Herbs & Supplements

Should I take it?

Believed to have originated in the cool parts of Asia and Europe, yarrow was known to ancient Greek warriors as long as 3,000 years ago. At that time, its fresh leaves and flowers were eaten raw or cooked and a tea-like drink was made from dried yarrow leaves. The "aerial" or above ground parts of yarrow (flowers, leaves, and stems) were dried and ground into a type of snuff. Medicinally, yarrow's fresh leaves were packed onto wounds to stop bleeding. It was also brewed into a tea that was taken by mouth to fight fevers, treat gastrointestinal (GI) conditions, lessen heavy menstrual bleeding, and improve circulation. Fresh leaves were chewed to relieve toothaches or packed into the nose to stop nosebleeds.

Now growing wild in most parts of the world, yarrow includes many perennial species in the same family of plants as daisies. Usually under 3 feet in height, yarrow plants thrive in poor soil. They spread rapidly--even crowding out crops, if they are not controlled with herbicide. Yarrow is easily distinguished from other plants by its feathery leaves and its clumps of white, yellowish, pink, lavender, or red flowers that begin blooming in early summer and keep blooming until a hard frost. In addition to its role in herbal medicine, yarrow is used in manufacturing. It is included in some cosmetics and shampoos. Yarrow flowers provide yellow and greenish dyes. In some parts of the world, oil distilled from yarrow leaves may be used on the skin or clothing to repel insects and it may be given to farm animal to kill intestinal parasites. For food, yarrow is sometimes added to beer and its young leaves may be included in salads for a slightly bitter taste.

Dosage and Administration

Although oral dosing recommendations for yarrow are not consistent, a tea may be made by boiling up to 2 teaspoons of dried yarrow in about 8 ounces of water for 5 minutes and then straining out the solid particles. Yarrow tea may be taken as much as three times a day. Yarrow is also available commercially in capsules, extracts, and tinctures. Extracts are concentrated liquid preparations usually made by soaking chopped or mashed plant parts in a liquid such as alcohol, and then straining out the solid parts. Tinctures are less concentrated than extracts, but they are prepared in similar ways. Individuals who decide to use yarrow should follow the directions on the label of the package that is purchased.

For external use, 100,000 mg (100 grams or about 3 ounces) of dried yarrow flowers, leaves, and stems may be soaked in 5 gallons of warm water overnight. The solid particles should be removed before use, and the resulting liquid should be refrigerated or tightly capped to prevent contamination. It should be used within a few days as a wash or poultice. A poultice is usually a soft cloth that has been soaked in a medication, possibly heated, and applied to an aching or injured area of skin surface.

Summary

Currently, yarrow may be taken by mouth to relieve gastrointestinal (GI) complaints--including stomach cramps--as well as menstrual cramps. It may have some ability to reduce blood pressure and relieve fever. In addition, it may be applied to stop bleeding from minor injuries.

Risks

Due to its relaxation of the uterus, yarrow may cause miscarriages for pregnant women. Women who are breastfeeding should also avoid using yarrow because too little is known about its possible effects on infants. It may cause skin to be more sensitive to light and individuals with allergies to plants in the daisy family may also be allergic to yarrow.

Side Effects

In very high doses, yarrow may cause diarrhea, drowsiness, or excessive urination.

Interactions

Chemicals in yarrow may interfere with the effects of prescription drugs, non-prescription drugs, and herbals that reduce stomach acid. It may increase the effects of agents that lower blood pressure, lessen blood clotting, and produce sleepiness.

Last Revised April 21, 2008