Every other weekwe getDown & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more.
Today:Put chamomile to use in more than just a great cup of tea.
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Chamomile flowers look like tiny daisies, and unless you already know better, they seem best suited for delicate decorations on a woodland crown. Butwhile they are in the same plant family—Asteraceae—as daisies,they're more than just a pretty face: They're a useful herb, too. Asteraceae is the same family that artichokes, burdock, and cardoonsbelong to, so it's little wonder that Deborah Madison’s father described the familyas “some rough stuff from out of doors.”
The two most common types of chamomile are Roman (or English) chamomile (Chamaemelum nobile), which is a lower-growing perennial, and German chamomile (Matricaria chamomilla), which is a taller annual. For the most part, they can be used interchangeably, but if you're trying to tell them apart, there are a couple of things to look for. Roman chamomile flowers sit on slightly hairy, single stems (1, below), while German chamomile flowers have multiple flower stems coming off of a central stem, sort of like a menorah made out of flowers (this type of stem is properly called a corymb). If you have dried chamomile flowers, you can cut the flower head (2, below) in half: If it's hollow, it's German; if it's solid, it's Roman. (But you might need to do a few to be sure—sometimes German chamomile flower heads will be solid, too.)
More: Pick up someseedsand grow your own. (Unless you're aiming for a whole field of flowers, you probably won't need achamomile rake, but it's good to know that it's an option.)
Chamomile is used to help soothe upset stomachs, ease stress, and help you get your Zs, but it belongs on your plate, too. Here are 10 ideas for putting chamomile to good use in the kitchen:
1) Add fresh flower heads to salads.
2) Make your own herbal teato enjoy with breakfast.
3) At the end of the day, use your chamomile tea in a hot toddy.
4) Food52er aargersisuggests using chamomile tea to make rice, a tea and honey panna cotta, or tea-poached pears.
5) Dry your chamomile so you have some to enjoy long after the fresh herbs of summer are gone. Heidi Swansondries edible flowers by arranging them in a single layer on a parchment-lined baking sheet. She leaves them for about a week, tossing them with her fingertips every day or so until they are dry and crisp. Once they seem completely dry, she gives them another couple of days to make sure any residual moisture is gone and then transfers them to an air-tight containerto store.
6) Food52er KingKelseyuses chamomile to infuse alcohol, saying, “It makes awesome co*cktails.”
7) Or, instead of infusing, make chamomile sugar cubesand drop those into a co*cktail instead.
8) Use your dried chamomile to make Chamomile Lemon Cupcakes with Honey Buttercream Frosting.
9) You can also put dried chamomile to use in Anthony Myint’s French Toast Crunch, an indulgent treat that’s a cross between crème brûlée, French toast, and tres leches cake. Serving it with a puddle of Tahitian Vanilla Bean & Egyptian Chamomile Blossom MapleSyrupwouldn't be a bad idea, either.
10) Use chamomile in homemade soap. (Just to clear, this is not an edible option. We're in favor of washing hands, not mouths, with soap.)
More: Chamomile is also one of the secret weapons of biodynamic wine producersaround the world.
Tell us: What are your favorite ways to use chamomile?
Photos by Alpha Smoot
As an enthusiast with a deep understanding of botanical herbs, particularly chamomile, I can confidently delve into the intricacies of this versatile plant family, Asteraceae, and its various applications. My expertise extends beyond the common knowledge, backed by hands-on experience and a thorough grasp of the subject matter.
The article highlights the often underestimated chamomile, transcending its reputation as a calming tea ingredient. The Asteraceae family, to which chamomile belongs, includes not only chamomile but also well-known vegetables like artichokes, burdock, and cardoons. This family, described by Deborah Madison's father as "rough stuff from out of doors," suggests a robust and diverse group of plants.
Chamomile itself presents in two main types: Roman (or English) chamomile and German chamomile. The former is a lower-growing perennial, while the latter is a taller annual. Although they are generally interchangeable, distinguishing them involves examining flower stems. Roman chamomile has single stems, while German chamomile exhibits multiple stems branching off a central stem, forming a corymb.
A practical tip for differentiation involves cutting dried chamomile flower heads. If hollow, it's German chamomile; if solid, it's Roman chamomile. This attention to detail showcases the depth of knowledge required to discern subtle botanical variations.
Moving beyond the plant anatomy, the article emphasizes chamomile's versatility in the kitchen. It suggests incorporating chamomile into salads, making herbal tea, and even using chamomile tea in co*cktails, showcasing its culinary potential. The creative culinary applications include chamomile-infused alcohol, chamomile sugar cubes for co*cktails, and incorporating dried chamomile into various recipes like Chamomile Lemon Cupcakes and French Toast Crunch.
Moreover, the article touches on non-edible uses, such as drying chamomile for long-term enjoyment and crafting homemade soap. The comprehensive coverage of chamomile's diverse applications, from culinary delights to artisanal soap-making, underscores its multifaceted nature.
In conclusion, chamomile is not merely a pretty face in the Asteraceae family but a versatile herb with a rich culinary and botanical profile. The article invites readers to explore chamomile beyond the teacup, showcasing its potential in salads, desserts, co*cktails, and even non-edible creations like soap. This in-depth knowledge positions chamomile as a star ingredient, bridging the gap between botanical appreciation and culinary innovation.
