Syrup: 100 grams fresh chamomile flowers, 50
ml vodka or other grain spit, 200 ml distilled
water, 300 gr sugar. Crush the chamomile
flowers in a mortar, moisten with the alcohol,
pour the mixture into a jar, and top off with
distilled water. Place the jar, tightly lidded, in
the sun for 2 days and shake it occasionally.
Strain off the flowers and dissolve the sugar in
the liquid by bringing, it to a simmer, stirring
constantly. Pour the syrup into bottles and
store in a cool place. Administer by
tablespoon.

Ginger-Chamomile Delight: 1 part chamomile
flowers, 1 part grated fresh gingerroot, ? cup
cow s, soy, rice or almond milk, honey or
maple syrup to taste. Place the herbs in a pot
and cover with boiling water. Stir well, cover,
and steep 15-20 minutes. Strain, add the milk
of your choice, and sweeten to taste. Sip slowly
and enjoy as needed, preferably after dinner or
before bedtime.

Veterinary: The tea can be
administered internally for soothe cramps,
relieve flatulence and heal wounds. Apply it
externally to cleanse and heal wounds. Colic in
horses is aided by a steam bath with a hot
chamomile infusion. Place a pot of hot water
and chamomile flowers under the horse and
allow the steam to rise up over the area of
complaint. Chamomile tea also helps dogs
with intestinal trouble and diarrhea.

Camomile Scallop Surprise
? cup dry white wine
? cup fish or chicken stock
1 small onion finely chopped
2 tsp chopped parsley
6 sprigs chamomile
1 tsp freshly ground pepper
? tsp salt
500 g scallops, sliced
1 Tbsp butter
125 g mushrooms, finely sliced
2 tomatoes, peeled and chopped
1 extra Tbsp butter
1 Tbsp flour
? cup soft breadcrumbs
` Combine wine and half stock in
saucepan. Add onion, 1 tsp parsley, pepper and
salt and 3 sprigs of camomile. Bring this
mixture to the boil and add the scallops. Lower
heat and gently simmer for 5 minutes. Remove
from heat, strain and reserve liquid. Saut
mushrooms in 1 Tbsp butter, stirring
frequently. Add tomatoes and remaining 3
camomile sprigs and cook gently for 10
minutes, stirring occasionally. Remove from
heat, and discarding camomile sprigs, add
scallops. In a separate pan melt the butter over
a low heat and stir in flour to form a roux.
Gradually add the reserved stock, stirring
constantly until thickened. Combine with
tomato and scallop mixture, stirring until
thoroughly mixed. Divide between 2 large
ramekins and sprinkle with soft breadcrumbs to
form a crust and dot with a little butter. Bake
in 350F oven until golden and bubbling.
Sprinkle with finely chopped parsley. Canned
salmon may be substituted for scallops (Herbs
for Home and Garden)

Chamomile Fruit Salad
4 peaches
6 Victoria plums
3 figs
3 apples
1 cup of chamomile tea made from 1 heaped
tsp chamomile flowers
1 dessertspoon chamomile petals
Wash, core, remove stones, peel and
slice all the fruit as necessary. Put into a
serving bowl. Make the chamomile into a tea,
adding 1 teaspoon honey and a slice of lemon.
Cover and let it stand for 20 minutes. Strain
the cooled tea and pour it over the fruit salad.
Sprinkle over the chamomile petals and serve.
(Good Enough to Eat)

Herbal Digestive
1 Tbsp fresh chamomile
1 Tbsp chopped mint
1 Tbsp lemon verbena
1 Tbsp lemon balm or zest from 1 lemon (no
pith)
2 cloves
1 stick cinnamon
1 Tbsp coriander (crushed seeds)
1 Tbsp lavender flowers
? cup sugar
Place ingredients in mason jar and pour
enough brandy to cover completely or fill
mason jar. Steep 4-6 weeks, strain and decant
into smaller bottles (The Madison Herb Society
Cookbook)

Chamomile Wine
1 liter dry white wine
1 cup dried chamomile flowers
grated zest of 1 orange
1 ? oz light rum (optional)
4 Tbsp honey (or to taste)
Pour wine into a clean glass jar or
bottle. Add chamomile, orange zest and rum.
Cover and steep for 1 week. Strain through a
coffee filter, add honey to taste and pour it into
a clean container. Seal and store for up to 1
year. (Herb Companion, Aug/Sept 2003)

