Chamomile Tea: How to make your own

Do you enjoy a nice cup of Chamomile tea of an evening?  Or are you growing this wonderfully scented herb in your garden and don’t really know what to do with it?  Either way, you should consider making your very own Chamomile tea.  It’s easy, it’s free and best of all it's good for you.





This aromatic tea is easily made when you have fresh flowers of German (Matricaria recutita) or Roman Chamomile (Anthemis nobilis) to hand but as with everything in horticulture seasonality comes in to effect and it’s not always possible to have a fresh supply of flowers.  By harvesting and drying the fresh flowers you can enjoy this somniferous delight, with its many other health benefits, throughout the darker months when fresh Chamomile flowers aren’t available.  





I always have a steady supply of Chamomile growing in my garden and it has become a plant I wouldn’t go without.  I initially grew Chamomile from seed to make a small lawn but after falling in love with the plant I then went on to make an informal path with stone leading up to the back gate. Now that the path has established itself and has been allowed to run riot (My fault completely) I now have more of a chamomile hedge than a path.  Luckily, I always have a use for Chamomile in the bath as part of a Bath Bouquet and it is excellent for easing aching muscles, soothing cuts, and keeping skin healthy, amongst other things. 





Anyway, back to the making of tea.  The method of oven drying is very simple and by following a few simple steps you are sure to have home grown tea to hand throughout the Winter.



1) Pick your flowers first thing in the morning as early as possible.  Anytime between 6:00am and 12 noon should suffice.  Discard any damaged or diseased material. 





2) Fill a bowl with cool water and add the fresh flowers.  Gently clean the flowers, removing any insects and sieve off any debris that floats to the surface.  Allow flowers to soak for a few minutes after cleaning.  





3) Remove flowers and strain with a colander or salad spinner ensuring that as much moisture as possible is removed.  Paper towels may also be used as long as they do not disintegrate.  

4) Heat an oven to 200 degrees and whilst the oven is warming up place the individual flowers on a baking tray lined with baking paper.  Once the oven heats up fully turn the oven off and place the baking tray on the lowest rack of the oven.  Ensure that the oven door remains slightly open and allow the flowers to dry.  Check for dryness at regular intervals and if flowers are not dry after a few hours you can reheat the oven and begin the process again.





5) Once the Chamomile is dry, place it in an airtight jar and store for up to 4-6 months in a cool dry place.  





6) When you want to make your tea either crush
the dried chamomile or leave it whole and allow a tbsp per cup to steep in a pot of boiling water for around 10-15 minutes.   Strain with a sieve and add honey, a slice of lemon or other lemon herbs as desired, and enjoy!

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Planning a Cutting Garden and a New Competition!

Have you ever been tempted by the idea of starting a cutting garden? Maybe you’ve had enough of paying for stems of over-engineered, chemically coated and unscented shadows of a former bloom, when you know very well you are more than capable of growing better yourself?  I know my answer to both questions and I imagine I’m not on my own here.

   

Since I’ve had a garden I’ve grown flowers for the home and I guess that started with my Grandmother bringing Roses in to her home and naturally roping me, an animal crazed youth, in for earwig duty. That was much more exciting at the time but the Roses never failed to amaze either.  They were always large, old fashioned, scented blooms in shades of pink and red, a much better quality rose than the mainstream tight budded chaff that is churned out en mass nowadays.  To date, I have refrained from growing roses but that doesn’t mean that the influence of growing cut flowers has been lost.  

My small garden is host to a number of plants and flowers that could be considered as vase worthy and I have been known to sacrifice a few for the home but this is not without a touch of resent.   A few decapitated blooms in a small space is often too great a loss, at least it is not something that is entirely sustainable, and it is therefore my intention to dedicate a bit of space (a small space at that) on my allotment.  The question is – What do I grow?

I have visions of growing a mix of annuals, perennials and bulbs so that I can create seasonal displays. I have a vague idea of what to grow but I want a wider and more informed view of what will grow well and last and in true Ryan’s Garden style there is an upside to this - there’s a prize in it for you!

