Widely known as a medicinal herb, yarrow is also a delicious addition to a salad, particularly at the early stage when the leaves are so tiny.
A collection of the very tiniest leaves of the year, gathered at the end of winter
A handful of leaves picked in summer
As the leaves get older they can be dried, baked or fried and crumbled as a garnish to imbibe a fantastic herby flavor as a substitute for sage.
The flowers carry a herby aroma which can be applied in various ways. Picked off one by one, these can be used as a garnish or they can be kept together and used to infuse flavor into soups and stews. Pan fried with a tiny bit of salt and garlic, these make an excellent seasoning.