Last weekend, I spent a day picking the last yarrow of the season and made some super yummy yarrow salt. I so love being out in nature and each time I think I ought to spend more time under the roof of the world but living in a city and working from my computer or in the kitchen kind of makes it a little tricky at times. This was one of the reasons why I signed up for a wild herb foraging course in the spring. I just loved the idea of spending an entire day in the wild every month and learn some incredible facts about all kinds of wild things edible. I shall report more once the course is coming to an end as I will finally have time to go through what I learned and deepen and share my newly gained knowledge.

One wonderful herb I wanted to share with you already though: yarrow. It’s a super pretty herb with delicious and beautiful white little flower buds and equally delicious leaves that look like little feathers and has found its culinary and medicinal use for centuries.  It supports digestion and aids wound healing amongst other benefits. The latter was taken advantage of by the soldiers of many wars, treating the wounded, that’s why yarrow is also called “soldiers woundwort”. The soothing anti-inflammatory and antispasmodic activity on the digestive tract may help reduce bloating.  Furthermore some research has found vasodilatory  effects, which makes it such a good match with salt.  Careful though, salt is to be used with care and in moderation, even in combination with this fabulous and gorgeous herb.

You can use the leaves and flour buds in salads, stews and casseroles too, its sweet bitter taste is  similar that of tarragon and can be used as a substitute.  Since the season is already coming to an end, you might need to order some dried yarrow online, but it should be equally delicious.

Yarrow Salt -Ingredients:
100g Yarrow flower buds (fresh or dried)
100g Sea salt

Method:
Simply take the little flower buds add sea salt (1:1) and finely ground with a pestle and mortar , spread out on baking paper and leave to dry in a warm place for a day or two. If you are using dried yarrow , there is no need to dry it again.  I hope you like this delicious alternative to your regular salt.  As always with anything salty, use sparsely and in enjoy in moderation.

Yarrow salt makes a gorgeous Christmas present as well.

Enjoy

xx