The yarrow plant
A perennial herb of the Nakhchivan mountains: how to recognise it, when it is gathered and how it is used in folk tradition.
Common yarrow is a perennial herb; it grows 20–80, sometimes up to 120 centimetres tall. In Azerbaijan, white (greyish) and yellow yarrow species are the most common.
The plant is widespread from Europe to Central Asia. 9 of its species grow in the Nakhchivan Autonomous Republic — mainly in the lower and middle mountain zones, in dry ravines, riverside meadows, glades and along roadsides.
Yarrow is gathered during flowering — in June and the first half of August: the leaves, the upper part of the stem and the flower clusters are cut. The roots and shoots must not be dug up; the same patch can be harvested again only after 1–2 years. The gathered herb is dried in a well-ventilated shady place, on paper or cloth.
The herb and flowers contain about 0.8% essential oil, chamazulene, bitter substances and tannins, flavonoids and vitamin K — which is also where yarrow's characteristic bitter scent comes from.
In folk tradition, yarrow tea is drunk after a heavy meal to aid digestion. «Boymadərən arağı», despite its name, is not an alcoholic drink — it is a special water obtained from the plant by a method different from an infusion, and is traditionally used for bloating and digestive discomfort.
This information refers to traditional use. Pregnant women, nursing mothers and those taking regular medication should consult a doctor before using yarrow.
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