Yarrow

Yarrow (Achillea millefolium) is a flowering plant native to Europe, Asia, and North America. It has a long history of use in traditional medicine and as a culinary herb. The aerial parts of the plant are typically used, often dried for use in infusions or extracts.

Yarrow is primarily used as a flavouring agent in the food industry, contributing a slightly bitter, aromatic, and herbaceous note. It is found in beverages such as ginger beer, sodas, and herbal teas, where it can add complexity to the overall flavour profile. It is not typically used for its functional properties like sweetening or preserving.

Yarrow is not listed as an authorised food additive on the Register of Food Additive Authorisations in Great Britain, meaning it is used as a flavouring or herb rather than a regulated additive. While traditionally used for various ailments, scientific evidence for specific health benefits at typical food consumption levels is limited. Regulatory bodies like EFSA have not set specific limits for yarrow as a food ingredient. Some studies suggest potential anti-inflammatory or antioxidant properties, but more research is needed to confirm these effects in humans consuming it as part of a varied diet.