Increasingly popular for both culinary and medicinal uses, herbs are in a huge demand but whilst species such as basil, thyme and oregano are known to almost everyone, yarrow is not ... though it should be!

A member of the huge steraceae family of plants, yarrow — botanically known as Achillea, is a pretty perennial with numerous culinary, medicinal and garden uses. For example, it is the perfect ‘companion plant’ for grape vines: its deep roots search out the essential nutrients necessary for healthy, productive, grape vines, bringing them up from deep underground and storing them in its feathery leaves which, come winter, naturally die releasing these precious nutrients for the grapevine to feast on when needed.

There are a number of indigenous species of yarrow growing wild in upland regions of Pakistan. While these particular varieties may not flourish in the summer heat of the plains — although they are worth trying in shady, moist spots — there are many heat-tolerant ones that will thrive as long as they are grown in humus-rich soil, in partial shade and are watered regularly during hot weather.

There are a host of reasons why both gardeners and herbalists love yarrow

Achillea millefolium — one of our indigenous species — is the most useful one to cultivate. Although it’s slow to grow from seed, once it takes off it quickly forms a dense mat of leaves topped by its rather sprawling stems of flat, white or pinkish white, corymbs of flowers. Each of these corymbs is composed of dozens and sometimes hundreds of tiny individual blooms, adored by bees, butterflies, ladybugs and other beneficial insects.

Named after the ancient Greek hero Achilles who is said to have used yarrow to treat the battle injuries of his troops after the historical siege of Troy, the plant has many internal and external medicinal uses including as a digestive, a diuretic, in the treatment of arthritis and rheumatism and as a cure for colds and influenza.

Yarrow is said to grow around Confucius’ grave, and the Chinese believe that yarrow promotes intelligence. It is said to be associated with the seventh chakra, and it is believed that flowers can be put in dream pillows for visionary dreams. Its culinary uses are fairly varied too: fresh, preferably tender young leaves are a tasty addition to salads, can be used in quiche, pasta sauces, soups and make a very interesting addition to raita and to pakoras. This particular indigenous species is very popular with Pakhtuns and is called Dumbari in Pashto.

The addition of a few leaves — preferably the tougher, older leaves — to the compost heap or bin, really speeds up composting. This reminds me, as it is such an excellent digestive, it should be eaten in reasonably smallish amounts!

There are something like 85 known species of this plant to be found around the world and, aside from the uses mentioned above, they are — especially the large, tall growing, colourful varieties — commercially cultivated for cut-flower production and are a popular species for the dried-flower market.

Sun-lovers in cool climate areas and shade-lovers in hot places, all varieties are simple to grow from seed. Seed harvested and then sown the same year has the highest germination rate although seed can, with moderate success, be stored, in dark, air-tight containers, kept in a cool place, for as long as two years before almost, but not quite, losing its viability. Some people claim that it will store for 10 years and longer but that is only in strictly-controlled and monitored places such as specialised ‘seed banks’.

Seeds are extremely tiny and should be sown with care: Mixing them with sand prior to sowing will help in dispersing them at a reasonable distance from each other instead of in one big clump. They should be surface-sown in trays or pots of good quality, organic compost with just a slight sprinkling of the same compost scattered over them and then watered to settle them in. Seed is best sown during mid-October in Karachi and Multan, in very early spring in Lahore, Rawalpindi, Islamabad and Quetta and slightly later in Peshawar. In upland areas seed can be either spring or autumn sown. Plants can also be increased by root division and root cuttings taken from established clumps.

Seed germination time varies from species to species, some taking as little as a couple of weeks to pop up and others as long as two or three months. So, do not give up hope but be patient with whatever species you decide to grow.

Amongst the easiest and most useful varieties are:

Achillea millefolium — the ‘original’ yarrow as discussed above and which, depending on soil and climatic conditions, can reach a height of one to two feet tall.

Achillea millefolium ‘Colorado’ — same as the above but with flower shades ranging through creams, yellows and apricots to crimsons and bronze.

Achillea millefolium ‘summer pastels’ — also same as above but with flower colours including pale pinks, lavender and even very interesting grey tones.

Achillea millefolium ‘Cassis’ — is a cheerful cherry red flowering variety up to two feet tall.

Achillea ageratum — can reach a height of three feet and more and has golden yellow corymbs.

Achillea tomentosa var. aurea — grows just six to nine inches tall, has slightly velvety leaves and bright gold flowers. This is an ideal pot plant for shady verandas or for planting on partially shaded rockeries.

• Do NOT use herbal medical treatments without first consulting an expert.

Please continue sending your gardening queries to zahrahnasir@hotmail.com. Remember to include your location. The writer does not respond directly by email.

Published in Dawn, EOS, March 19th, 2017