Picking yarrow in the Dutch countryside is a relaxed way to spend an afternoon—whether alone, with friends, or family. The feathery leaves and clusters of tiny flowers make it easy to spot, and the act of gathering it feels like a small adventure. The fresh, earthy scent lingers on your hands afterward, a quiet reminder of time well spent outdoors.
Once home, yarrow’s versatility shines. Its flowers add a wild, whimsical touch to bouquets, especially when paired with daisies or lavender. For something more practical, dry the stems upside down and use them in wreaths or potpourri.
As an herb, yarrow makes a soothing tea: steep a handful of fresh leaves in hot water for 5–7 minutes, then strain and add honey if desired. It’s subtly bitter with a hint of spice, perfect for winding down. For a more creative twist, try a yarrow-infused cocktail: muddle a few fresh leaves with gin, lemon juice, and a dash of simple syrup, then shake with ice and top with sparkling water.
If you’re feeling experimental in the kitchen, yarrow’s young leaves can be used sparingly in salads or as a garnish for soups. Their peppery kick pairs well with citrus or goat cheese. For a simple recipe, toss yarrow leaves with arugula, sliced strawberries, and a light vinaigrette. Another idea: blend a few leaves into herb butter and spread it over warm bread.
The fun is in the picking, but the real charm lies in finding little ways to weave yarrow into everyday moments—whether as decoration, a drink, or a subtle flavor in a meal.