Friday, August 10, 2012

import blug herbs chamomile

Blog EntryOct 23, '07 1:48 PM
for everyone

Entry for July 19, 2007 a few more recipes with chamomile for food fridays

I love shortbread cookies, and found one here:
found more recipes at the tea chef with chamomile:

Chamomile Crumb Cake

Submitted by: S. Coles
Who says crumb cake is just for coffee? Try this one with Adagio’s Chamomile tea and you’ll add a nicely sweet aroma to this treat.

Prep Time: 15 mins. prepare
about 1 hour to bake
Serving Size: 8-10
• 2 1/2 cups flour
• 1 1/2 cups light brown sugar
• 1/2 cup butter + 1 tablespoon butter for topping mixture
• 1 tablespoon lemon juice
• 1 cup evaporated milk
• 1 teaspoon baking soda
• 2 teaspoon ground Adagio Chamomile tea + 1-2 teaspoon non-ground for top
• 1 cup coarsely chopped pecans, divided

In a large mixing bowl, combine flour and brown sugar. Cut in 1/2 cup butter with a pastry blender or fork until mixture looks like coarse meal. Set aside 1 cup of the mixture for topping. Combine lemon juice with evaporated milk. Add to flour mixture along with baking soda, tea, and 1/2 cup of the pecans; stir to blend well.
Place batter into a greased 8- or 9-inch square baking dish. Cut additional 1 tablespoon butter into the reserved topping. Stir remaining 1/2 cup chopped nuts into topping. Sprinkle topping mixture over the batter. Bake at 350° for 1 hour or until middle is firm. Sprinkle top with Chamomile tea flower buds for decoration. Serve warm or cold with your favorite Adagio tea. Enjoy :)

Chamomile Potato Soup

Submitted by: Jessica Roth
A light, creamy soup with the sweet hints of chamomile and vidalia onion.

Prep Time: Prep time: 10 minutes
Cook Time: 1 hour
Serving Size: 4 - 6
4 medium sized Yukon Gold Potatoes, peeled and cubed
1/2 vidalia onion, diced
1 large leek, chopped
2 tablespoons Adagio Chamomile tea
3 strips of bacon
6-10 cups of water

1. Place yukon gold potatoes in a large pot and cover with water. Add 1 tablespoon of fresh Chamomile tea to the pot and bring it to a boil.

2. Let boil for 1 minute, then turn down the heat. Let potatoes and chamomile simmer until potatoes are tender.

3. While potatoes are boiling, cook bacon in a frying pan. When bacon cooked, remove the bacon from the pan, but leave the grease. Set bacon aside.

4. Add leeks and onion to the frying pan. Cook until caramelized to a golden brown.

5. Drain cooked potatoes and set aside.

6. Add caramelized onions and leek to the potatoes along with remaining bacon fat. Add 4 cups water to the pot and the remaining tablespoon of chamomile.

7. Cover pot and simmer on a low heat for about 20 minutes.

8. Remove pot from heat and blend contents either with a hand blender or add to a standing blender and blend on medium speed until smooth. Serve hot or cooled.

Serves 4 - 6 people

Chamomile White Chocolate Sauce

Submitted by: Tami Schattner
The relaxing quality of chamomile and the euphoria of chocolate... Is there anything better?

Prep Time: 45 minutes
Serving Size: 8
2/3 cup heavy cream
1 Tbls Adagio Chamomile Tea
2 Tbls butter
6 oz white chocolate, chopped

Bring cream to a quick boil. Add Adagio Chamomile Tea leaves (buds?) and let steep for at least 30 minutes.

Meanwhile, chop chocolate and transfer to a heat-proof bowl, along with the butter.

Strain cream/tea mixture through a fine sieve, pressing on solids to extract as much liquid as possible.

Add cream/tea mixture into chocolate/butter mixture, heating over hot water (double-boiler arrangement), whisking until all melted and smooth.

The Chamomile White Chocolate Sauce is now ready for your use...drizzled over: A) strawberry shortcake, B) blueberry tarts, C) blackberry cobbler, D) anything you fancy. It can also be chilled to spread over cookies or as a cake topping.

