of pit pit
Pit pit contains various volatile oils, flavonoids, and alkaloids that contribute to its traditional use as a digestive aid. The herb is low in calories and provides trace minerals when consumed as an infusion.
About
Pit pit, also known as Achillea millefolium subsp. lanulosa or western yarrow, is a perennial herbaceous plant native to western North America. It is characterized by finely divided, feathery foliage and clusters of small, densely packed flowers ranging from white and pale yellow to pink and red. The plant has a slightly bitter, herbaceous flavor with subtle minty and peppery notes. The aerial parts—leaves and flowers—are dried and used in culinary and medicinal applications. Historically, pit pit has been utilized by Indigenous peoples of the Pacific Northwest and other regions, particularly the Nez Perce and other tribal nations, as both a flavoring agent and traditional remedy.
Culinary Uses
Pit pit leaves and flowers are used primarily as an herbal infusion or tea, valued for their mild bitter and aromatic qualities. In Pacific Northwest cuisine, the herb is occasionally incorporated into traditional preparations and contemporary Indigenous-inspired cooking. The dried leaves can be used as a garnish or steeped into broths and tonics. Its subtle flavor profile makes it suitable for pairing with game meats, root vegetables, and other robust ingredients without overwhelming delicate dishes. The herb is also used in artisanal herbal blends and house-made digestive bitters.