Roman chamomile is a low-growing, fragrant perennial belonging to the daisy family (Asteraceae). Unlike the more common German chamomile, Roman chamomile is mainly cultivated for its aromatic flowers and the essential oil extracted from them. The flowers have a pleasant fragrance and a delicate sweet, herbal flavour with hints of apple and honey, complemented by a slight bitterness. In the kitchen, Roman chamomile is mainly used as a culinary herb and flavouring. Its best-known use is as an herbal tea, prepared by steeping one to two teaspoons of dried flowers in a cup of hot water for five to ten minutes, resulting in a mild, aromatic infusion. The flowers are also used to flavour desserts such as custards, ice cream, panna cotta and biscuits. They add a refined note to herbal liqueurs, syrups and cocktails, and can be infused into honey or vinegar to create subtly flavoured products. Roman chamomile also pairs well with fruit, particularly apples, pears, apricots and citrus fruits. Because of its slight bitterness, it is generally used in moderation.
In addition to its culinary value, Roman chamomile has a long history as a medicinal herb. The flowers contain essential oils, flavonoids and sesquiterpenes. Traditionally, they have been used to support healthy digestion and relieve mild digestive complaints such as bloating. An infusion of the flowers is also enjoyed as a calming tea to help ease stress and nervousness. It may also be used as a gargle to soothe sore throats and mouth irritation. Externally, compresses or ointments made with Roman chamomile are traditionally applied to sensitive or irritated skin. Although these uses have been known for centuries, scientific evidence supporting many of these effects remains limited. People who are allergic to plants in the daisy family, such as ragweed, daisies or tansy, may also experience allergic reactions to Roman chamomile.
Roman chamomile is also valued as a natural dye plant. The flowers produce a soft yellow dye suitable for colouring wool, silk and, when used with a mordant such as alum, cotton. Depending on the strength of the dye bath and the mordant used, shades range from pale yellow and warm straw yellow to rich golden yellow. To prepare the dye bath, the flowers are gently simmered for about one hour. Without a mordant, the colour is generally less intense and less colourfast. Historically, Roman chamomile was widely used to dye textiles yellow or golden yellow. Wool in particular developed a warm golden hue, while handmade paper could also be given a soft cream colour using the flowers. Thanks to these versatile qualities, Roman chamomile holds a special place among herbs. It is appreciated not only for its delicate aroma and flavour in the kitchen, but also as a traditional medicinal herb and as a natural source of a gentle yellow dye for textiles and paper. Roman chamomile flowers from June till September. Hardy perennial. Height: 10 - 30 cm.
Outdoor sowing: April - July
Germination: 10 - 14 days
Germination temp.: 15 - 18 °C
Sowing depth: shallow - ½ cm
Plant spacing: 20 - 30 cm
Planting position: full sun
Harvesting period: June - August
Flowering period: June - September
Sow Roman chamomile directly outdoors from April onwards in a sunny location. Scatter the seeds thinly over the soil surface and lightly rake them in so they are covered with no more than ½ cm of soil. Firm the soil gently and keep the seedbed evenly moist during germination. At a soil temperature of 15 - 18 °C, seedlings usually emerge after 10 to 14 days. Keep the seedbed free of weeds during the first few weeks so the young plants receive sufficient light and space. Once the seedlings are large enough to handle, thin them to a spacing of 20 - 30 cm. Roman chamomile spreads by short runners, gradually forming a dense, fragrant ground cover. To encourage compact and even growth, trim the plants regularly. This stimulates the development of new side shoots, which can be divided and replanted elsewhere if desired. Roman chamomile is a hardy perennial. In a sheltered position with well-drained soil, it overwinters reliably and produces fresh growth again in spring.
Harvest the flowers from June to August, preferably on a dry, sunny day when they are fully open. The flowers can be used fresh or dried for later use as herbal tea, a culinary herb or a natural dye. Hang the harvested flowers upside down by their stems in a dry, bright, well-ventilated place. Drying takes approximately 1 to 2 weeks. Once completely dry, crumble the flowers and store them in an airtight glass or plastic container. When kept in a cool, dry, dark and frost-free place, the dried flowers will retain their quality for up to 12 months.
