Achillea Millefolium for Digestive Health
Like many of the herbs of Europe, achillea millefolium has a broad number of culinary applications, some dating back as far as the Middle Ages. Before the implementation of hops, yarrow was used in an herbal mixture known as gruit to add flavor to beer, and its leaves and flowers are still used in a number of bitters and liquors. The leaves, known to have a sweet and slightly bitter taste, can be used as a leaf vegetable similar to spinach, added to salad or soup, and was especially popular in the 17th century. Today, its leaves are dried and used as either a culinary spice, or brewed into a tea. Its mildly bitter nature is simply one of the many ways this herb can aid healthy digestion.