cassie liversidge, chamomile, tea, chamomile tea, herbal tea, tisane, how to grow chamomiile
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The Tea House Times Guest Blog featuring CASSIE LIVERSIDGE, Photo Credit: Mischa Haller

March 2014 Posts


  The Tea House Times Guest Blog - Cassie Liversidge
Blog Entry

Top Tea to Grow this Month: Chamomile by Cassie Liversidge

Monday, March 3rd 2014 @ 12:00 AM

Now is the time to sow some chamomile seeds that can be harvested to make into a delicious herbal tea later on in the year.

Choose a variety that is suitable to make tea from such as Roman Chamomile (Chamaelum nobile). Sow the seeds into a seed tray filled with seed sowing compost and cover them with a thin layer of soil. Water the tray with a water sprayer to keep the soil moist but not soggy as seedlings can easily rot. Keep somewhere warm and sheltered such as a greenhouse or windowsill. When the roots have started to show through the base of the tray they are ready to transplant into pots. Chamomile likes a free draining soil, so mix in some horticultural sand or perlite into the potting soil. Keep increasing the pot size to accommodate the growing plant. It can go outside once there is no danger of frost. It likes a sunny position and can be planted in a garden or kept in a container. Chamomile blooms for a long time so harvest throughout these months as and when the flowers fully open. Cut the flowers off at the base of the stem (using leaves as well) to use to make into tea. Chop the leaves and flowers into small pieces and use fresh. To store the plant to use throughout the year you need to dry it. Lay the chopped up flowers, leaves and stems on a flat sieve or tray, somewhere dry and warm. When completely dry and crispy, store in a sealed glass container in a dark cupboard until needed. From one packet of seeds, you should have enough Chamomile tea to see you through a whole year!  Many relaxing evenings lay ahead of you.


~Cassie Liversidge


© All content and images are copyright of author.
Watch for Homegrown Tea, to be released in March.

Photos appear here with permission of St. Martin’s Press and are not to be used for reproduction.

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CASSIE LIVERSIDGE was born in the UK and studied fine art at Plymouth University. She grew up on her parents’ plant nursery, where her love of gardening began. Her debut book, Pasta Sauce! Grow Your Own Ingredients, came from a desire to share her passion for eating homegrown food and living in a more sustainable way. She lives and works in London with her husband and two sons, but spends time in New York each year.
Watch for Homegrown Tea, to be released in March.  Visit her website at

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