Drying yarrow for tea is straightforward: harvest the flowers and leaves at peak bloom, then air dry them in bundles for one to two weeks until they’re brittle enough to crumble between your fingers. You can also speed things up with a food dehydrator set to around 100°F. Either way, properly dried yarrow keeps its flavor and potency for two to three years when stored correctly.
When and How to Harvest
Pick yarrow when the flowers are fully open, which typically happens between June and September depending on your climate. The best time of day is morning, after the dew has dried but before the afternoon heat causes the plant’s volatile oils to dissipate. Cut the stems about halfway down the plant, taking both the flower heads and the upper leaves, since both are used in tea.
Use clean scissors or garden shears and give the stems a gentle shake to dislodge any insects. If you’re harvesting from the wild rather than your garden, take a moment to confirm you’re actually picking yarrow. Its leaves are distinctly feathery and fern-like, almost lacy, and the stems are green with a slight fuzz. Poison hemlock, which can grow in similar areas, has flat, parsley-shaped leaves, smooth hairless stems with purplish-red splotches, and grows much taller (up to 5 to 10 feet versus yarrow’s 2 to 3 feet). Yarrow’s flower clusters also look different from hemlock’s: they form irregular, flat-topped groupings rather than the tidy umbrella-spoke pattern of true umbel flowers.
Air Drying in Bundles
Air drying is the simplest method and preserves the most flavor. Gather four to six stems together and tie them at the base with twine or a rubber band. Hang the bundles upside down in a warm, dry room with good airflow. A spare bedroom, attic, or covered porch works well. Avoid the kitchen near the sink, stove, or dishwasher, where steam and moisture will slow things down or encourage mold.
Low humidity is essential for air drying to work. If you live somewhere consistently humid, consider a dehydrator instead (more on that below). Keep the bundles out of direct sunlight, which fades the color and breaks down the aromatic compounds you want in your tea. A dim corner with a cross-breeze is ideal.
Most yarrow bundles take one to two weeks to dry completely, though thicker stems can take longer. You’ll know they’re done when the leaves and petals are crispy and snap or crumble easily between your fingers. If they still feel leathery or bend without breaking, give them more time.
Using a Dehydrator
A food dehydrator cuts the drying time down dramatically. Set the temperature to about 100°F, which is low enough to preserve yarrow’s essential oils and beneficial compounds. Separate the flowers from the leaves and dry them on different trays, since leaves dry faster (3 to 4 hours) than flowers (10 to 12 hours). Spread everything in a single layer so air circulates evenly. Check periodically and remove pieces as they become fully dry and crumbly.
Screen Drying as a Middle Ground
If you don’t have a dehydrator and your bundles aren’t drying evenly, try laying individual stems or flower heads on a mesh screen or drying rack. This works especially well for flower heads that you’ve snipped off the stem. Place the screen in a warm, dry spot with airflow and flip the material every day or two. It typically dries faster than hanging bundles because more surface area is exposed to air.
Storing Dried Yarrow
Once your yarrow is fully dry, strip the leaves and flowers from the stems. You can keep leaves and flowers together or store them separately. Place the dried material in a sealed container: glass jars with tight-fitting lids, metal tins, or resealable bags with the air pressed out. Store in a cool, dry place away from sunlight and heat, both of which degrade the tea faster.
Properly stored dried yarrow stays potent for two to three years, and many batches hold up well even longer. To check whether an older stash is still worth brewing, look at the color and smell the dried herb. Good yarrow retains a vibrant green and golden hue and has a distinctly earthy, slightly bitter aroma. If the color has faded to a dull gray-brown and the scent is faint or flat, it’s time for a fresh batch.
Brewing Yarrow Tea
Use 1 to 2 teaspoons of dried yarrow (both flowers and leaves work) per cup of boiling water. If you’re using fresh yarrow instead, use a full tablespoon since fresh material contains water weight. Pour the boiling water over the herb, cover the cup or pot to keep the steam in, and steep for 7 to 10 minutes. You can push it to 15 minutes for a stronger brew, but going beyond that tends to make the tea unpleasantly bitter without adding much benefit.
Yarrow tea has a mildly bitter, herbaceous flavor that some people find similar to chamomile’s earthier cousin. A spoonful of honey or a slice of lemon softens the bitterness nicely.
Who Should Avoid Yarrow Tea
Yarrow belongs to the daisy family, which also includes ragweed, chamomile, chrysanthemum, and sunflower. If you’re allergic to any of these plants, yarrow can trigger the same reaction, most commonly skin irritation or contact dermatitis. Pregnant and breastfeeding women should avoid yarrow tea entirely, as it contains small amounts of a compound that can stimulate uterine contractions. If you have a surgery scheduled, stop drinking yarrow tea well in advance and let your doctor know you’ve been using it.