Synonymous with tea culture, chamomile is also a fierce companion plant and fragrant ground cover for the garden. It has a strongly perfumed flower that helps repel a multitude of pests and when completely desperate can be used as a green, raw deodorant.
There are two main varieties available, German and Lawn.
German chamomile, a more upright annual plant with clustering flower heads, is use for flavouring in foods and beverages, as well as infused in cosmetics and soaps. It can also be used to treat inflammation and irritation of the respiratory tract and the common cold. Lawn chamomile, native to Western Europe, is a mat forming, creeping perennial with more feathery leaves than German. It gives off a delightful scent when agitated and so is our favoured variety as a raw deodorant.
PLANTING
Best to propagate indoors or in a mini-greenhouse prior to spring and then transplant into your patch when daytime temperatures regularly surpass 18-20 degrees.
WATERING
In ground: Water daily for the first 4 weeks and 3-4 times a week in the absence of rainfall thereafter. Watering frequency may need to be elevated during hot weather.
In Pots: Water daily, in the absence of rainfall, for the entirety of its lifecycle. The best practice is to water in the morning, however on extremely warm days a late afternoon water may also be necessary.
MAINTENANCE
Make sure the soil has compost and a slow-release nitrogen-rich fertiliser worked through it prior to planting into the patch.
After one month thin out any seedlings and apply a monthly dose of liquid seaweed fertiliser. Mulch to a depth of 3–5cm using pea straw, lucerne hay or sugar cane mulch.
HARVESTING
Chamomile is ready to harvest once the flower petals begin to droop backwards, which usually occurs in late summer or early autumn, about 12 weeks or more after planting. To harvest, gently pinch the stem just below the flower head and pop them off. The foliage of the plant is also edible and can be used fresh in salads.
TIP
