Flowerburst Fruitbowl Yarrow is a pollinator-friendly perennial that brings a jubilant mix of summery colors to gardens and flower arrangements. This Achillea millefolium cultivar produces large 2- to 4-inch flower clusters in shades ranging from cream and lemon to raspberry, cherry, and salmon, creating a stunning display throughout the growing season. Hardy from zones 2 to 9, these 2-foot-tall plants thrive on full sun and minimal water, reaching harvestable maturity in about 120 days. The sturdy stems are prized by flower arrangers, while the edible foliage and blooms make it as functional as it is beautiful.
Full Sun
Low
2-9
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Moderate
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Baker Creek's Flowerburst Fruitbowl Yarrow delivers an exuberant palette of warm and cool tones in a single planting, shifting from soft creams to vivid raspberries and salmons. The robust 2-foot plants develop strong, straight stems ideal for cutting and floral design without sacrificing the blooms that keep bees returning all season long. This long-lived perennial slots easily into cottage gardens and naturalized landscapes, asking little more than full sun and well-draining soil to thrive for years.
Flowerburst Fruitbowl Yarrow serves double duty as both a garden ornamental and a culinary herb. The edible flowers and foliage can be dried and brewed into herbal tea, while fresh or dried blooms are highly valued in floral arranging and dried flower arrangements due to their long vase life and sturdy stems. Many gardeners cultivate this variety specifically to support pollinators while maintaining a cutting garden.
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Sow seeds indoors 6 to 8 weeks before your last spring frost in seed-starting mix. Maintain soil temperature between 60 and 75°F for optimal germination. Press seeds lightly into the surface but do not cover deeply; yarrow seeds need light to germinate. Keep soil consistently moist but not waterlogged until seedlings emerge, typically within 10 to 14 days.
Transplant seedlings outdoors after the last frost date when they have developed 2 to 3 true leaves and soil has warmed to at least 60°F. Harden off seedlings over 7 to 10 days by gradually exposing them to outdoor conditions. Space plants 24 inches apart in full sun. Water gently at transplanting and keep soil moderately moist for the first 2 to 3 weeks while roots establish.
Direct sow seeds outdoors after the last spring frost. Scatter seeds on prepared soil and press gently into place without burying them. Keep the seedbed consistently moist until seedlings are established. Thin seedlings to 24-inch spacing once they reach 3 inches tall.
Harvest flowers for cutting or drying when the umbels are fully open and display their full color range, typically mid to late summer. Cut stems just above a leaf node using sharp pruners, harvesting in the morning after dew has dried. For culinary use, pick fresh leaves and flowers throughout the growing season. To dry flowers for arrangements or tea, hang bundles upside down in a warm, well-ventilated space away from direct sunlight for 1 to 2 weeks until completely crisp.
Deadhead spent flower umbels regularly throughout the blooming season to encourage new flower production and maintain a compact, bushy form. In late fall or early spring, cut back old growth to about 6 inches above ground level to rejuvenate the plant and promote vigorous new growth. If harvesting flowers for arrangements, cut stems in the morning when blooms are fully open but still relatively firm.
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