Chamomile is a widely used herb, known for its mild, soothing properties, and comes primarily in two forms: German chamomile (Matricaria recutita) and Roman chamomile (Chamaemelum nobile). The precise moment of harvest directly influences the quality of the final product, governing both the flavor and the concentration of beneficial compounds. Timing the picking of the flower heads is crucial because it dictates the final essential oil content. Proper harvesting ensures the maximum yield of volatile oils, leading to a more effective and aromatic product.
Identifying Peak Harvest Time
Determining the peak moment to harvest chamomile relies heavily on recognizing specific visual cues in the flower’s development. The highest concentration of volatile oils occurs when the flower is fully open. The small white ray petals should be fully extended and flat, sometimes just starting to curl slightly downward toward the stem. Harvesting at this stage captures the maximum amount of compounds like chamazulene and bisabolol, which contribute to its potency.
Pick the flowers before the white petals begin to droop significantly or wilt, which signals that the bloom is past its prime and the essential oil content has started to diminish. The yellow central cone, which contains the majority of the medicinal compounds, should be prominent and visible. The main harvest season generally runs from late spring through early summer, although continuous picking can extend the bloom into early fall.
Optimal Harvesting Techniques
Harvesting should be timed to environmental conditions that maximize the concentration of essential oils in the flowers. The ideal time of day to pick chamomile is mid-morning, between 10:00 AM and 12:00 PM, after the morning dew has completely evaporated. This window ensures the flowers are dry, minimizing the risk of mold during drying, and captures the essential oils at their daily peak concentration.
The preferred method is to pluck only the flower head, or capitulum, with only a minimal amount of stem attached. Plucking the blossoms with your fingers or using small snips just below the flower head is the most selective way to harvest. Including too much green stem or leaf material can introduce a bitter flavor and dilute the concentration of beneficial compounds. Frequent, selective harvesting of mature blooms encourages the plant to produce more flowers, extending the overall yield throughout the season.
Post-Harvest Preparation and Storage
Immediately following the harvest, the flowers must be dried quickly and correctly to preserve their potency and aromatic quality. Spread the flower heads in a single, thin layer across a clean screen or drying rack. This arrangement allows for maximum air circulation, which is necessary for uniform drying and preventing moisture buildup.
The drying location should be dark or shaded, warm, and well-ventilated, ideally between 70°F and 85°F (21°C to 29°C). Direct sunlight must be avoided, as ultraviolet light and excessive heat can degrade the delicate essential oils. The flowers are considered completely dry when they are brittle to the touch and easily crumble between your fingers. This process typically takes one to two weeks depending on the environmental humidity.
Once fully dried, the chamomile must be stored properly to maintain its strength. Use an airtight container, such as a glass jar, to prevent exposure to oxygen and humidity. The container should be placed in a cool, dark location, away from heat or light, which can accelerate the breakdown of the active compounds.