Chamomile (Matricaria chamomilla) is also known as German Chamomile or
Wild Chamomile. It is an annual flowering plant in the daisy family that is
used as an herbal tea. It is known for its curative properties including
treating anxiety and an upset stomach.
It is also a terrific pollinator plant and repels some
insect pests -- making it a good companion to other edible crops. It is native
to Europe and is hardy from USDA zones 2 to 9.
A close relative is Roman chamomile (Chamaemelum nobile) – it is a creeping groundcover that is
perennial and used herbally in the same way as German Chamomile.
Chamomile prefers rich soil in a sunny location. It can
survive in hot climates, with some protection from the afternoon sun, but it
does better in the cool spring and fall seasons in our region.
It does not need any fertilizer and it grows as well in
containers as in the ground.
Chamomile is easy to start from seed or you can purchase a
small plant. In future years, you may find it reseeding itself where it grew
before and you may never need to buy it again!
To harvest chamomile, cut off the flower spikes and hang
them upside down to dry for a few weeks to concentrate the flavors. After they
are dry, snip off the flowerheads and place them in a jar. Add a spoonful or so
to a teacup and pour boiling water over them. Let them steep about 5 minutes,
sip and enjoy.
Chamomile: You Can Grow That!
The video was produced
by Washington Gardener Magazine as part of our Plant Profile
series for Mid-Atlantic USA gardeners.
Audio and text by Kathy Jentz
Edited by Jamie Oberg
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