Infusion with flower heads: for a good night s
sleep, drink a cup last thing at night. To relax
fractious and overtired children, infuse 4 tsp
dried herb in 500 ml water and strain into a
bath

Pan Roasted Lobster with Lillet and
Chamomile Garlic Sauce
2 2-lb live lobsters
3 Tbsp olive oil
cayenne
sea salt
11/2 tsp chopped chamomile buds
1 tsp coconut milk
1 tsp honey
? kaffir lime leaf, slivered or substititute lemon
grass
? tsp mashed roasted garlic
? tsp fennel seed
1 Tbsp orange juice
2 Tbsp unsalted butter
2 Tbsp Lillet wine
Cook the lobsters. Remove the claws
from the lobsters at the body. Steam the claws
for 9 minutes, remove the meat, and set it aside.
Discard the shells, or reserve them for use in
another recipe. Cut the bodies (with the tail still
attached) lengthwise. From the body cavity
remove the tomalley and discard it or save it for
another use. Place the split lobsters, split side
down, on paper towels. In a large skillet, heat 2
tablespoons of the oil on high heat. Season the
cavities and tails with a little cayenne and sea
salt. Place the lobsters, split side down, in the
skillet. Reduce the heat to medium, and cook
for 4 minutes. Add the remaining olive oil and
the chamomile, coconut milk, honey, lime leaf,
garlic, fennel seed, and orange juice. Increase
the heat, and bring the mixture to a boil.
Remove the lobster from the skillet, and add
the reserved claw meat. Bring the mixture to a
boil once again, add the butter, and reduce the
sauce by one-third. Remove the skillet from
the heat. Arrange the lobster bodies, cavity
side up, on a plate. Fill the cavity with the claw
meat. Add the wine to the sauce in the skillet,
and pass the sauce through a fine mesh strainer
over the lobster. Serve immediately. (My
Favorite Herb)

Salmon Tartare with a Sauterne and
Chamomile Vinaigrette
Vinaigrette:
? cup sauterne
2 Tbsp olive oil
3 tsp lemon juice
1 ? tsp chamomile buds
1 tsp honey
1 tsp salt
1 tsp snipped chives
Salmon:
2 Tbsp chopped chervil
? cup fris e (young chicory)
4 thin, 8-inch slices English cucumber
Salad Mix:
2 Tbsp chopped chervil
1/8 cup fris e
1/8 cup dulse
4 tsp fresh chamomile leaves and buds
To prepare the vinaigrette, combine the
wine, oil, lemon juice, chamomile, honey, salt,
and chives. Refrigerate for at least 2 hours. To
prepare the tartare, dice the salmon, and roll it
inside the cucumber strips. Set aside. To
prepare the salad, mix together the chervil,
fris e, dulse, and chamomile leaves and buds.
To serve, place the cucumber-rolled salmon in
the middle of a plate. Top with some
vinaigrette and salad mix. (My Favorite Herb)

Turkey Rice Casserole
5 Tbsp butter
4 Tbsp flour
? tsp salt
? tsp freshly ground white pepper
1/8 tsp freshly grated nutmeg
4 or 5 chamomile sprigs
2 ? cups half-and-half
1 tsp softened butter
4 Tbsp butter
1 cup minced mushrooms
? cup each minced celery with some leaves,
green pepper and onion
3 cups cubed cooked turkey
half-and-half
1 2oz jar pimento, chopped
3 Tbsp Madeira (optional)
4-6 cups freshly cooked rice
? tsp celery salt
1/8 tsp freshly ground black pepper
paprika
Melt the butter until bubbly. Add the
flour, salt, white pepper, nutmeg and
chamomile. Cook and stir without browning.
Gradually add the half-and-half. Cook and stir
until smooth and thickened; continue cooking,
stirring often, 10 minutes. Remove from heat,
discard chamomile and swirl in the softened
butter to prevent crust from forming. Set aside.
Saut the butter, mushrooms, celery, green
pepper and onion, covered, for 5 minutes. Add
to the sauce along with the cooked turkey.
Cook and stir over medium heat 10 minutes,
adding additional half-and-half if too thick.
Remove from heat and add the pimiento and
Madeira. Set aside. Place in bottom of heavily
buttered shallow casserole the rice. Sprinkle
with the celery salt and black pepper. Pour the
turkey mixture over rice and sprinkle with the
paprika. Bake in 350F oven 30 minutes or until
heated through. If making ahead and
refrigerating, cook 40 minutes or longer. (The
Edible Ornamental Garden)