Beautiful white daisy-like flowers, around 60cm tall ,with a long history of medicinal use as a safe and gentle herb. Well recognised as a calming tea. It’s a great addition to any garden as chamomile will self seed in situ to grow again the next year.
Seed Sowing
Sow Chamomile direct in a prepared seedbed in autumn, or indoors from March, scattering the seeds over the surface of cool, moist soil. Seeds need light to germinate so either cover with a very thin layer of vermiculite or nothing at all. Allow 2 weeks for germination.
Transplanting
Once germinated, prick out and pot on into individual pots. Transplant your seedlings into their final growing position in May when the risk of frost has passed. They are also suitable for container growing but make sure your pot is at least 6 inches deep.
Plant Care
Keep the area weed-free and consistently watered, especially during hot spells. Chamomile prefers free draining soil so take care not to overwater. You can mulch around the plants to keep moisture and weeds at bay. Once established, Chamomile needs little maintenance other than slightly cutting back when the plants get a little leggy.
Challenges
Generally pest and disease-free, things to look out for are slugs and snails as plants get established or downy / powdery mildew.
Harvest
Harvest regularly as the more flowers you pick, the more that will be produced. Ideally harvest the flowers in the morning when temperatures are low and plant water content is high. Plants will arrange better if left to sit in water for a few hours after cutting.
If drying for culinary or medicinal purposes, harvest the flowers once opened and lay out on a flat, dry surface out of sunlight for a week or two. Store in a sealed container somewhere dark.
Culinary Ideas And Uses
Chamomile has many fantastic medicinal properties and is a great addition to a home apothecary. It’s best known for its anti-inflammatory benefits and power in helping to calm the nerves and relax the body.
Best known as a tea, use 1 teaspoon per cup of fresh or dried flowers and steep in freshly boiled water. For a great sleepy tea, gently warm milk in a saucepan and then pour into a cup, adding a heaped teaspoon of honey, dried chamomile and lavender flowers and leaving to steep for 4-5 minutes.
Seed Saving
Wait for the flowers to dry on the plants and collect by hand. The seeds are very small so spread out on a tray in a cool, dark place to dry further. You can then use your hands on a screen to rub the seeds loose. Store in a cool dark place.
Most popular Herb Seeds
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Coriander – Filtro (Organic)
£2.30 – £4.00 Add to basket This product has multiple variants. The options may be chosen on the product pageCoriander – Filtro (Organic)
A refreshing herb typically used in South Asian and South American cooking. This high-yielding variety is excellent for flavouring curries, stews, rice dishes and as a garnish for soup and in salsa. All parts of the soft, light stems and leaves can be used. The flowers grow in pretty umbels, and if left to seed, the small seed heads can be used fresh or dried and used in cooking for added flavour and texture.
(Approximate seed count – 300)
£2.30 – £4.00 -
Basil – Sweet Genovese (Organic)
£1.95 – £3.50 Add to basket This product has multiple variants. The options may be chosen on the product pageBasil – Sweet Genovese (Organic)
The classic basil variety, very productive, aromatic and perfect for all culinary uses, especially pesto. With large bright green leaves and a smell to die for this is an essential addition to the veg plot. We think you cannot grow too much basil, we use it in almost every meal throughout the summer months. Genovese makes the most superb pesto, aromatic without being overpowering and giving us a much needed taste of sunshine when stored or frozen and then eaten throughout the winter months.
A robust, trustworthy variety of ‘The King of Herbs’ with the perfect balance of aroma and subtlety. It is an essential companion to tomatoes.
(Approximate seed count – 500)£1.95 – £3.50 -
Parsley – Italian Giant (Organic)
£1.95 Add to basketParsley – Italian Giant (Organic)
A large flat-leaved parsley variety with excellent strong flavour – more pungent than curled types. Parsley is probably the most well-known herb in the world. It is native to the Mediterranean region and was first grown mostly for medicinal purposes. It seems to have become more commonly used in Northern Europe since the Middle Ages and is today’s favourite for garnishing, in salads and for cooking.
This Italian variety grows an abundance of dark green leaves. It can be grown in pots as well as in the ground all year round.
(Approximate seed count – 600)£1.95 -
Dill (Organic)
£2.00 Add to basketDill (Organic)
A fine herb used fresh or dried for seasoning and pickling. A beautiful ancient plant originating from the Mediterranean that used to be known for its medicinal properties and is mostly utilised for culinary purposes today.
The fine feathery leaves have a flavourful complex taste and can be chopped and added to sauces to go with fish or vegetables or just sprinkled on top of your meal to add colour and flavour. Traditionally also used for pickling; try using the flowers or seeds too.
(Approximate seed count – 500)£2.00
