing the right location for the harvest

In nature, the yarrow is often found at the wayside, where it goes directly into eye stings. Here, however, there is not only the risk that plants on the edge of fodder meadows are contaminated with fertilizers and pesticides. Often it can also be the case that the plants are contaminated by the remains of free-roaming or running dogs. Will the perennial yarrow on the other hand on one sunny location grown in your own garden, then there is one too confusion with the partially poisonous doppelgangers less possible.

The best time to harvest

The essential oils in the flowers and leaves of the yarrow are most concentrated in midsummer. In contrast to some other herbs, yarrow is a good choice cut the required harvest quantity during the midday heat. This is especially true if you have the plant parts for later use dry want. When harvesting, always cut about a hand's breadth above the ground so that the plants can recover from the cut and grow back. During the year you can also pluck individual leaves from strong plants to refine the aroma of soups and other dishes.

Dry the yarrow properly

The flowers and leaves of the yarrow can also be used fresh for the preparation of teas and hip baths. Tinctures can be prepared to create a supply or certain quantities can be dried for storage. The easiest way to do this is to use small yarrows cut from the yarrow cut on a dry day Tie bunches of herbs and put them upside down in a well-ventilated but covered place hanging. Sometimes you have to turn parts of the plants from the inside of the bouquets outwards during the drying time in order to achieve even drying without mold or rot.