Leafy Green
Egyptian Yarrow brings the ancient wisdom of pharaohs' gardens to your modern landscape with its deeply-dissected, fern-like gray-green foliage and brilliant yellow flowers that bloom from June through September. This hardy 12-24 inch perennial thrives in zones 3-8, ready for harvest in just 60 days as both a nutritious leafy green and medicinal tea. Once a staple in ancient Egyptian diets, this Middle Eastern super green offers exceptional drought tolerance and attracts butterflies while providing vitamins and minerals that sustained royalty for centuries.
Full Sun
Moderate
3-8
24in H x 24in W
Annual
Moderate
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This remarkable variety bridges culinary and ornamental worlds beautifully, producing bright yellow flowers that gradually fade to primrose as they age while offering edible leaves packed with vitamins and minerals. The deeply-dissected foliage creates stunning textural interest in the garden, while the flowers excel as both fresh cuts and dried arrangements lasting well into winter. Egyptian Yarrow demonstrates exceptional resilience, thriving in poor soils and urban conditions where other plants struggle, yet attracts beneficial butterflies and pollinators throughout its long blooming season.
Egyptian Yarrow serves dual purposes as both a nutritious leafy vegetable and medicinal herb. The tender leaves excel when sautéed as a vitamin-rich side dish, stirred into soups for added nutrition, or dried to create therapeutic teas known for supporting digestion and reducing stress. The showy yellow flowers make excellent fresh cuts for bouquets and dry beautifully for lasting arrangements.
Begin harvesting tender leaves at 60 days for fresh culinary use, selecting young growth for the best flavor and texture. Flowers can be cut for fresh arrangements when fully open, or allowed to mature and harvested for drying when blooms reach peak color intensity.
Cut back plant stems to lateral flower buds after initial flowering to tidy the planting and encourage additional bloom throughout the season. After blooming concludes, plants may be cut back to basal foliage, and stems that become flopped or matted can be cut back as needed.
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“Egyptian Yarrow carries the remarkable legacy of ancient Egyptian cuisine, where it once graced the tables of pharaohs as a nutritious staple crop. This Middle Eastern native became one of the most widely consumed vegetables in Egypt, valued not only for sustenance but for its medicinal properties in aiding digestion, improving vision, and reducing stress. The variety represents a living connection to ancient agricultural wisdom, preserved through generations of cultivation in harsh desert conditions.”