Achillea millefolium • Yarrow • In the Kitchen

Young leaves are added in egg dishes, sauces, soups, pastas and in cooling beverages.

Flowers may also be used as a garnish.

Eggs au Mille Fleurs


  • 3 eggs per person
  • Vegetable stock to moisten
  • 3 small yarrow leaves, finely chopped
  • Salt and pepper to taste
  • 10 yarrow flowers
  • Butter as needed


  • In a non aluminum bowl beat the eggs until well mixed
  • Add vegetable stock; 3 tablespoon for 3 eggs
  • Mix in the yarrow leaves
  • Season
  • Melt butter in a sauté pan
  • When pan is hot enough to make water sizzle add in the egg mixture
  • Reduce heat to low, stirring periodically until eggs start to coagulate
  • When eggs are set remove from heat
  • Plate
  • Garnish with flowers

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