Yarrow - an Herbal Remedy for Colds, Flu and Fever

The healing properties of the herb yarrow are many. One of the ailments in which yarrow works the best is with a cold or flu. Taking it internally causes the body to perspire and that is what brings a fever down to normal. Yarrow has antibiotic and analgesic properties and some people swear using it during a cold or flu makes it go away much faster.

Warning

Pregnant women should avoid yarrow as it is used to promote menstrual flow and can cause a miscarriage. Anyone allergic to aspirin may find they will have a reaction to yarrow. Extensive use of yarrow can cause photo sensitivity. White or wild yarrow is the best to use medicinally because the properties are stronger than the yellow, pink or red varieties. If the colored varieties are the only ones available it is worth a try.

Yarrow Tea

Yarrow tea will help to open sinuses and calm a sore throat. Drink a cup slowly while it is hot. An adult can drink 3 cups a day.

Ingredients:

6 cups water3 Tablespoons1 teaspoon honey per cup1 slice lemon per cup

Directions:

Boil water in a tea kettle. Place yarrow in a tea ball and place it in a china or porcelain teapot.Add the water, cover the top and let it steep 5 to 10 minutes.Remove the tea ball and pour the tea into a cup.Add honey and slice of lemon if desired.Chicken Soup with a Twist

Chicken soup often is used to ease symptoms of a cold but when yarrow is added it gives an extra benefit.

Read on How to Make Herbal RemediesYarrow - Natural Remedy for Almost EverythingThe History and Culture of Yarrow

Ingredients:

4 quarts cold water1 Tablespoon olive oil2 cloves garlic, peeled and crushed1 onion, peeled and chopped3 large carrots, scraped and cut into medallions2 stalks celery, chopped¼ cup fresh parsley, chopped½ cup dried yarrow leaves and flowers, chopped1 bay leaf3 to 4 pounds chicken, quartered with bones and skin on1-1/2 teaspoons saltPepper to taste

Directions:

In a frying pan heat olive oil and add garlic and onion. Saute for 2 to 3 minutes.Add carrots and celery and sauté about 6 to 8 minutes more.Place water in a large soup pot.Add the vegetables in the frying pan, herbs, chicken, salt and pepper.Bring to a boil and turn down to simmer for 3 hours skimming every half hour to remove fat that rises to the surface.Discard bay leaf and remove the skin and bones from the chicken and shred the meat if necessary.If desired the vegetables can be mashed or just leaves them whole.Return the broth, chicken and vegetables back to the soup pot.Heat and add any necessary seasoning.Noodles can be added at this time if desired. Serve hot.

The yarrow gives an interesting flavor to the soup that is very pleasant and it will help with the symptoms of a cold and flu. Herbal remedies can sometimes provide relief to everyday maladies along with modern day medications.

Copyright Deborah Harding. Contact the author to obtain permission for republication. Share Article