Chamomile

Parts used in cooking

Dried German chamomile flowerheads.

How to use in cooking

Do not grind delicate dried flowers into powder, as fine fragments are harder to strain. Pair flowers with a mild fruit base to retain their fragrance. Follow the recipe or product label for amounts and preparation. Florist flowers and ornamental plants are not equivalent to food-grade ingredients.

Flavour pairings

Pear · Apple · Vanilla

These are flavour ideas for recipes, not therapeutic guidance. Start with one addition in a blend to preserve the character of the main ingredient. Dried fruit adds sweetness and a fuller aroma.

How to store

Keep the dried product in a labelled, airtight container away from moisture, light and heat. Store fresh ingredients according to their label. Check the date and smell; discard anything mouldy, damp or with an unusual odour. Do not mix a new batch with old leftovers.

Before using a plant

Choose only food-grade ingredients of confirmed origin. The name, species and plant part matter. Neither an illustration nor photo identification confirms edibility. For allergies, pregnancy, breastfeeding or medication, consult a professional about herb selection.

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