Chamomile

Chamomile is a well-known, fragrant herb with small daisy-like flowers and a soft, floral flavour. In the kitchen, chamomile is mainly used for infusions in hot drinks, syrups and light desserts, where it adds a honeyed, herbal nuance.

Latin name: Matricaria chamomilla
Origin: Europe and Western Asia
Plant family: Daisy family (Asteraceae)
Height: 15–50 cm
Flowering period: May–September
Lifespan: annual

Description

Chamomile, often referring to German chamomile, is a delicate, airy plant with strongly branched stems and narrow, finely divided leaves. The flowers are recognisable by their white ray florets around a yellow centre; in German chamomile, the flower head is hollow and releases a clear aromatic scent when rubbed between your fingers. Chamomile likes light, sunny places and, once established, can self-seed easily.

There are several “chamomiles” that look similar, but in culinary use it is mainly Matricaria chamomilla that is valued for its gentle aroma. The flower heads are the most aromatic part; the leaves are less interesting in the kitchen.

In the kitchen

Chamomile has a soft, floral flavour with light notes of apple and honey. It is at its best when infused: in hot water for a mild herbal tea, but also in warm milk, cream or syrup as a base for custard, panna cotta or ice cream. It is better not to boil chamomile for too long; a short infusion keeps the aroma fresh and prevents harsh bitterness.

In savoury dishes, chamomile works subtly: think of a light stock, tender vegetables or a dressing with a little chamomile infusion mixed in. Chamomile pairs well with lemon, apple, pear, honey, vanilla, almond and gentle dairy. Use it sparingly and taste as you go, as the flavour can quickly dominate.

In the herb garden

Chamomile grows best in full sun in airy, well-drained soil. Sow directly outdoors from spring onwards; the seeds are small and germinate better when covered only very lightly. Keep the soil slightly moist during germination; after that, the plant copes fairly well with dry conditions.

Harvest the flower heads when the petals are nicely horizontal and the centre is still firm and yellow. Pick in dry weather and use them fresh, or dry them by spreading them thinly in a warm, ventilated place out of direct sunlight. Store dried chamomile airtight and in the dark, so that its fragrance and flavour are preserved for as long as possible.