I feel like I’ve been around more Chamomile than ever this Summer (on purpose!).
I’ve always used Chamomile for client projects and arrangements, but this year, I’m finally using it my kitchen.
I sowed my Chamomile seeds in March and it’s now mid July. Talk about practicing patience!! Other than a few signs of stupid powdery mildew, we’ve got a ton of blooms and all is well. This is the first year I’ve grown these from seed and highly recommend it. I hear the word on the street is, the German variety (pictured above) is easiest to start from seed and the ‘Flore Pleno’ variety is easier from a pre-started plant? Speak on it if you know…
I’ve been harvesting the blooms for vases, fresh tea and cocktails (I’ll share some recipes).
The spot I had to use for my Chamomile seeds didn’t have the best soil, so I had to amend (build in the nutrients) it with worm castings and compost. I don’t think this plant is super fussy, it just needs warm soil, water and a sunny spot.
Warning: Chamomile seeds are tiny as hell and can be blown away in two seconds! So careful when opening your seed packets.
These beauties will forever be in rotation in my garden. If you haven’t grown Chamomile, do it. It’s an easier one that’s for sure. Stay tuned for a few Chamomile recipes.