Chamomile-Roman
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Roman Chamomile is a European herb with daisy-like flowers with white petals surrounding a yellow center that stands about 6 inches (15-16 cm) high. It blooms in spring and summer. It's main use is an herbal tea. The word chamomile comes from the Greek "kamai-melon," which is translated as "ground apple" and the herb has a unique apple-like taste which is quite pleasant. It is a perennial up to zone 4, but will also propagate by self sowing. To harvest chamomile flowers for tea, collect them when they are fully open by pulling them off the stem while holding it just underneath the flower. Leave the stems on the plant to encourage new growth. When making tea, the flowers can be used fresh or dried. Use a dehydrator to dry the leaves and flowers or lay them on a tray in a single layer in a warm dry spot for 7-10 days. Store the dried flowers and leaves in a cool, dry, dark environment in an air-tight container.
Growing Instructions:
Start seeds inside about six weeks before the last expected frost. Chamomile needs light to germinate, so scatter the seeds and press them firmly into the soil. Do not cover the seeds with soil. Keep the soil moist and they should germinate in 7-14 days. Transplant outside after the last frost and when the plant is 2-3 inches (6-7 cm) tall. Older plants do not transplant well. Chamomile does best in fertile well-drained sandy loam. Water young chamomile plants about an inch per week. Once the plants are established they will be drought tolerant and like to dry out in between watering, but will need extra water when it is very hot. The plants do best in full sun but will grow in partial shade. They do not do well in humid environments.
