Yarrow Flower Creme Brulee
Yarrow (Achillea millefolium) was one of the first wild herbs I got to know. I used to love lying on my belly and introducing it to people in their garden lawns, where it often grows side-by-side with grass. I've even written a song about yarrow as a way to learn about and remember yarrow's qualities.
If you're lucky enough to see yarrow in wilder areas you'll get to know its lightly furred, dry stems and tight, umbel flower heads that smell of honey in the hot summer sun. Ooh, that scent. The flowers tend to be white with a pale yellow centre, though can be tinged pink. There are many colourful garden varieties too.
Yarrow is strong in many ways; with firm, upright stems it thrives in harsh environments from sand dunes to mountain sides. It bounces back, even after been regularly mowed, and has powerful medicinal qualities from stopping blood flow to treating colds. Yarrow has quickly become incorporated into my tea cupboard. Also in my first aid kit, my salads and my creative memory bank of flavourings. Actually, I admire its qualities so much, I have a dried sprig of it sitting opposite me in my office window sill.
I've used it for years as a Winter tea when I get colds (it helps reduce fevers). I've used it directly on a small open wounds to stop bleeding (also known as woundwort it has anti-inflammatory qualities too). And I've used it in cold and hot infusions for drinks, ice cream and crème Brule.
Using Yarrow in Creme Brulee
Yarrow has a variety of culinary uses and scents, depending how and when you use it. Chewing on a little of the summer leaves have always reminded me of lavender (don't eat too much). I remember making a lavender-scented crème brulee the day my sister went into labour with her second child. Something relaxing while we're waiting, I thought. Then her waters broke. We never got to enjoy the crème brulee properly, though the seed had been sown for a wilder version of this classic dessert.
On another note, since popping out to buy the double cream, I bumped into two neighbours who both said they don't usually go for dessert, unless it's crème brulee. Something about the dairy, the small portion and the not too sweet, it seems. I digress.
Yarrow Creme Brulee Recipe
This recipe captures the mild herb flavour of yarrow, building on the 'not too sweet' dessert theme. It uses dried yarrow, so can be made in Summer or Winter, for medicinal or pleasure reasons, or both.
The recipe for Yarrow Crème Brulee is in my book 'Wild and Sweet' (page 118). Where you will also find 3 other yarrow recipes and another 99 wild desserts in this celebrated cookbook.
Like to learn more?
I run foraging courses throughout the year where you can learn about common wild plants such as yarrow. I cover up to 10 plants per course, as thoroughly as possible. You can ask questions, we can discuss, share, smell, touch, taste and ruminate about all the possible recipes and uses of each plant (and I'll share facts and my experiments too!).
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Tags: Achillea millefolium, Creme brulee, medicinal, wild herb, winter tea, yarrow