Roman Chamomile

£4.00

Roman Chamomile is a perennial, small and creeping plant with daisy-like flowers. Commonly used to make herbal infusions for medicinal uses, the plant has a wonderful, sweet, fruity scent.

While it is probably the most popular and well-known therapeutic plant, chamomile is also a popular ingredient in a number of magical rituals. When it comes to deities, chamomile is linked to Cernunnos, Ra, Helios, and other sun gods.

At the same time, the Vikings had a more practical use for chamomile, adding it to their hair shampoos to aid in the lightening of blond hair.

In a number of folk magic traditions, particularly those of the American south, chamomile is known as a lucky flower; if you’re a gambler, washing your hands in chamomile tea will ensure good luck at the gaming tables.

Common name Chamomile
Latin name Anthemis nobilis
Variety Roman
Quantity 700 seeds
Plant size Height: 30 cm
Width: 20 cm
Container size Height: 30 cm
Width: 30 cm
Companion plant(s) Cucumbers, bunching onions, basil, lavender
Planting outdoors Apr to Jun
Sep to Oct
Germination 10 to 15 days
Harvesting 40 to 60 days
Planting 3 cm to 5 cm at 0.5 cm depth
Thinning 10 cm to 20 cm
Light Full sun to partial shade
Soil Well-drained, light and moist soil
Watering Regular watering, allow to dry out
Feeding Not required
Caring Roman Chamomile is resistant to drought and can survive for some time without water. This makes it a plant that has good ground cover if kept short and is ideal for use as a lawn substitute.
Beneficial wildlife Attracts bees and butterflies.
Pests Promotes the health of nearby plants
Harvesting Pick the flowers when in full bloom, early in the morning. Dry in a warm, dry, well-ventilated area, turn and shake regularly. Chamomile should be dry in around four days
Eating Medicinal properties: Chamomile tea has so many health virtues, making it an ideal family remedy.

How to eat: It is commonly known that chamomile is used to make herbal tea, yet its flowers are also edible. It makes a lovely addition to cakes, biscuits and puddings since its flavour lends a natural, gentle sweetness and pleasant floral notes to any dessert. It can also bring an element of acidity and herbal flavour to help you create a savoury meal—if you are willing to stretch your culinary skills using this unique ingredient!

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