Roman Chamomile

Roman Chamomile  Chamaemelum nobile  

BOTANICAL SAMPLE 

DISCOUNTED

Seeds per packet ~ 50

Origins and History

Roman Chamomile, Chamaemelum nobile, is a centuries-old medicinal and culinary herb native to western Europe, particularly the British Isles, France, and Spain. It has long been cultivated for its calming and aromatic properties, with written records dating back to ancient Rome, where it was valued for its soothing effects and fragrance. Medieval monasteries often grew chamomile in physic gardens, and it later became a staple in European herbalism, used in teas, tonics, and ointments. Its enduring reputation as a “plant physician”—believed to improve the health of nearby plants—has made it an heirloom herb cherished in gardens across generations.

Appearance and Characteristics

Roman Chamomile is a low-growing perennial groundcover, typically reaching 6–12 inches in height. It has finely divided, feathery green foliage with a delicate, apple-like fragrance when brushed. The daisy-like flowers are small, with white petals surrounding a yellow button-like center, blooming from late spring through early autumn. Unlike its annual cousin German Chamomile (Matricaria recutita), Roman Chamomile spreads by creeping rhizomes, making it suitable for use as a living carpet, between stepping stones, or as a soft lawn alternative.

Culinary Uses

While more commonly recognized for its medicinal and aromatic qualities, Roman Chamomile flowers are edible and often used to make herbal teas prized for their calming and digestive benefits. The flowers can also be infused in syrups, vinegars, or cordials, adding a delicate apple-like note. Its use in desserts, custards, and light cakes has grown in modern herbal cuisine, and the dried blossoms are sometimes blended into herbal mixtures for both flavor and fragrance.

Growing Tips (Vegetation Zones and Sowing Depth)

Roman Chamomile thrives in USDA Zones 4–9, preferring full sun to partial shade and well-drained sandy or loamy soils. Seeds are tiny and require light to germinate, so they should be sown very shallowly—pressed lightly onto the soil surface without covering or covered with only a fine dusting of soil. The optimal sowing depth is no more than 1/16 inch. Seeds germinate in about 10–14 days at temperatures between 65–75°F. Chamomile tolerates drought once established but does best with consistent but light watering. Gardeners often plant it in rock gardens, borders, or as edging where its fragrance is released when stepped on.

Harvesting Guidance

Flowers should be harvested when fully open, typically on warm, dry mornings to capture peak aromatic oils. Regular picking encourages new blossoms throughout the season. Flowers can be used fresh or dried by spreading them in a single layer in a well-ventilated, shaded area until crisp. Once dried, they should be stored in airtight containers away from light to preserve their potency. Leaves are rarely harvested, as the flowers hold most of the flavor and medicinal qualities.