Chamomile is a beloved herb, recognized for its gentle, apple-like flavor and calming effects when brewed as a tea. While two main types exist—German chamomile (Matricaria recutita) and Roman chamomile (Chamaemelum nobile)—the German variety is the preferred choice for home tea consumption due to its higher concentration of beneficial compounds and sweeter profile. German chamomile is an annual plant that produces prolific flowers, which are the only part of the plant used for tea, as stems and leaves introduce a bitter flavor. This guide focuses on successfully growing and processing these flowers for a high-quality, homegrown herbal tea.
Establishing the Chamomile Patch
Successful chamomile growth begins with proper site selection; the plant thrives in full sun but tolerates partial shade. The soil should be well-drained and only of average fertility. Overly rich soil can lead to poor flower production, and a neutral to slightly acidic pH is ideal for promoting healthy growth.
Chamomile is most commonly started from tiny seeds, which require light for germination, so they should be surface-sown rather than buried deeply. Seeds can be scattered directly onto the prepared soil surface in early spring or started indoors six weeks before the last expected frost. After scattering, lightly press the seeds into the soil and mist the area to keep it moist without washing the seeds away.
If starting indoors, use a spray bottle to water the seeds and cover them with a thin layer of vermiculite to help retain moisture while allowing light penetration. Once the danger of frost has passed, established seedlings should be transplanted into the garden, spacing them about eight to ten inches apart. Adequate spacing ensures good airflow, which is important for preventing fungal diseases later in the season.
Ongoing Care for Maximum Flower Yield
Once established, care shifts toward encouraging a dense, continuous flush of blossoms. Chamomile is hardy and becomes drought-tolerant after settling into the garden. However, supplemental watering is necessary during extended dry periods to prevent stress, especially for container-grown plants which dry out quickly.
The plants do not require additional fertilizer throughout the growing season, particularly if the soil was of average fertility initially. If seedlings were started densely, thinning them to their final spacing helps prevent overcrowding and promotes better air circulation, which defends against fungal issues. Frequent trimming can also help maintain a bushier growth habit, rather than letting the plant become leggy.
While chamomile is relatively pest-free, monitoring for common garden pests like aphids is important, as they can damage the delicate flowers intended for tea. If pests are detected, mild, food-safe interventions are preferable to chemical treatments, given the harvest is for consumption.
Harvesting Flowers for Optimal Tea Flavor
Timing the harvest correctly is crucial to achieving the most flavorful and potent chamomile tea. Flowers should be picked when they are fully open, specifically when the white ray petals are flat or slightly tilted back, but before they begin to droop toward the stem. This stage indicates the highest concentration of essential oils, which are responsible for the characteristic apple-like aroma and flavor.
The best time of day to harvest is typically mid-morning, after the morning dew has completely dried off the blossoms. Harvesting wet flowers increases the risk of mold during the drying process, compromising the batch. Conversely, picking before the sun reaches its peak intensity ensures the flowers have not yet lost volatile oils due to excessive heat.
Only the flower heads should be harvested. The easiest technique is to gently pinch or snip the flower head off the stem right at its base. Frequent harvesting is encouraged, as removing the ready flowers prevents the plant from going to seed and signals it to produce more blooms, extending the harvest season into the summer.
Drying and Storing the Final Product
Proper drying immediately after harvest preserves the flower’s potency and prevents degradation or mold formation. Air drying is the most common and gentle method, involving spreading the harvested flower heads in a single, uncrowded layer. Mesh screens, clean paper, or a baking sheet work well for this purpose, allowing for ample airflow around the blossoms.
The drying location should be cool, dark, and well-ventilated, with temperatures ideally ranging between 70 and 80 degrees Fahrenheit. Direct sunlight and high heat must be avoided, as they degrade the delicate essential oils that contribute to the flower’s flavor. Depending on humidity, air drying can take anywhere from a few days to two weeks.
The flowers are fully dry when they feel completely crisp and papery, crumbling easily between the fingers. Any remaining moisture, especially in the thick yellow center, can lead to mold during storage. Once thoroughly dried, the flowers should be stored whole in an airtight container, such as a glass jar or metal tin, to protect them from moisture and light. Storing them in a cool, dark location ensures the dried chamomile maintains its aroma and flavor for up to a year.