From July through September Chamomile flowers can be seen growing wild in meadows and along the roadsides but they are also grown in many herb gardens.

A traditional herbal medicine, Chamomile is still used for its soothing effect on colds and related ailments.

The oil contained in the plant has a pleasing fragrance, especially that concentrated in the flowers themselves. This oil tends to make the muscles contract and was therefore used to relieve labor pains and cramps.

Tea made from Chamomile flowers is a well-known acquaintance for those who have their own herbal medicine chest. As well as for relieving cold symptoms Chamomle tea is used as a siderotic and to calm the nerves.

Chamomile is an annual which can be grown from seeds sown out in April-May. The seeds take only 1 to 2 weeks to germinate. As soon as the plants are large enough, thin them out to about 12 inches apart. Sow the seeds in pots or trays of sandy soil in early spring and plant them out in the garden when the weather is good enough.

Chamomile is happiest in full sunshine. The plants will survive a slight drought but should be watered if needed and also be given some fertilizer at the beginning of the season.

Chamomile's worst enemy is cold, acid soil. In a well-drained, nourishing soil in a sunny yet sheltered position it will produce a profusion of aromatic flowers and healthy plants which are as good as completely resistant to insects and disease.

Begin to harvest Chamomileflowers in August by cutting off the flower heads with scissors as they open out. Lay the flowers on a sheet of paper and dry them at a low heat in the oven. Store them in a darkened glass jar with a close-fitting lid.

If Chamomile is desired the following year, leave some of the blooms on the plant to rien. Harvest the seeds and use them the following year. If the seed is stored in a dry place, they will remain viable for about 3 years.

NOTE~ Always know what you are harvesting! There are many plants that look very similar to herb plants. Remember this motto:

CHAMOMILE COOKIES

1/4 cup dried chamomile flowers, crushed
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/4 tsp vanilla extract
1 3/4 cup whole-wheat flour

Preheat the oven to 350°F.

1. In a medium bowl, mix the butter and sugar together until smooth. Beat in the eggs and the vanilla until smooth.

2. In a small bowl, stir together the flowers and the flour; then add this mixture to the medium bowl. Mix until well blended.

3. Lightly coat the cookie sheets with cooking spray, then put small teaspoonfuls of the dough onto the cookie sheets.

4. Bake for 8-10 minutes, or until the cookies are golden brown.