Drying yarrow - that's how it's done

Choosing the right time to harvest

For best results, trim the shoot tips and inflorescences intended for drying from July to September. Then the essential oils are present in the plant parts of the yarrow in a particularly high concentration. You should also choose a day that is as hot as possible during a dry period or the noon time for the harvest. This will make it easier to dry the harvested shoots and flowers without the risk of mold.

Create perfect conditions for the drying process

You should avoid drying in a very hot oven or in the blazing sun, as the essential oils in the cut yarrow could otherwise evaporate. You can either spread the material to be dried in a single layer on paper or hang small bunches upside down to dry in a well-ventilated, dry place. If possible, choose a partially shaded place that has adequate air circulation. After drying, shoots of the yarrow should easily crumble between your fingers and be kept airtight in a dry container.

The use of dried yarrow as a dietary supplement, remedy and decorative material

There are many possible uses for dried yarrow; you can use them dried for the following purposes, for example:

as a natural autumn decoration
as an interesting flavor ingredient in food
as a medicinal plant in natural medicine

The whole inflorescences are hung upside down to dry, so that they get the necessary stability for dry bouquets and autumn arrangements. The edible herb and the flowers of the yarrow are traditionally used in the form of teas, Sitz baths and tinctures as a gentle natural medicine against various women's complaints, digestive irregularities and in detoxification and fasting cures.

Tips

It is particularly practical if you cut off the yarrow inflorescences to dry immediately after the first flowering period in June. In most cases, the plants in the garden are encouraged to re-bloom in the same year.