Sometimes, it’s the simplest of things that bring me most comfort, and manzanilla (German chamomile) is one of them. Manzanilla, although not an indigenous herb to Turtle Island, was (and still is) embraced by our grandmothers who knew its medicine. It is nurturing, embracing, and her ability to help wit so many small ailments, is a great first-aid remedy plant to have on hand. It was one of the first plants I learned about many decades ago, and one I always keep in my toolkit, usually dried.
Prepare the following recipe with fresh manzanilla if you can find it. It’s usually sold in most Mexican markets in the produce section. I was blessed to be gifted some fresh manzanilla from my friend Dr. Melissa Kruse, an ethnobotanist here in Phoenix. I asked her a few questions about growing it and she said it definitely does NOT love our desert heat. So if you try to grow it in warmer climates, plant it in cooler weather. She also mentioned it did well in pots, which I think would be great in the kitchen near a sunny window.
I saw elders in my own family simply get a handful and steep it in a pot, stems, leaves, and all, but I prefer the green apple flavor of the flower itself to be used in my tea. If you cannot find fresh manzanilla, you can buy it dried in bulk at certain stores, or in teabags. It’s not quite the same, but it’s still delicious.
I like to drink the infusion for the following:
as a digestive after dinner
upset stomach
sleep aid when I’m feeling “monkey mind”
when I’m feeling a little overwhelmed
moon cycle cramps
INGREDIENTS
4 Tbsp fresh chamomile flowers
8 oz boiling water
SPECIAL EQUIPMENT
A metal tea infuser, French press, teapot or mug fitted with a strainer, or a tea bag
METHOD
It's ideal to use the fresh flowers the same day you harvest or purchase them, as the delicate petals have a short shelf life. Otherwise, they can last a couple of days in the refrigerator in a plastic bag with a lightly dampened paper towel at the stems. To prepare the chamomile flowers for the tea, snap the head of the flower off the stem.
Place fresh chamomile flowers in your press, pot, or tea bag.
Pour 8 oz of boiling water over the chamomile flowers, cover, and steep 5 minutes. The longer it steeps, the more bitter it will taste - which is good if you are using it as a digestive.