Roman Chamomile

Roman chamomile (Chamaemelum nobile) is a low-growing perennial herb prized for its strong apple scent and white daisy-like flowers with yellow centres. Unlike annual German chamomile, this species overwinters reliably and forms a spreading, finely cut green mat that doubles as a flowering ground cover. It thrives in full sun and well-drained, even poor or sandy soils, tolerating light foot traffic once established. Bees and bumblebees are strongly attracted to its blooms.

Growing

Start seeds indoors at a soil temperature of 20 °C, sowing at just 0.2 cm depth — seeds need light to germinate, so press them gently onto the surface and cover only very lightly. Germination takes 10–20 days; keep the medium consistently moist but never waterlogged. Raise seedlings for about 6 weeks before transplanting outdoors once all frost risk has passed and nights remain reliably above 5 °C. Space plants 10–15 cm apart within rows and 20–25 cm between rows to allow the mat to fill in gradually.

Care

Water moderately during establishment; once rooted, Roman chamomile tolerates dry spells well in free-draining soil. Avoid heavy clay or waterlogged ground. No routine feeding is required — overly fertile soil encourages leafy growth at the expense of flowers. Trim plants lightly after the first flush of blooms to encourage a second wave of flowering and to keep the mat dense. Remove weeds early while plants are small.

Harvest

Harvest flower heads when the white petals are fully open and just beginning to reflex (bend back toward the stem) — this is the point of peak essential-oil content. Pick individual heads by hand or comb through with spread fingers. Regular picking prolongs flowering over a window of several weeks. For drying, harvest in dry conditions during the warmest part of the day.

In the kitchen

Use freshly picked or dried flower heads to brew a mild, apple-scented herbal tea with calming properties. Add fresh flowers to salads or as an edible garnish on desserts and drinks. Infuse in honey or cream-based preparations to impart a delicate floral, chamomile flavour.

Storing

Dry harvested flower heads in a single layer at room temperature in a well-ventilated, shaded spot until fully crisp, typically 1–2 weeks. Store dried flowers in an airtight glass container away from light and heat; they retain flavour for up to 12 months. Fresh flowers can be refrigerated in a sealed container for 2–3 days.