Yarrow (Achillea millefolium) Preparation: Harvest, Dry & Store for Herbal Use

Yarrow is a perennial herb traditionally used for wound care, digestive support, and fever management. Proper harvesting and processing preserve its active constituents (volatile oils, flavonoids, sesquiterpene lactones).

1. Harvesting

• Timing: Mid-summer to early fall (June–September), when flowers are fully open but before seed set.
• Parts used: Aerial parts—flowers, leaves, and stems.
• Method: Cut stems 4–6 inches above ground, leaving the root crown for regrowth. Harvest mid-morning after dew dries but before peak sun.

2. Cleaning

• Gently shake to remove insects and debris.
• Rinse briefly in cool water if visibly soiled; pat dry or spin in a salad spinner. Avoid soaking.

3. Drying

Goal: Reduce moisture to <10% while preserving color, aroma, and potency.

• Hanging: Bundle 5–10 stems with rubber bands; hang upside down in a dark, well-ventilated area (60–80°F / 15–27°C, <60% humidity).
• Rack/screen: Spread in single layers on mesh racks; ensure airflow on all sides.
• Dehydrator (optional): Lowest setting (95–115°F / 35–46°C) for 4–12 hours.
• Avoid: Direct sunlight, high heat, humidity, and overcrowding.

Drying is complete when stems snap cleanly and leaves crumble easily (typically 1–2 weeks air-drying).

4. Storage

• Strip dried leaves/flowers from stems (or store whole).
• Place in airtight glass jars (amber preferred) or food-grade vacuum-sealed bags.
• Label with herb name, harvest date, and location.
• Store in a cool, dark, dry place (pantry, cupboard).
• Shelf life: 12–18 months for optimal potency.

Safety & Usage Notes

• Consult a qualified herbalist or healthcare provider before therapeutic use, especially if pregnant, nursing, on medications, or allergic to Asteraceae family plants.
• Typical preparations: tea (1–2 tsp dried herb per cup hot water, steep 10–15 min), tincture (1:5, 40% alcohol), poultice, or infused oil.
• Start with small doses to assess tolerance.