Heirloom Tomato Salad With Chamomile Vinegrette

Submitted by: Nick Young
This dish is a light summer salad that can be enjoyed as a healthy, refreshing side dish for any meal.

Prep Time: Prep Time: 20 minutes, including brewing of chamomile tea
Cook Time: None
Serving Size: 4-6
For the salad:
1 cup of red heirloom pear tomatoes, cut in half - lengthwise (grape or cherry tomatoes can be substituted)
1 cup of yellow heirloom pear tomatoes, cut in half - lengthwise
1 cup seedless cucumber, cut into wedges
1/4 cup pinenuts
2 Tbs. finely chopped shallots
2 Tbs. finely chopped fresh tarragon leaves
Salt to taste

For the vinegrette:
5 Tbs. freshly brewed Chamomile Tea
3 Tbs. Balsamic vinegar
3 Tbs. Olive Oil
2 cloves of garlic, finely minced
2 Tbs. fresh basil leaves, julienned

1. Slice the tomatoes lengthwise and combine in a large bowl.
2. Cut the cucumber in wedges, removing any seeds, and combine with tomatoes.
3. Chop the tarragon and shallots and add to bowl.
4. Add pinenuts to the bowl, then set bowl aside.
5. To prepare the tea, boil 6-8 oz. of water and pour on 1 heaping Tbs. of Chamomile. Brew for 10 minutes.
6. To prepare the vinegrette, combine the vinegar, tea, garlic and basil in a small mixing bowl. Gradually whisk in the olive oil until the entire mixture has emulsified.
7. Drizzle the vinegrette over the tomato mixture in the large bowl. Toss mixture gently to evenly coat all ingredients.
8. Add salt to taste. Enjoy!

Serenity Scones

Submitted by: Rachelle Dolan
Lightly sweet true scone with the benefit of the calming effect of chamomile.

Prep Time: Prep time about 15 to 20 minutes, Baking time 10-15 minutes.
Serving Size: 12-16 Scones
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons butter
1 egg, beaten
1/2 cup milk (approx.)
1/4 cup Strong Brewed Chamomile Tea

Mix the dry ingredients together in a medium bowl. Cut in the butter until the mixture resembles course crumbs. Stir in the egg. (You may also add ‘extras’ at this time like a handful of nuts or dried fruit.)
Add the Tea, then gradually add the milk until a thick dough is formed. (It may take more or less than 1/2 cup.) Turn out the mixture onto a floured board and knead lightly. Roll out the dough to 3/4' thickness and cut into rounds with a 2' cookie cutter or use a drinking glass of same proportion (a shot glass makes lovely little Serenity Bites). Gather the trimmings and lightly knead, roll, and cut them as well. Place the rounds about 1' apart on a lightly greased baking sheet. Brush the tops with a little beaten egg or milk. Bake in a preheated 450° oven for about 10 to 15 minutes, until golden brown. Serve warm. Makes 12 to 16 scones.
(For ‘Sweet Serenity’ drizzle the tops with a mixture of ½ Cup confectioners sugar and 2-3 Tablespoons of strong-brewed Chamomile Tea)

Chamomile Rice Pudding

Submitted by: Jessica Sutton
a yummy variation on an old classic

Prep Time: 30 minutes to 1 hour
Serving Size: varies
Rice pudding or bread pudding supplies
Just make your normal rice or bread pudding, adding in 1 tbsp chamomile to the boiled liquid. Then make as normal.

