The beauty of growing your own chamomile is you can pick just the flowers which look beautiful floating in the teapot or cup of tea. I personally like the German over the Roman chamomile. The Roman just seems to fruity to me. The meditation part of this recipe comes from spending a couple of hours outside carefully picking each of these flowers. Seems tedious but then you find yourself adrift in thought, smelling the beautiful scent of chamomile, and the soothing buzz of insects cruising from bud to bud. I eventually wind up with about a gallon container full of flowers. I will put the flowers on a large screen to dry and I won't drink any of this tea till late fall or early winter. But rest assured when I do it will instantly take me back to the warm early summer afternoon of flower picking. I really like it when I can find a little bit of summer in winter. —thirschfeld
water per person
heaping, of chamomile flours
mild flavored honey to taste
In This Recipe
Bring the water to a boil. Turn it off and let it rest for 1 minute. Pour the water over the chamomile and steep it for 4 minutes. Any longer and I find it gets bitter for my taste. Pout into cups and sweeten with honey to taste. Serve and sleep tight.