The common yarrow with distinctive yellow flowers is an extremely valuable edible medicinal plant, so don’t mow it down – collect some or grow some, dry it out or use it fresh.
“Yarrow is used for fever, common cold, hay fever, absence of menstruation, dysentery, diarrhea, loss of appetite, gastrointestinal (GI) tract discomfort, and to induce sweating. Some people chew the fresh leaves to relieve toothache.”
As for the Root:
“Yarrow has been used to induce sweating and to stop wound bleeding. It also has been reported to reduce heavy menstrual bleeding and pain. It has been used to relieve GI ailments, for cerebral and coronary thromboses, to lower high blood pressure, to improve circulation, and to tone varicose veins.”
Lastly, yarrow is edible raw and is easy to collect or “forage”:
“Yarrow is a soft herb, like tarragon. The herb has a strong licorice-like aroma with a sweet flavor and a somewhat bitter and astringent finish. The strong aroma remains even when Yarrow is dried.”
There will likely be a follow-up to this post with a recipe.