Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Chamomile Flowers along with all the Chamomile Flowers containing recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Chamomile Flowers as a major edible flower.

Chamomile, Anthemis nobilis (also known as: Roman Camomile, Camomile, garden camomile, ground apple, low chamomile, lawn chamomile, English chamomile and whig plant) is a low perennial plant found in dry fields and around gardens and cultivated grounds. It has daisy-like white flowers that are found in Europe, North America and Argentina. It is a member of the Asteraceae (daisy) family of flowering plants. Chamomile is one of the oldest favourites amongst garden herbs and its reputation as a medicinal plant shows little signs of abatement. The Egyptians reverenced it for its virtues, and from their belief in its power to cure ague, dedicated it to their gods. The true or Common Chamomile (Anthemis nobilis) is a low-growing plant, creeping or trailing, its tufts of leaves and flowers a foot high. The root is perennial, jointed and fibrous, the stems, hairy and freely branching, are covered with leaves which are divided into thread-like segments, the fineness of which gives the whole plant a feathery appearance. The blooms appear in the later days of summer, from the end of July to September, and are borne solitary on long, erect stalks, drooping when in bud. With their outer fringe of white ray-florets and yellow centres, they are remarkably like the daisy. There are some eighteen white rays arranged round a conical centre, botanically known as the receptacle, on which the yellow, tubular florets are placed- the centre of the daisy is, however, considerably flatter than that of the Chamomile.

The word chamomile comes from Greek χαμαίμηλον (chamaimēlon), 'earth-apple' from χαμαί (chamai), 'on the ground' + μήλον (mēlon), 'apple', so called because of the applelike scent of the plant.

Chamomile petals are edible, but it's the dried flowers of the chamomile that are most commonly encountred. These can be turned into a tea, made into a jam or jelly and can also be used to flavour ice creams and sorbets.