How to grow chamomile
Overview
Chamomile is a fast-growing annual herb prized for its apple-scented flowers and foliage. It is grown for culinary tea, aromatic potpourri, and as a gentle companion plant. For best results, treat it as a seasonal crop and harvest regularly to extend its productive life.
Varieties
- Matricaria chamomilla — The standard German chamomile, widely available and best for tea.
- Chamaemelum nobile — Roman chamomile, a perennial with a stronger apple scent; less common in Australia.
Soil Preparation
Chamomile prefers a light, well-drained soil with a pH between 5.6 and 7.5. Enrich with compost before planting, but avoid heavy clay or waterlogged conditions. A sandy loam is ideal.
Growing Guide
Sow chamomile seed directly into finely raked soil in a sunny, well-drained position. Scatter seed thinly and cover with a light dusting of soil or vermiculite; keep consistently moist until germination. Thin seedlings to 20–30 cm apart once they reach 5 cm tall. Avoid transplanting if possible, as chamomile has a delicate taproot that resents disturbance.
Sowing
Sow chamomile seed directly on the surface of fine soil and barely cover; seeds need light to germinate. Germination takes 7–14 days at 15–20°C. Direct sowing is preferred over transplanting due to the fragile taproot.
Care
Feed chamomile with a balanced liquid fertiliser every 4–6 weeks during active growth. Pinch off spent flowers regularly to encourage continued blooming and prevent self-seeding. After the main harvest, cut plants back by one-third to promote a second flush of flowers.
Companion Planting
Chamomile is a classic companion for brassicas like cabbage and broccoli, and is said to improve their flavour. It also grows well near onions and other alliums. Avoid planting near heavy feeders like corn or potatoes, which may compete for nutrients.
Common Pests & Risks
Aphids are the most common pest on chamomile, especially on new growth. Spray with a strong jet of water or apply a dilute neem oil solution. Thrips can also occur in hot, dry weather; use insecticidal soap if needed.
Harvesting
Harvest chamomile flowers when they are fully open and the white petals begin to curve back. Pick in the morning after dew has dried for best flavour. For tea, dry flowers in a single layer in a warm, airy spot out of direct sun.
In the Kitchen
Use fresh or dried chamomile flowers to make a mild, apple-flavoured tea. Steep 1–2 teaspoons of dried flowers in boiling water for 5 minutes. Store dried flowers in an airtight jar away from light for up to a year.
Troubleshooting
Yellow leaves: overwatering or poor drainage. Reduce water. Brown edges: underwatering or heat stress. Increase water. Leggy growth: too little light. Move to full sun. Flowers not opening: too much shade. Move to sunnier spot. Powdery mildew: poor air circulation. Space plants further apart.