Chamomile |
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| Common Name | Chamomile |
| Scientific Name | Anthemis nobilis |
| Other names for Anthemis nobilis include Roman Chamomile, Garden Chamomile, Ground Apple, Low Chamomile, Whig Plant, Manzanilla, and Maythen. Roman or English chamomile is the plant most often used in herb gardens. It is the emblem of the sweetness of humility. Pronounced "kamomeel," the word chamomile comes from the Greek kamai, meaning "on the ground," and melon, meaning "apple," for ground apple. The Spanish word, manzanilla, also means "little apple." When bruised or walked on, chamomile produces a delightful apple-like odour, making it one of the oldest favourites among herbs. Shakespeare's Falstaff said of it, "The more it is trodden on, the faster it grows, yet youth the more it is wasted, the sooner it wears." This, perhaps, derives from the ancient Egyptian belief that chamomile prevented ageing. Tea prepared from the flowers is thought to be a moderate sedative. It is also soothing for indigestion and good for flatulent colic, fever, and restlessness in children. | |
| Plant | Perennial, hardy to - 26ºF ( - 29ºC). An evergreen, its aromatic leaves are light, bright green, and finely cut. Chamomile is found wild in dry fields and around gardens and cultivated grounds. The solitary terminal daisy-like flower heads with their yellow, disc-like centres and silver white petals, rise above the plant in June and July. |
| Height | 3 to 12 inches |
| Soil | Moist, well-drained soil. |
| Exposure | Sun or partial shade. |
| Propagation | By seeds or root division. Sow seeds 1/4 inch deep in spring or fall during the third lunar phase. The seeds, however, are slow to germinate. You can also take root divisions or rooted pieces off established plants and replant these. |
| Care | Plants should be 6 inches apart, in a clean, weed free area. Chamomile is a creeping herb, and the stems root themselves as they spread. When mowed, chamomile makes a good lawn substitute. It can also be used as a ground cover. In regions with dry, hot summers, it dies and must be established again by replanting. |
| Part used for Tea | Flowers. |
| Taste | Light, apple-like. |
| How to Brew | By INFUSION: 1 tablespoon of fresh flowers or 2 teaspoons of dried flowers to 1 cup of boiling water. Steep for 1/z hour or to taste. |
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