Achillea ptarmica L.

Scented, rhizomatous herb. Stems erect, up to c. 1 m tall, angled and hairy above, slightly ribbed and ± glabrous toward base, usually not branched except above to form infl. Basal lvs 0 at anthesis. Cauline lvs apetiolate, linear, glabrous, sometimes sparsely hairy when young, simple, finely and evenly serrate and serrations again with very fine cartilaginous teeth, up to 80 × 3-5 mm, becoming smaller and more lanceolate toward infl. Corymbs convex, to c. 10 cm across, with few to numerous, loosely-packed capitula. Involucral bracts sparsely hairy, 2-4 mm long; margin brown, hairy. Capitula c. 10-15 mm diam.; ray florets 8-numerous; ligule and disc florets white. Achenes grey-brown, c. 2 mm long; wings narrow, pale brown.

Damp meadows, marshes and by streams. Roadsides, disturbed sites, open fields and pastures, in sandy or gravelly soils or in moist to drying silty soils from sea level to 2,400 metres.

Leaves are eaten raw or cooked. They are used as flavourings in salads. The flowers are used in herbal teas and lemonade. They are also fried in butter and sprinkled with sugar or orange juice.

It can be grown by dividing the rootstock. It is grown from seed. Seed germinate in 1-3 months. Seedlings can be transplanted. Plants can be grown from cuttings.