Frittata - perfect spring vegetable container
The house of belonging

One last cup of Bavaria

Chamomile flowers
When I was a little girl, my grandmother remarried (my grandfather died when I was eight). Her new husband, Rudy, was German and introduced us to all kinds of interesting things like bloodwurst, stollen, and herbal tea. Whenever I smell a chamomile teabag I am transported back to those sweet days of learning about a different culture from a different grandfather. Rudy, who never had children of his own, became the great-grandfather my children knew and loved before he died - in a sauna on a cruise ship at 90.  

Anyway, I grew chamomile during the late winter and early spring on our south-facing front steps and later in window boxes. It's delicate ferny leaves and tiny daisy-like flowers are now beginning to fry to a crisp. So I am harvesting the last of them. I'm going to try re-potting them, cutting them back and putting them in a shadier area to see if they will somehow survive the summer. I'm not optimistic. 

But I will drink a cup (or two) of tea to them. A tablespoon of fresh or a teaspoon of dried flowers, steeped in boiling water, with a bit of honey makes one sweet cup. And it tastes like 1970, in my mother's kitchen.

Chamomile tea is supposed to be good for anxiety, stomachache, pms, headache, and insomnia. I should plant more next year.


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