Chamomile is a widely cherished herb, recognized globally for its small, daisy-like white and yellow blossoms. It is most commonly used to make soothing tea, but the fragrant flowers are also prized for essential oils, skincare products, and traditional remedies. Achieving the highest quality product depends entirely on collecting the flowers at the peak moment of their development. Proper timing and method are crucial for preserving the delicate flavor and beneficial compounds.
Identifying the Optimal Harvest Window
The quality of the final harvest is determined by the precise stage of the flower head’s maturity. The optimal moment to pick a chamomile flower is when the white ray petals are fully extended, sitting horizontally or slightly upward, before they begin to droop toward the stem. This stage usually occurs three to five days after the bud first opens, marked by the central yellow disc florets being about two-thirds open. Harvesting past this point, when petals start to turn brown or curl downward, means the concentration of valuable essential oils has already begun to decline.
Harvesting generally begins in late spring through early summer, typically starting in June and continuing into September. The time of day also significantly impacts the potency of the harvest. It is best to gather the flowers in the late morning, usually between 10 AM and 12 PM, after the morning dew has completely evaporated. This timing ensures the flowers are dry, preventing mold during drying, and captures the essential oils at their maximum concentration.
Proper Harvesting Techniques
Harvesting requires careful attention to remove only the desired parts of the plant. Chamomile’s medicinal and aromatic value is contained within the flower heads, so the goal is to collect the blossoms with as little stem and leaf material as possible. Green plant matter can introduce bitter, grassy notes into the final product, detracting from the flower’s natural fragrance.
The most common technique involves gently pinching or plucking the flower head just below the base of the blossom using the thumb and forefinger. Gardeners may also use small scissors for a cleaner cut, or employ a finger-comb technique to gently strip the heads off the stems. Handling the delicate flowers as little as possible is important to avoid bruising, which negatively affects the ingredients within the flower.
Frequent picking promotes an extended harvest season. Removing the open flowers encourages the plant to produce new blooms throughout the summer, often allowing for multiple harvests per week during the peak period. This practice prevents the flowers from going to seed, which signals the plant to stop blooming and ends its production cycle.
Drying and Storage Methods
Immediately following collection, fresh chamomile flowers must be gently dried to preserve potency and prevent spoilage. Air drying is a preferred method, involving spreading the flowers in a single layer on a fine mesh screen or clean tray in a dark, dry, and well-ventilated location. Avoiding direct sunlight is important because light can degrade volatile essential oils and weaken the flower’s fragrance.
If using a food dehydrator, the temperature should be set to the lowest possible setting, ideally around 95°F (35°C), to prevent the heat from vaporizing the active compounds. The flowers are ready for storage when they feel completely crisp and papery and crumble easily when touched. Air drying typically takes one to two weeks, depending on the humidity.
To maintain the quality of the dried chamomile, it must be stored correctly for long-term use. Airtight containers, such as glass jars with tight-fitting lids, are recommended to keep out moisture and oxygen. These containers should be placed in a cool, dark location away from heat and light, which can degrade the flavor and medicinal properties. Stored properly, the dried flowers retain their soothing qualities and fragrance for up to one year.