Medicinal Chamomile
German Chamomile transforms any garden into a fragrant sanctuary with its abundant white and yellow daisy flowers that bloom from June through August. This beloved annual herb reaches 12-24 inches tall and thrives in zones 2-9, ready for harvest in just 60-69 days. Originally from Western Asia, this drought-tolerant variety produces exceptionally high levels of chamazulene, creating an extra sweet and floral scent that the ancient Greeks called 'little apples.'
Full Sun
Moderate
3-9
24in H x 12in W
Annual
Low
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German Chamomile stands out for its remarkable self-seeding ability and exceptionally sweet fragrance that comes from high chamazulene content. The tiny white daisy flowers with bright yellow centers produce a honey-like aroma that's both heady and soothing, making a simple walk through the garden a therapeutic experience. Its drought tolerance and ability to thrive in poor soils, combined with natural pest resistance, makes it remarkably easy to grow while providing continuous harvests throughout the growing season.
German Chamomile flowers are primarily harvested for making soothing herbal tea, using either three fresh flower heads or 3-4 tablespoons of dried flowers steeped for five minutes. The flowers are also valued in natural skincare, appearing in facial sprays, hair conditioners, and perfumes due to their antioxidant-rich oils. Beyond personal use, chamomile tea serves as an effective organic antifungal treatment for other garden plants, while the fresh or dried flowers add fragrance to potpourri and natural remedies.
Start seeds indoors 4-6 weeks before the last frost date at soil temperatures of 65-85°F. Press seeds gently onto the soil surface without covering, as they need light to germinate.
Transplant seedlings 4-6 weeks before the average last frost date when soil temperature reaches 65-85°F, as this hardy annual can tolerate light frosts.
Direct sow outdoors as soon as soil can be worked in spring, 4-6 weeks before last frost. Seeds germinate quickly and plants will bloom by midsummer.
Harvest flowers when they are fully open and the white petals begin to bend backward from the yellow centers, typically 60-69 days after sowing. Cut flower heads carefully in the morning after dew has dried, and harvest repeatedly throughout the season as new blooms appear. For highest essential oil content, harvest when blooms are just beginning to appear.
Cut back lightly throughout the growing season to encourage bushier growth and prevent the upright plants from becoming leggy. Regular deadheading of spent flowers promotes continued blooming from summer through fall.
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“German Chamomile originated in Western Asia before being cultivated throughout Europe, where it became deeply woven into traditional medicine and daily life. The ancient Greeks recognized its healing properties and named the golden flower centers 'little apples' for their spherical shape and aromatic qualities, using them to treat fever, improve mood, and induce relaxation, even incorporating them into beer-making. This heirloom annual has been carefully preserved and bred for drought tolerance and high chamazulene content, maintaining its reputation as one of the most beloved and therapeutic herbs in cultivation.”