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Roman Chamomile

Chamaemelum nobile

Camomile, English Chamomile, Garden Chamomile, Low Chamomile (Eng.), Kamille(Afr.)

Roman Chamomile is a perennial herb with feathery leaves, and large, white, daisy-like flowers, often with double flower heads. It is classically grown as a fragrant lawn or seat in herb gardens, as it is strongly aromatic. The flower heads are harvested and dried, or used as a raw material for the extraction of the essential oil. Uses: Ground Cover. Beverage. Medicinal. Culinary. Cosmetic

Planning

Difficulty

Easy

Flowering time

Summer, Spring

Fruiting time

Summer, Autumn

Harvesting

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.

Propagation

Seed

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

Division

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

Special features

Attracts useful insects

Watch out for bees!

Repels harmful insects

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

Geography

Origin

Europe

Natural climate

Temperate

Environment

Light

Full Sun

Soil moisture

Moist

Soil type

Chalk, Loam, Sand

Soil PH preference

Neutral

Frost hardiness

Half-Hardy

Uses

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.

Notes

Ground Cover. Beverage. Medicinal. Culinary. Cosmetic