Chamomile (Chamaemelum nobile) offers a profusion of lacy, fern-like foliage and delicate white and yellow flowers, while also supplying the kitchen with the edible herb. The little daisy-like flowers produce a tea that is a relaxing brewed and when dried and the the new flowers include a vibrant garnish. A perennial herb, chamomile flowers all through summer and goes. The herb creates nicely in both inland locations as well as the locations that are moister and thrives in Sunset’s Environment Zones 2 through 24.
Plant chamomile in a well-drained garden mattress that receives sunlight. Chamomile tolerates some shade but will not flower as crops that receive full sunlight as abundantly.
The bed using a 2 inch layer of wood or bark nugget mulch. The mulch stops weed growth across the bottom of the crops and retains soil moisture.
Water chamomile once-weekly. Supply 1-inch of water at every irrigation. If current rainfall equals at least 1-inch the crops do not need irrigation and the soil nevertheless feels moist.
The chamomile is backed by cut after every flush of flowering. Trim back the whole plant by a third of its peak to inspire a fresh flush of flowers and growth. Pinch off flower that is person heads to enhance the look of the plant.
Harvest chamomile flowers for organic use anytime following the blossoms bloom but before they start to wilt. Cut off the stems eliminating no more than a third of the plant in one harvest.
Following the chamomile starts to die back in late fall or early winter prune the whole plant back to within 2 or 3″ of the floor. Remove the clippings in the bed so that they do not harbor disease organisms or insects over the winter months.
Apply a phosphorous- abundant fertilizer in spring when new growth starts. The fertilizer in water per the bundle-directed quantities. Water the plants using the fertilizer answer.