• Skip to main content
  • Skip to primary sidebar

Slow Living Kitchen

menu icon
go to homepage
  • Start Here
  • Food Preservation
  • Explore + Forage
  • Seasonal Recipes
  • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Food Preservation
    • Explore + Forage
    • Seasonal Recipes
    • About
      • Contact
    • Email
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Published: Apr 25, 2024 by Stephanie Gravalese · This post may contain affiliate links ·

    Get to know Chamomile from Garden to Table

    Have you ever tasted Chamomile? The taste is quite unique, slightly bitter, but not in a bad way. If you've never had it before and plan on using it as a cooking ingredient, it would be best to get to know how to use chamomile before cooking with it. This article will show you how!

    chamomile flowers

    There are two types of chamomile: English and German.English chamomile is a perennial ground covered with daisy-like flowers.
    German chamomile is a re-seeding annual that grows upright and can reach up to 2 feet. Otherwise, the two variables are very similar in how they are used.

    Growing Tips

    Chamomile can easily grow from seed, cuttings, or by dividing established plants.
    This fuss-free, tolerant plant enjoys par9al shade over the full sun. It is also like dry soil, which means it is drought-tolerant.
    Its natural beauty makes chamomile an excellent addition to any kitchen garden. In addition, it's a natural deterrent to pests, so it's a great companion plant.

    Tips for Using Chamomile

    Chamomile is famous as an herbal tea used in essential oils or as tinctures.
    Chamomile tea is easy to make with both fresh and dried flowers. Harvest chamomile flowers when the plant is dehydrated. The evening is best, or wait until the morning moisture has completely evaporated. If you harvest chamomile there before then, mold may form while they dry.
    Dried chamomile adds delicate flavor to teas, infusions, and desserts.

    Harvesting Chamomile

    To put the chamomile to good use, you'll need to harvest it. Gather stems from your plants, or pluck dry individual flowers off the stem. Hang the stems upside down in a spot with good airflow until thoroughly dried.
    Once the flowers have dried out, remove the petals and discard the leaves and stems. Store in a container away from direct sun for later use.

    Chamomile Recipes + Resources

    Chamomile isn't just for making your tea sweetly soothing, it can also be a wonderful flavor enhancer in the kitchen!

    lavender infused honey 6 | Slow Living Kitchen

    How to make infused honey + 11 recipes

    how to dry mint 2 | Slow Living Kitchen

    Herb Conversion: A Guide to Converting Fresh to Dried Herbs

    Ever wonder how to convert amounts of fresh herbs to dried in a recipe? Learn how here.

    field garlic herb butter 02 edited | Slow Living Kitchen

    Using Herbs in Cooking

    Learn to how to use herbs in cooking and how flavors work together

    violet infused vinegar 6 | Slow Living Kitchen

    How to make infused vinegar

    chamomile-infused vinegar would make for a great drinking vinegar . Infused vinegar is a great way to use and preserve edible flowers and herbs!

    More How-To

    • garlic cloves fermented in honey in a glass mason jar
      The Ultimate Guide to Fermented Garlic Honey
    • Ingredients for rosemary salt - rosemary sprigs on a small cutting board next to a brown enamel cup of salt
      How to Dehydrate Rosemary
    • person a bunch of wild onions with left hand. The background is hundreds of foraged wild garlic heads, cloves and leaves
      Beginner's Guide to Identifying Wild Edibles
    • Dandelion tea background, herbal remedy. Dandelion tea, flower, leaves and root on wooden
      How To Make Dandelion Tea
    Avatar of Stephanie Gravalese

    About Stephanie Gravalese

    Hi, I'm Stephanie Gravalese! I'm a food writer, photographer, and recipe developer with a decade of experience in the food industry. Here, I share seasonal recipes, sustainable preservation, and foraging guides for a more intentional kitchen.

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm a food writer, photographer, and recipe developer with a decade of experience in the food industry. Here, I share seasonal recipes, sustainable preservation, and foraging guides for a more intentional kitchen.

    Learn More

    Popular

    • Person placing a in lemon slice into a glass of Ginger infused water
      Ginger Water
    • How to Dry Mulberry Leaves for Tea, Storage, or Herbal Recipes
    • A tall glass of clove water set against a wooden background with a jar of honey and cloves
      How to Make Clove Water
    • stylized image of jars of preserved foods in pantry
      What’s in My Preserved Food Pantry (and How You Can Build Yours Too)

    Preservation Station

    • JLA07019
      Foraging Basics and Safety Tips
    • JLA07155
      The Ultimate Guide to Foraging Tools and Gear

    Footer

    ↑ back to top

    About

    • About Me
    • Recipes
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates.
    • Web Stories

    Contact

    • Contact
    • Let's Work Together

    As an Amazon Associate, I may earn from qualifying purchases.