Chamomile, derived from the plant species Matricaria recutita (German chamomile) or Chamaemelum nobile (Roman chamomile), is a popular herb cultivated worldwide for its soothing, apple-scented blossoms. The therapeutic benefits, often sought for their calming properties, are concentrated in the flower heads. To capture the full potency of these compounds for tea, proper harvesting and drying techniques are necessary. Carefully preserving the flowers ensures the maximum concentration of aromatic essential oils remains intact for long-term use.
Recognizing Peak Bloom
Identifying the precise moment to harvest is paramount. Chamomile flowers are ready for picking when they are fully open, but before the white ray petals begin to droop backward toward the stem. At this peak stage, the petals should be flat or slightly raised, radiating around a prominent, vibrant yellow central disk. Waiting too long allows the flower to pass its prime, resulting in a noticeable decline in the quality and aroma of the final tea.
The ideal time of day for harvesting is mid-morning, shortly after the morning dew has completely dried from the blossoms. Essential oil content, which is responsible for the flavor and calming effects, is generally highest before the intense heat of the afternoon sun begins to dissipate the volatile oils. Since chamomile is a continuous bloomer, producing new flowers over several weeks, returning to the patch every few days will ensure you collect only the freshest, most potent blossoms.
Proper Harvesting Methods
The most flavorful and potent tea is made exclusively from the flower heads, as the green leaves and stems can introduce a bitter note to the infusion. The goal is to separate the flower head from the stem with minimal handling and without crushing the delicate petals. Bruising the flowers can prematurely release the volatile oils, diminishing the quality of the dried product.
The simplest method is to gently pinch or snap the flower head off just beneath the base of the yellow center using your thumb and forefinger. Alternatively, small, sharp scissors or snips can be used to achieve a cleaner cut. Collect the harvested flowers in a wide, shallow container or basket to prevent them from compacting, which could trap moisture and promote spoilage before drying. By harvesting only the blooms and leaving the rest of the plant intact, you encourage the plant to produce a subsequent flush of flowers.
Preparing Chamomile for Storage
Immediately after harvesting, the flowers must be dried to remove moisture. Air drying is the preferred method for preserving the delicate essential oils and color. Spread the flowers in a thin, single layer on a fine mesh screen or a clean baking sheet lined with parchment paper. This arrangement ensures optimal air circulation around each bloom, which is necessary to prevent mold growth.
The drying area should be dark, warm, and well-ventilated, with temperatures ideally ranging between 70 and 85°F. Direct sunlight or excessive heat should be avoided, as ultraviolet light and high temperatures can quickly degrade the therapeutic compounds. Depending on the humidity, air drying can take between one and two weeks. The flowers are fully dried when they feel papery and crisp to the touch, crumbling easily when gently squeezed, with no remaining pliability or dampness in the central yellow cone.
Storing and Maintaining Quality
Once the chamomile is completely dry, it must be stored correctly to maintain its potency and aroma. Transfer the dried flowers to an airtight container, such as a glass jar with a tight-fitting lid, to protect them from moisture and oxygen. Glass is often preferred, though opaque containers are best to block light exposure.
The sealed container should be stored in a cool, dark location. Moisture, heat, and light are the primary factors that cause essential oils to degrade. Properly dried and stored chamomile will retain its peak flavor and aroma for approximately six months to one year. A noticeable lack of the characteristic sweet, apple-like fragrance indicates the herb has lost much of its potency and may need to be replaced.