Chamomile

Chamomile Overview

Chamaemelum nobile is more often known better as Chamomile or Common Chamomile, amongst many other names. Chamomile is a perennial herb from the daisy family, Asteraceae. It produces feathery leaves, and large, white, daisy-like flowers with yellow centres, often with double flower heads. Classically grown as a fragrant lawn or seat in herb gardens, as Chamomile is strongly aromatic. The flower heads can be harvested and dried, or used as a raw material for the extraction of the essential oil.

How to harvest Chamomile

Pick the flowers when in full bloom: pick on a dry day, early in the morning. Dry in an area where the light is excluded and the temperature is even. Turn and shake regularly. Chamomile should be dry in about 4 days – It will feel crisp and resilient.

How to propagate Chamomile

Division

Divide thick growing patches and cut off leaves with roots to replant.

Seed

Sow seeds in spring; Germination time 1-3 weeks.

Cuttings

From cuttings.

Special features of Chamomile

Attracts useful insects

Watch out for bees!

Repels harmful insects

The whole plant is insect repellent both when growing and when dried.

Attractive flowers

Other uses of Chamomile

Ground Cover. Beverage. Medicinal. Culinary. Cosmetic

Medicinal

Chamomile tea soothes, calm and relax. The flowers contain aromatic oils with powerful anti-septic and anti-inflammatory properties.

Edible

The fresh or dried flowers are used to make herb tea. Stems and leaves can also be added to flowers to make the tea. Pick fresh flowers and add to olive oil for aromatic chamomile infused oil.