Chamomile

Chamomile (Matricaria chamomilla) is a branching annual herb in the Asteraceae family, prized for its small white-rayed, yellow-centred flowers with a distinctive sweet, apple-like fragrance. Native to the Mediterranean region, it has been cultivated for centuries as a medicinal and culinary herb. It thrives in a sunny position on well-drained, calcium-rich soil and self-seeds freely once established.

Growing

Start seeds indoors at a soil temperature of at least 10 °C by pressing them onto the surface of moist seed compost and barely covering to 0.2 cm — chamomile needs light to germinate. Germination takes 14–21 days. Grow on for approximately 4 weeks until seedlings are sturdy, then transplant outdoors once night temperatures stay reliably above 5 °C and frost risk has passed. Space plants 15 cm apart in rows 30 cm apart. Keep the substrate evenly moist during germination; do not allow it to dry out.

Care

Chamomile requires little feeding on moderately fertile, well-drained soil; excess nitrogen promotes leafy growth at the expense of flowers. Water moderately — the plant tolerates dryness once established but benefits from consistent moisture during establishment. No staking is needed. Deadhead spent flowers to extend the flush or allow some flowers to set seed for natural self-seeding the following cycle.

Harvest

Pick flowers as soon as they have just fully opened on dry, sunny days — petals will be horizontal and the yellow disc dome will be prominent. Harvest in the morning after dew has dried. Flowers that are over-mature or dried in direct sun become bitter. Collect repeatedly throughout the flowering period, which can last up to 30 days, to encourage continued production.

In the kitchen

Use freshly picked or dried chamomile flowers to brew herbal tea: steep 1–2 teaspoons of dried flowers per cup in hot water for 5 minutes. The flowers can also be added to desserts, syrups, infused into honey or cream, or used as an edible garnish. Their mild, apple-like flavour pairs well with citrus and vanilla.

Storing

Dry harvested flowers immediately in a single layer in a warm, airy, shaded spot — never in direct sun or at high heat, which causes bitterness. Once fully dry (crisp to the touch), store in an airtight glass jar away from light and moisture. Properly dried chamomile retains potency for up to 12 months.