Yarrow has a fairly strong sweet and slightly bitter taste, and therefore these days it is used only sparingly in salads, soups, stews, and egg dishes.  Young leaves can be cooked like spinach and used as a side dish, but older leaves will be a bit too strong for this use. Flower heads can also be used as a flavoring for liquors such as Vodka. 

Aside from these uses, there is little literature regarding usage of Yarrow in the kitchen, as it is not one of the major culinary herbs.  If you have a recipe that includes Yarrow, I would love to hear about it and will include it on these pages with credit to you, of course!

 

 

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