Yarrow may not be the flashiest flower in the field, but once you’ve spotted its flat, clustered heads of white or pink in the Dutch countryside, you’ll never unsee it. It’s a rugged little stunner, growing wild and proud on several pick-your-own farms in the Netherlands, and it flowers from June to September. And the best part? You get to be the one who snips it. Grab a basket, put on your sunhat (or raincoat—this is the Netherlands, after all), and head out with friends or family.
Selecting and hand-picking yarrow is wonderfully low-stakes. Look for stems where the flower heads are fully open—those tiny daisy-like clusters should be perky, not browned or droopy. Cut the stem with scissors rather than pulling it, and leave at least 10 cm of stem and some leaves behind so the plant can regrow. Morning, once the dew has dried, is the best time to pick; avoid wet plants. The stems are a little brittle and the flowers can shed, so carry them in a shallow basket or paper bag. The leaves are feathery and fern-like, and they release a pleasant, aromatic scent when you rub them.
Once you’re home: Spread your yarrow bundles out for a few hours to let any field-crawlers make their exit. Then decide your fate for these cheerful little clusters. Fresh yarrow you want to use in the kitchen keeps 3–5 days in the fridge, wrapped in a damp paper towel; rinse it just before use.
For decoration: Yarrow dries like a champ. Tie a few stems together and hang them upside down in a dark, airy spot. In one to two weeks, you’ll have a rustic, long-lasting bouquet that looks fab in a mason jar on your windowsill. Mix the dried heads with lavender or echinacea for a wildflower vibe. Or scatter fresh yarrow in a low vase on your dining table—it’s a conversation starter.
For tea (the herbal recipe): Yarrow tea is a classic, with a bitter, slightly peppery, aromatic flavor. Use about 1 tablespoon of fresh flowers (or 1–2 teaspoons dried) per cup. Rinse fresh flowers gently. Pour water just below boiling (90–95°C) over the yarrow and let steep for 5–10 minutes. Strain and sip. Add a squeeze of lemon and a drizzle of honey to balance the bitterness.
And because yarrow is an herb (not a fruit or vegetable), that’s your one recipe bonus. So go on, get picking.