Chamomile Honey Oat Bread

Submitted by: James Powers
We love the smell of tea. We Love the smell of baking bread. Combine them into this Tea-rrific loaf of goodness

Prep Time: about 2 hours
this is bread, so you need to prep, rise, and bake.
Serving Size: 1-2 loaves
6 cups of bread flour
2 small packets of living bread yeast
1 cup of fast cooking rolled oats
2 teaspoons of salt
1 3/4 cups of chamomile tea
1/2 cup of honey
1/4 cup of melted butter or shortening
2 large eggs beaten
1 tablespoon of chamomile tea
1 egg white
1 handfull of rolled oats
mix honey with tea in a large mixing bowl and sprinkle the 2 small packets of yeast into the tea until it disolves.
Stir the oats into the tea and let this sit for 10 minutes until the oats have a chance to absorb some of the tea.
in a mixer, add butter or shortening to the liquid. Then add the beaten eggs and salt. add the flour slowly until the dough becomes a ball.
(in most newer mixers, this should be possible. if not, you will need a floured counter or board to knead the dough.
knead the dough until is is stretchy and smooth. Only add flour to keep the dough from sticking to the board, no more.)
now oil up or spray a mixing bowl and place the dough ball into that bowl. wet a paper towel with hot water and place over the top of that bowl.
let the dough rise in a warm, still, and draft-free place. check the dough in about 40-45 minutes. Pre-heat the oven to 375. start 4 cups of water to boil.
at the best rise, place this dough in your loaf pan, or 2 loaf pans. place boiling water in a separate pan and place on the bottom shelf of the oven.
Place the loaf pan or pans on a shelf near the bottom, but above the water pan. Bake for about 42 minutes.
these great recipes and more with chamomile were found here:

this was a neat site with lots of fruit drinks, they also had one with chamomile:
Grape Chamomile Toddy

1 cup Ceres White Grape Juice
1 chamomile tea bag
1 cup boiling water
1 tsp honey (optional)
Freshly grated ginger
Edible flower and grapes to garnish
Place the chamomile tea bag in the cup of boiling water. Grate a couple shavings of ginger and add to the water while chamomile infuses. Heat the Ceres Grape Juice through in a saucepan and add the chamomile/ginger tea blend. The honey is optional to taste. Serves 2.

Hope you enjoyed these recipes as much as I had fun finding them, I would like to end with this warning however:
Warnings Only the petals of these composite flowers are edible. The pollen of composite flowers is highly allergenic and may cause reactions in sensitive individuals. Sufferers of asthma, ragweed, and hayfever should not consume composite flowers, and may have extreme allergies to ingesting any flowers at all.

more for friday morning: chamomile has really peaked my interest now with all these amazing recipes and uses. Big storms last night so had to unplug the puter. still looking for some really different recipes and found a couple this morning.
this one is for chamomile cauliflower soup:
chamomile granita-this one looks really refreshing:
below recipe looks perfect for the summer time-also comes from the same site:

Chicken Pasta Salad With Creamy Chamomile Dressing

Recipe #112366
This is a unique and delicious recipe from the makers of Celestial Seasonings. The flavors are simple and subtle. I enjoy this recipe best on a hot summer day, sitting out in my garden with a nice chardonnay.
3 tea bags camomile tea
1/4 cup tarragon vinegar (Herbal Vinegar with Tarragon) or white wine vinegar
3/4 cup mayonnaise
1 teaspoon freshly chopped tarragon
1 lb fusilli
2 tablespoons olive oil
4 boneless skinless chicken breasts
salt, to taste
fresh ground black pepper, to taste
1/2 cup diced red peppers
1/2 cup diced green peppers

Steep tea bags in tarragon vinegar 15 minutes.
  1. Squeeze out excess liquid before discarding the bags.
  2. Mix in the mayonnaise and tarragon, and chill.
  3. Meanwhile, cook the pasta according to package directions; drain and set aside.
  4. Heat the oil in a skillet and sauté the chicken, until it is cooked through; seasoning with salt and freshly ground black pepper, to taste.
  5. Remove the chicken and let cool; slice thin.
  6. Combine the chicken, pasta, peppers, and dressing in a large bowl.
  7. Toss and chill 1 to 2 hours before serving.

