How to Grow Chamomile at Home: A Practical Guide from Seed to Harvest
Updated: 3 days ago
Chamomile is one of the most forgiving herbs to grow: give it sun, decent drainage, and a little attention while its tiny seeds get established. This guide focuses on German chamomile (Matricaria chamomilla), the upright annual most commonly grown for its flowers. We’ll cover choosing a variety, sowing, caring for seedlings, harvesting, and drying your flowers at home.
At a glance
Best for a first garden: German chamomile (Matricaria chamomilla), an annual that grows readily from seed and may self-sow.
For a low, spreading perennial: Roman chamomile (Chamaemelum nobile). It is a different plant and is more often grown as groundcover.
Light: full sun is ideal; a little afternoon shade can help in very hot climates.
Soil: ordinary, well-drained soil. Chamomile tolerates less fertile soil better than heavy feeding.
Sowing: scatter seed on the surface and press it in; light helps it germinate.
Harvest: pick flower heads when they are fully open, on a dry day after the dew has lifted.
Choose the chamomile you want
Seed packets may simply say “chamomile,” so check the botanical name. German chamomile is an upright annual that produces many small flowers and is the straightforward choice for a tea garden. It usually completes its life cycle in one season, but can drop seed and return in later years. Roman chamomile is a low-growing perennial that spreads across the ground; choose it when you want a living carpet or edging plant. These species are not interchangeable in the garden, and Roman chamomile has a more bitter flavor.
Where to plant it
Choose a sunny spot with soil that drains freely. A garden bed, raised bed, or container can all work. If you use a pot, make sure it has drainage holes and use a free-draining potting mix. German chamomile has shallow roots, so it appreciates steady moisture when young, but persistently soggy soil can cause trouble. It does not need rich soil or heavy feeding; too much fertilizer can encourage leafy growth at the expense of flowers.
How to sow chamomile from seed
Chamomile seed is very small. Sow outdoors in spring when the soil is workable and local conditions suit your area, or start seeds indoors about six to eight weeks before your usual last frost. In Kentucky and the Ohio Valley, follow local frost guidance and the seed packet rather than a fixed calendar date.
Prepare the soil or fill a seed tray with moist seed-starting mix.
Scatter seeds thinly over the surface, then press them gently into the mix. They need light to germinate, so do not bury them; a very light dusting of fine mix is the most you should add.
Water gently with a mister or fine spray so the seed is not washed away.
Keep the surface evenly moist, not waterlogged, while you wait for germination. In warm conditions, seedlings may appear within about a week.
When seedlings are large enough to handle, thin or transplant them carefully. German chamomile dislikes being moved once it is large, so avoid disturbing established roots.
Care through the season
Water young plants when the surface begins to dry. Once established, water during extended dry spells, especially in containers, and avoid leaving roots in standing water. Give plants enough room for airflow. Watch for aphids and signs of mildew, particularly when foliage stays damp or crowded. Regularly picking flowers encourages more blooms; leave a few heads near the end of the season if you would like German chamomile to self-sow.
When and how to harvest the flowers
Pick flower heads when the white petals are spread and the yellow center is prominent, before the blooms fade or begin to dry on the plant. The flowers are easiest to harvest when dry, after morning dew has lifted. Snip just the flower head, leaving the stem behind. Plants often flower over a period of weeks, so check them every few days and harvest in small batches.
Drying and storing your harvest
Spread the flowers in a single layer on a clean screen, drying rack, or paper-lined tray.
Dry them in a warm, shaded, well-ventilated place. Keep them out of direct sun and turn them occasionally for even drying.
They are ready when the flower heads feel dry and crisp rather than cool or flexible. Drying time varies with humidity and airflow.
Store completely dry flowers in a clean, airtight jar away from heat and light. Label the jar with the herb and harvest date.
If flowers become damp, smell musty, or show any sign of mold, discard them.
A simple cup of chamomile
For a basic infusion, place a small spoonful of dried flower heads in a cup, cover with freshly boiled water, and steep for several minutes to taste. Strain before drinking. This is a traditional food preparation, not a treatment for a medical condition. If you have a known allergy to ragweed or other plants in the daisy family, use caution; chamomile can cause allergic reactions in some people.
Keep learning
For additional growing details, see the University of Wisconsin Extension’s guide to German chamomile, the NC State Extension Plant Toolbox, and the Royal Horticultural Society’s chamomile growing guide.
