DESCRIPTION: This is the botanical name for Roman Chamomile. Chamomile is a half-hardy, creeping perennial that is usually grown as an annual. This plant is preferred to Sweet False Chamomile (Matricaria recutita). Its stems grow up to a foot high and wide and they are covered with lacy, finely divided leaves. They produce small, white flowers that resemble daisies. The entire plant has the fragrance of apples.
POTTING: Chamomile grows best in a sunny position in well-drained, sandy soil that is slightly acidic. It will tolerate light shade. When setting out seedlings, pull out any that are unusually tall. These are probably seedlings of the aggressive and less desirable Sweet False Chamomile. The flowers are the only edible part of Chamomile. When they are in full bloom, cut off the flowers with the stem tips and let them dry. Seed-eating insects commonly infest the drying flowerheads; if they are a problem, spread the flowerheads on a cookie sheet and bake them at 120 degrees Fahrenheit for 30 minutes, then gently sift through a colander. Use the dried flowers for teas or tisanes.
PROPAGATION: Start from seeds or cuttings in early spring and transplant to the garden after danger of frost is gone.
VARIETIES: C. nobile.