Yarrow

Yarrow has a rather heroic history. Its botanical name, Achillea, comes from the Greek mythological hero Achilles, who—so the story goes—healed wounds with it. No wonder, then, that it is still considered a powerful medicinal plant today.

At first glance, it appears delicate: fine, feathery leaves that look like "a thousand leaves" (hence millefolium), and small, white to pinkish flowers that grow together in pretty umbels. But it possesses astonishing resilience. Even when it is grazed by sheep—which they particularly like to do and which gave it the name "yarrow"—it continues to grow undeterred.

It is often found in meadows, where its delicate appearance immediately catches the eye. But it is more than just beautiful: For millennia, it has been valued—for digestive problems, gynecological ailments, and as a "blood-stopping herb" that helps with minor injuries.

... Yarrow is an unassuming companion – delicate in appearance, powerful in its effects, and steeped in history.

And it is precisely this special blend of delicacy and strength that makes yarrow so exciting in the kitchen.

Here is a recipe for fragrant wild herb rolls that beautifully combines nature and enjoyment:

Wild Herb Rolls

640 g flour (wheat, spelt)

1 cube fresh yeast

1 liter water

1 to 2 tsp salt

1 tbsp oil

Wild herbs: oregano, yarrow, goutweed, nettles, comfrey, sorrel, a good portion of sunflower seeds, soy sauce…

Dissolve the yeast in lukewarm water, add salt and pepper, work in the flour, and knead everything well.

Let the dough rise for at least 20 minutes in a warm, windless place.

Chop the herbs and knead them into the dough. Toast sunflower seeds in a dry pan, deglaze with a splash of soy sauce, chop them finely, and knead them into the dough.

Shape the dough into small rolls (about 20 rolls).

Bake at 220°C (425°F) for about 20 minutes.

Bake at 220°C (425°F) using conventional oven settings (top and bottom heat).