🌼 Chamomile

Chamomile is a charming daisy-flowered herb best known for its calming tea. German chamomile is a taller annual, with more flowers and a stronger flavour, while Roman chamomile is a low-growing perennial often used for lawns and paths.

Both are easy and attractive, with feathery leaves and apple-scented flowers, and are excellent for pollinators. They self-seed freely, so one sowing may give plants for years.

Varieties to try

German chamomile (annual, best for tea)Roman chamomile (perennial, low-growing)Treneague (non-flowering lawn type)Flore Pleno (double flowers)

Sow seed on the surface of the soil in March to June, pressing in lightly and not covering, since it needs light to germinate. Sow where it is to flower, in rows 25 cm apart, in full sun and light, well-drained soil. Seedlings appear in 1–2 weeks.

Thin to 15–25 cm apart. Chamomile is tolerant of poor soil. Roman chamomile can also be bought as plants and set 15 cm apart for a lawn.

Top tips

• Don't cover the seed.
• Sow where it will flower.
• Thin to 15–25 cm.
• Poor soil is fine.

Chamomile needs little attention. Water in dry weather, and weed carefully while seedlings are small. Don't feed, since rich soil makes plants leafy with fewer flowers. Support taller German chamomile with twiggy sticks if exposed.

Aphids and powdery mildew are the only likely problems. Remove old flowers regularly to promote more blooms. Roman chamomile should be trimmed after flowering and divided every few years.

Top tips

• Don't overfeed.
• Pick flowers regularly.
• Divide Roman chamomile.
• Weed carefully.

Watch out for

AphidsPowdery mildewSlugs on seedlingsSelf-seeding

Pick flower heads when fully open and the petals are flat or just starting to bend back, usually from June to September, on a dry morning. Pick regularly to encourage more flowers.

For drying, spread flowers on a tray in a warm, airy spot out of sun for a week, until crisp. Store in a jar in the dark.

A simple trick for picking lots of chamomile is to use a hand rake or a fork to comb through the plants and pull the flowers off in bulk, then pick out the stems. The more you pick, the more the plant flowers, so harvest at least once a week through summer.

Top tips

• Pick when fully open.
• Pick often.
• Dry on a tray.
• Store in a dark jar.

Steep a handful of fresh flowers (or a teaspoon of dried) in boiling water for five minutes for a soothing tea. The flavour is mild, fruity and floral. Use flowers to flavour syrups, shortbread, custards and honey.

Dried flowers keep for a year in an airtight jar. Avoid chamomile if you are allergic to daisies or ragweed.

Chamomile tea tastes best made from fresh flowers; use a small handful per cup, cover and steep so the volatile oils do not escape. It makes a lovely cold infusion with lemon and honey, and can be added to bath sachets and homemade skincare.

Top tips

• Steep for 5 minutes.
• Dry flowers for winter tea.
• Add to shortbread.
• Check for allergies.