Season: Summer
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Matricaria chamomilla is a member of the Asteraceae family, native to southern and eastern Europe. Today the plant can be found on all continents. It has a branched, erect and smooth stem, which grows to a height of 15–60 cm (6–23.5 in). The long and narrow leaves are bipinnate or tripinnate. The flowers are borne in paniculate flower heads (capitula). The white ray florets are furnished with a ligule, while the disc florets are yellow. The hollow receptacle is swollen and lacks scales. This property distinguishes German chamomile from corn chamomile (Anthemis arvensis), which has a receptacle with scales. The flowers bloom in early to midsummer, and have a strong, aromatic smell.
The flowers contain a blue essential oil, what gives it the characteristic smell and interesting properties. This colour characteristic of the oil, attributable to the chamazulene it contains, explains why the plant is also known by the common name Blue Chamomile. The fruit is a yellowish-brown achene.
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Mature Height
24 Inches |
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Mature Width
12 Inches |
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Light
Half Sun |
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Water
Moderate |
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Uses
Chamomile may be used as a flavoring agent in foods and beverages, mouthwash, soaps, or cosmetics. It is used to "upholster" chamomile seats, raised beds which are about half a meter tall, and designed to be sat upon. Chamomile lawns are also used in sunny areas with light traffic.
Chamomile tea is a herbal infusion made from dried flowers and hot water, and may improve sleep quality. Two types of chamomile used are German chamomile (Matricaria recutita) and Roman chamomile (Chamaemelum nobile).
Chamomile has historically been used in making beer and ale. Unlike for tea, in which only the flowers are used, the whole plant has been used to make beers and ales, adding a bitter flavor component favored by craft breweries and homebrewers.
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RECIPES
Chamomile Lollipop
PREP: 35 MINUTES
INGREDIENTS
1 Cup Granulated Sugar
2 Tbsp Corn Syrup
3 Tbsp Water
1 Pinch of Sea Salt
30 Chamomile Flowers
Candy Thermometer
Lollipop Mold
Lollipop Sticks
INSTRUCTIONS
1. Stir together sugar, corn syrup, salt, and water in a small saucepan.
2. Clip candy thermometer to side of saucepan, making sure the tip does not touch the bottom, and is resting within the candy liquid.
3. Bring mixture to a boil over high heat.
4. Using a small pastry brush dipped in water, wash down the sides of the saucepan to prevent crystals from forming.
5. Continue to heat without stirring until the bubbling mixture reaches the hard-crack stage 300F degrees.
6. Remove pan from heat.
7. Place lollipop sticks in mold.
8. Working quickly, fill the candy mixture molds 2/3 full. Carefully place 2-3 chamomile flowers, face-down on the hot candy.
9. Fill in the rest of the candy mold with hot candy.
10. Allow candy to harden.
11. Remove from molds.
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