The annual form of chamomile is also called German chamomile. It grows to 20 inches and has feathery foliage with daisy-like flowers like it's cousin. The flowers are scented, but the foliage is not. Cultivation Roman chamomile is usually propagated by root division, while German chamomile seeds are sown directly in early spring. The soil should be sandy and slightly acid.
Full sun is preferred except in hot, dry climates where midday shade is necessary.
Chamomile can also be used around the edges of containers with other herbs. After flowering, cut back to the main growth. Harvesting and Drying Cut the flowers from the stems with scissors and spread them out on muslin covered racks to dry. Culinary Uses Roman chamomile foliage can be chopped and stirred into butter or sour cream that is used to top baked potatoes. Medicinal Uses German Chamomile is most often used for medicinal purposes, and is usually administered as a tea.