Yarrow

Traditionally valued for its anti-inflammatory, antibacterial, tonic, diuretic, emmenagogue properties…

Flower and leaf with a camphor-like taste.

Preparation :

As an infusion: Infuse 15 ml (1 tbsp) of dried herbs in 250 ml (1 cup) of boiling water. Cover to preserve the essential oils. Infuse for 10 minutes, strain and enjoy.

In cooking: Use as a condiment in soups, omelets, meat, poultry or fish dishes, pasta, sauces, butters, fruit salads, etc.

Warning: All information provided is for informational purposes only and is not intended as therapeutic advice. Please consult your healthcare professional before use and take all necessary precautions, particularly regarding pregnancy and drug interactions.