Chamomile is an ancient herb known globally for its gentle, apple-scented flowers and calming properties when steeped into tea. The two common varieties are German chamomile (Matricaria recutita), an annual producing a heavy yield, and Roman chamomile (Chamaemelum nobile), a lower-growing perennial. German chamomile is preferred for those seeking a large harvest of blossoms for tea. Starting this herb from seed is the most economical way to cultivate a significant patch.
Preparing the Environment and Sowing Seeds
Successful germination requires selecting a light, well-draining seed-starting mix. Chamomile thrives best in loamy soil (pH 5.6 to 7.5), which should be prepared in shallow flats or small pots. Seeds can be started indoors four to six weeks before the last expected frost or sown directly outdoors in early spring.
Chamomile seeds require light to germinate, so they must not be buried. Scatter the seeds thinly over the surface of the pre-moistened soil, then gently press them down for good contact. Place the trays in a bright location, ideally receiving 12 to 16 hours of light daily from a sunny window or grow lights.
Maintain consistent moisture, ensuring the soil is never waterlogged. Chamomile seeds germinate best within a temperature range of 65°F to 75°F. Seedlings typically emerge within ten to fourteen days.
Nurturing Seedlings and Ongoing Care
Once seedlings sprout, they must be thinned to prevent overcrowding and encourage robust growth. When plants reach one or two inches in height and have developed three to four true leaves, thin German chamomile to a spacing of eight to twelve inches apart. Overcrowding leads to weak stems and reduced flower production.
When transplanting to a garden bed or containers, extreme care must be taken to avoid disturbing the delicate root system. Moving small seedlings aids establishment, as chamomile is temperamental about root disturbance. The final planting site should receive full sun for the best flowering, though partial shade is tolerated in hot climates.
Established chamomile plants are hardy and do not require heavy fertilization, though amending the soil with compost before planting is helpful. Water regularly until established, ensuring the soil remains consistently moist without becoming soggy. Consistent weed management is important, as young plants can be easily smothered by surrounding growth.
Harvesting and Utilizing Chamomile Flowers
The harvest period begins when the flowers are in full bloom, identifiable by the white petals lying flat and the yellow center disk being fully developed. Harvesting at the correct stage ensures the highest concentration of the essential oils that contain the herb’s beneficial compounds. The optimal time to pick is late morning, after the dew has evaporated but before the intense heat of the midday sun reduces the oil content.
To harvest, gently snap or pinch the flower head off just below the base, avoiding the foliage and main stems. Picking the flowers encourages the plant to produce more blooms, allowing for multiple harvests throughout the growing season. This continuous collection promotes a higher overall yield.
Drying Chamomile Flowers
After harvesting, the flowers must be dried immediately to prevent mold and preserve their aromatic qualities. Spread the blossoms in a single layer on a fine mesh screen or tray in a dry, dark, well-ventilated area, away from direct sunlight.
Alternatively, a food dehydrator can be used on the lowest setting, typically around 86°F, to prevent the degradation of medicinal substances. Once the flowers are completely dry and feel crisp, they can be stored in an airtight container in a cool, dark place for up to a year, ready to be brewed into a soothing tea.