Sweet yarrow

The principal volatile of the leaf and flower oil, characteristic of this species; contributes to its aroma and to the documented antimicrobial and antifungal activity of the oil.

An irregular monoterpenoid alcohol that is a notable secondary constituent of the essential oil, adding to its aromatic and antimicrobial profile.

A distinctive irregular monoterpenoid characteristic of this species' oil; identified as a defining constituent that separates A. ageratum from most other yarrows.

Contributes to the overall composition and aromatic character of the essential oil.

Polyphenolic antioxidants generally associated with the anti-inflammatory and antispasmodic properties attributed to yarrow-type herbs.

Astringent and antioxidant constituents that support the traditional use of the aromatic herb as a mild digestive and wound herb.

The gently scented leaves and flowering tops are infused in hot water as a traditional Mediterranean digestive and aromatic tisane, and formerly used as a strewing and moth-repellent herb. Use is traditional and the herb is not standardised; because Achillea species can occasionally cause allergic skin reactions, patch testing is prudent for topical use.

The steam-distilled essential oil, rich in artemisyl acetate, has documented antimicrobial and antifungal activity and may be used well diluted in a carrier oil for topical purposes. Note that A. ageratum is a rare and locally threatened species, so wild-harvesting of material for distillation should be avoided in favour of cultivated sources.

In its western Mediterranean range (Iberia, southern France, Italy, North Africa), sweet yarrow has been used as a gently aromatic digestive and vulnerary herb and, being sweetly scented and non-bitter, as a household strewing and insect-repelling plant, distinguishing it in folk use from the more bitter common yarrow.