In association with clothes retailer Lands' End I am giving away six £25 gift vouchers and several packets of Nasturtium seeds, which are perfect for sowing next spring in the garden or on the allotment.  Lands' End sponsor the Colour Garden at Barnsdale Gardens.  I was lucky enough to be invited to the garden this year but I couldn’t attend.  I will visit next year for sure as part of a number of much needed garden visits.  

So the question is - What Spring bulbs would you recommend for cutting?  To enter the competition please click here.

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Plant Focus: The Regal Lily (Lilium regale)

The Regal Lily (Lilium regale)

There is no questioning the fact that we are currently in the gentle grip of one of the nicest periods of weather we have had this year so far and I’m hoping that it continues for a few more days at least.  This has led me to spend many enjoyable evenings in the sun soaked garden or up at the allotment, often with a glass of wine, and it is at specific moments like these that I really begin to appreciate what has been created around me and the particular plants that really shine.  The Regal Lily is definitely one of those plants that earns its keep and helps to make this picture even more perfect.

This Lily makes a fantastic addition to any garden adding splashes of white and a degree of temporary height to borders.  I often use it as a cut flower to bring in to the home and, in fact, I’m planning to grow quite a large quantity of these in the cutting garden planned for the allotment plot  along with other flowers I use in the home (watch this space).  

The reason I write about this plant is because it has everything that most gardeners ask for from a flowering plant.  It’s beautiful, fully hardy, very easy to grow and it produces an intoxicating scent that fills the air, whether it be in the garden or home.  In my opinion it is one of the finest Summer bulbs available at present.

Unlike other Lilies that often require additional drainage and a bit more care, the Regal Lily is quite tolerant of moist soil and is likely to grow happily for years to come once planted in to its final position.  The height of its flower stems and the number of flowers produced will vary year-to-year depending on its growing conditions, soil fertility and available moisture.  Plant it amongst other border plants as they will protect emerging shoots from early frosts or alternatively you can grow plants in pots and place them in to bare patches of earth previously occupied by other seasonal displays, which is what I plan to do with Lilium 'Starburst'.  These plants are fairly easy to come buy from various retailers, even including pound shops, and they are also quick to grow from seed, flowering after two years in some cases.  

If you are looking for a Summer bulb that adds colour, height and scent to the garden I would most certainly recommend the Regal Lily.  Do you grow these plants? What other Summer bulbs would you recommend to other gardeners?





Please don't forget that you can enter the latest Ryan's Garden competition by clicking here and leaving a comment.

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Friends, Food, Flowers and France

Last weekend brought a long spell of fantastic weather, excellent company, a touch of sunburn and oodles of good food.  I couldn’t have asked for more.





The colourful salad pictured above, made up of what was available in the garden and a few extras that had to be bought in, was so vibrant I couldn’t resist taking a photograph of it and it pretty much shouted out for attention.  I put the salad together to accompany a meal made for friends who stayed over on the weekend.  They very kindly donated lots of great plants to me for the allotment and fingers crossed they will help to contribute to a meal or two at some point in the very near future.  I was also given a homemade Plum and Apple chutney . . . heaven!









Another good friend of mine is planning to move to France shortly, of which I am immensely jealous, and for this reason she asked me to pop over and pick up a water butt which is soon to be surplus to requirements.  A few hours and several cups of tea later I left her house without the water butt.  My intentions were to drop off a few saplings and collect the aforementioned water butt, Instead I came home with a horticultural bounty.  A compost bin, Blueberries, Hostas, Aeonium, Salvias, Hemerocallis, Sedums, Begonia, Lathyrus, a Golden Hop and many other fabulous plants managed to sneak their way in to my small car, most of which are destined for life on the allotment.  





It was really quite humbling that she would trust me with her prized plants, many of which were grown from seed or handed down by friends and relatives.  I think, and most definitely in my case, that plants can hold many memories, have sentimental value and become treasured items in their own right. The feelings that came with taking these plants was bittersweet.  I know that I will offer these plants the love and care that they have become accustomed to and when the time is right I will be able to provide her with cuttings and seedlings from which she can start her garden all over again with the exact plants she cherished for many years (hopefully).  I hope I can do her proud.

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