The flowers of the yarrow ‘Cassis’ (Achillea millefolium) offer the whole range of cherry tones to very ripe cherry and a few sparse grains can balance a very sweet dessert.

A few finely lacy millefeuilles are enough to break the monotony of your daily sandwiches, but also that of your flowerbeds, offering a particular texture. Prefer its young leaves, sweeter and tender, infused in omelettes, aiding the digestion of fatty soups and dishes in sauce, where their aroma replaces sage and rosemary. It can be used like hops, in craft brews, helping to preserve beer, among other things.

Attractive to many beneficial insects while being repellent to harmful insects, it confuses their olfactory tracks, limiting infestations. Deer and other animals leave it alone. Its use dates back to prehistoric times! It was one of the eight plants in the rudimentary pharmacy of Neanderthal men and women. It tolerates all kinds of neglect, not being affected by drought or urban pollution, flowering for a long time in poor or slightly acidic soil. A second flowering can follow if you harvest the flowers, which will prevent it from reseeding.

The yarrow ‘Cassis’ is less expansive than the wild species which tends to spread quickly, but it remains an excellent ground cover that is easier to maintain. Divide the tillers after 3 to 5 years to maintain flowering vigor.