Culinary note: The leaves of the yarrow can be used cooked or raw. They have a bitter flavour but are good in mixed salads and best used when young. They may also be used as a preservative or flavouring for beer. The flowers and leaves can be made into an aromatic tea. click here.
Sow Achillea seed from February to June or September to October on the surface of a good seed compost, and cover with a light sprinkling of compost of vermiculite. Place in a propagator at a temperature of 15-24C (59-75F) or seal the seed tray inside a polythene bag until after germination, which usually takes 1- 3 weeks. Do not exclude light, as this helps germination.
When seedlings are large enough to handle, transplant into 7.5cm (3") pots and grow on in cooler conditions. When Achillea plants are well grown and all risk of frost has passed, gradually acclimatise them to outdoor conditions for 10-15 days before planting outdoors. Plant Yarrow at a distance of 60cm (24") apart in full sun in any well drained soil. Overwinter September sowings in a cold frame and plant out the following spring.
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