Grow It, Make It: Yarrow Syrup Summer Spritz
Summer is in full swing and so are the blossoms in our gardens. I love planting flowers within my vegetable garden beds because they not only attract much needed pollinators, they can also can bring in the beneficial insets to take care of pest control…and they can often offer a third bonus? When they’re edible too!
Enter Yarrow. These drought tolerant plants are not only checking all the boxes for necessary pollinators, they also can be used as a medicinal herb, infused into beverages or desserts and even added into your beauty routine. A powerhouse plant indeed. Today we’re going to start simple with a few tips on how to grow some of your own, harvest and a DIY infusion for a delicious summer beverage - I’ve included a spirited as well as a mocktail version for all summer refreshment needs. So let’s grow!
GROW IT!
Achillea millefolium is a herbaceous edible perennial that likes warmer temps (think 70+) to germinate from seed. Why start from seed? Well…it’s one of the guaranteed ways to know that it will be organic and free of pesticides especially if you’re planing on cooking it. BUT! If you want to kick start your garden, there are starters available at a number of specialty nurseries, please inquire about organic options or purchase from an edible nursery if possible.
Sow seeds in moist, well-drained soil in full sun (also does well in partial shade in warmer zones). Seeds should germinate in 14 to 21 days (cooler temps could take you up to 100 frustrating days, so wait it out for warmer months if you don’t want to run that marathon). Mature plants do well in a number of soil types (and even poor soil) which makes them great when used as ground covers - you can even mow certain native cultivars like grass if you’re looking for a lawn alternative.
Until seeds germinate, keep soil moist. Established plants are quite drought tolerant, but make sure to water young developing seedlings 1-2 times a week (possibly more in very hot weather) until their roots dive deep and plant starts to bloom.
Yarrow is pretty disease resistant, but can be susceptible to powdery mildew like many of our garden plants in the hotter months. Be sure to water early and at soil level, keeping leaves and flower buds dry.
Once established, Yarrow is a quick grower and doesn't require much help to propagate as they spreading by self-seeding and rhizomes underground. As with any flowering plant in your garden, leave a few flower heads to dry on the plant to feed wildlife and rejuvenate growth for seasons to come.
MAKE IT!
There is nothing quite as simple as a…well simple syrup. So if you’re feeling intimidated by garden infusions this is the perfect place to start.
Harvest yarrow once flowers are fully bloomed, cutting just above a leaf node to stimulate growth (just like basil!). Flowers can be used fresh as infusions or dried by hanging for future use. These tiny buds are an incredible way to add a surprisingly big floral note to a number of recipes as well as homemade beauty products.
For this recipe, we’re using fresh blossoms. Simply cut and rinse with cold water, I find it best to cut them immediately before making the syrup, but if you need a little extra time they can be stored in the refrigerator for a couple hours to prevent wilting.
I leave my yarrow blossoms in small clusters for infusion, keeping the stems short and all leaves removed (however the entire plant is edible). I find this way makes straining them out at the end much easier.
Yarrow Syrup Summer Spritz
SYRUP INGREDIENTS
1/4 cup fresh yarrow flower buds, leaves removed, stems trimmed and blooms cleaned
1 cup sugar
1 cup water
DIRECTIONS
In a sauce pan, add sugar and water. Bring to a simmer and stir until sugar dissolves.
Remove from heat and let cool for 5-10 minutes. In a clean, sterilized jar add clean yarrow flowers.
Pour simple syrup on top and allow to cool to room temperature before placing in the refrigerator for 24-48 hours. After desired cool infusion, strain out all plant materials and store in the refrigerator for up to 3 weeks.
COCKTAIL/MOCKTIAL INGREDIENTS
1/4 oz yarrow simple syrup
2 oz Amaro liquor (*Optional - see recommendations below)
Sparkling Water
Ice
DIRECTIONS
Add all ingredients to a glass and stir well, garnish with extra yarrow or other edible flowers (or fruit!) from your garden. Feel free to adjust proportions to your own taste - Cheers!
Grand Poppy Amaro from Greenbar Distillery works beautifully with this recipe. However, for a delicious mocktail, simply remove Amaro from the recipe or try one of the several non-alcholic options out there, I really love Ghia which most closely resembles Aperol or Campari.
