Colorado Blend Yarrow is a vibrant, multi-colored cultivar of the classic Achillea millefolium, a perennial herb treasured for its feathery foliage and long-lasting flower clusters. Hardy from zones 2 to 9, this variety reaches a compact 24 inches tall with a spreading habit of 12 to 24 inches, making it equally at home in garden borders, containers, or meadow plantings. Growing in full sun with minimal water needs, it thrives in soil with a pH between 5.5 and 7.5, rewarding low-maintenance gardeners with prolific blooms and edible leaves that can be harvested fresh or dried.
Full Sun
Low
2-9
24in H x 24in W
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Moderate
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Colorado Blend Yarrow delivers the kind of carefree color that novice gardeners dream of: once established, it asks for almost nothing while producing weeks of flowers across a striking range of hues. The ferny, finely divided foliage is ornamental in its own right, creating soft texture long before the flowers arrive. Its extreme cold hardiness means gardeners in harsh climates can count on it year after year, and the edible leaves add practical value beyond visual appeal.
As an edible herb, yarrow leaves can be harvested fresh for teas, dried for herbal blends, or used in small quantities to add subtle herbaceous notes to culinary preparations. The flowers are equally useful, both as ornamental dried specimens for arrangements and as edible garnishes or infusions. Gardeners also value it as a dried flower for long-lasting bouquets and wreaths.
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Start seeds indoors 8 to 10 weeks before your average last frost date in a warm environment between 60 and 75 degrees Fahrenheit. Press seeds directly onto the soil surface rather than covering them, as yarrow seeds require light to germinate. Transplant seedlings outdoors 8 to 10 weeks before the final frost date once they are hardened off.
Harden off seedlings gradually over 7 to 10 days before moving them to the garden. Transplant after the danger of frost has passed, spacing plants 18 to 24 inches apart in full sun locations with well-draining soil.
Direct sow seeds outdoors 2 to 4 weeks after your average last frost date by pressing them onto prepared soil. For spring germination in colder climates, sow in fall and allow seeds to overwinter naturally.
Harvest yarrow leaves anytime during the growing season by snipping the top 6 to 8 inches of stems; the plant will branch and regrow readily. For dried herbs, cut stems just as the flowers begin to open and hang bundles upside down in a warm, airy space. Leaves can also be harvested individually or in small bunches for fresh use in teas and culinary applications.
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