Entry for July 19, 2007-study on chamomile
Study on chamomile-research on the net:
chamomile is part of the sunflower family- this will take you to links of different species of chamomile
benefits of chamomile-
gardening with chamomile-
excellent article about chamomile-
Now for some recipes using chamomile:
a chai tea-looks wonderful-
from the Food Network:

Scallops Poached in Chamomile Tea
Recipe Courtesy of Ellen Greaves
SHARI, CONDIMENT FOR SUSHI RICE 9 tablespoons rice vinegar
5 tablespoons sugar
1 tablespoons salt
3 tablespoons water
1 seedless cucumber
1 quart water
1 ounce chamomile tea, loose
1 pound fresh scallops
Salt and fresh ground pepper

In a nonreactive pot over a medium heat stir the rice vinegar, sugar and salt and water until the sugar and salt are dissolved and the liquid is clear. Cool the liquid. Slice the cucumber very finely and toss with the shari(pickling liquid) let sit for 5 minutes. Bring one quart of water to a boil. Add the chamomile tea and let steep for 5 minutes then strain the tea. Salt the tea and keep it simmering. Add the scallops to the salted chamomile tea and let poach until barely cooked. Remove the scallops from the tea and serve over the pickled. cucumbers


Lemon Cialde with Chamomile Cream and Berries Recipe
Source: Casual Cuisines of the World - Trattoria
Serves 4

Infused in cream, chamomile bestows its soothing character on an elegant dessert. The recipe yields more wafers than you’ll need for layering; store the remainder for teatime. Helpful Hints:
Snowflakes, Decorating

For Cream:
1 1/4 cups milk
1 tablespoon granulated sugar
4 extra-large egg yolks
3 chamomile tea bags
2 teaspoons powdered gelatin
2 tablespoons water
1 cup heavy cream, chilled

For Wafers:
2 extra-large egg whites, at room temperature
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons minced lemon zest
1/4 cup unsalted butter, melted and cooled

For Sauce:
1 cup raspberries
3-4 tablespoons confectioners' sugar, or to taste
1 tablespoon grappa, optional
1 cup strawberries, raspberries and/or blackberries, plus berries for garnish
3-4 teaspoons confectioners' sugar
Fresh mint leaves

RECIPE METHOD FOR CREAM: In a small saucepan over medium heat, combine the milk and sugar and bring almost to a boil. Remove from the heat. In a small bowl, stir together the egg yolks until blended. Stir a few tablespoons of the hot milk into the yolks. Slowly pour the yolks into the hot milk, stirring continuously. Return to low heat and cook, stirring continuously, until thickened to a custard, 1-2 minutes; do not boil. Pour the custard through a fine-mesh sieve into a bowl. Add the tea bags and let stand for 30 minutes. Remove the tea bags, squeezing the liquid from them into the custard. In a small pan over low heat, sprinkle the gelatin over the water; stir until dissolved. Pour into the custard and stir to mix. Let cool slightly. Meanwhile, in a bowl, beat the cream until soft peaks form. Gently fold the cream into the cooled custard. Cover and refrigerate until firm, 4-6 hours or for up to 1 day. FOR WAFERS: Preheat an oven to 375 degrees F. Butter and flour 2 baking sheets. In a clean bowl, beat the egg whites until soft peaks form. Slowly add the sugar and continue beating until the peaks are stiff and glossy, 3-4 minutes. Fold in the flour and lemon zest alternately with the melted butter just until blended. Let rest for 10 minutes. For each wafer, using a spoon, place 2 teaspoons of the batter on a prepared baking sheet. Using the back of the spoon, spread into a disk 2 1/4 inches in diameter and 1/8 inch thick. You should have 24 disks in all. Place in the center of the oven and immediately reduce the heat to 325 degrees. Bake until pale gold and crisp, 10-12 minutes. While hot, using a spatula, carefully transfer to a rack to cool. FOR SAUCE: In a food processor fitted with the metal blade, purée the raspberries. Pass through a fine-mesh sieve into a bowl. Stir in the sugar and the grappa, if using. TO ASSEMBLE: Set aside 12 of the wafers; store the remainder in an airtight container for another use. Spoon the custard into a pastry (piping) bag fitted with a star tip. Pipe a small dollop onto the center of a plate. Press a wafer on top. Pipe some custard over the center and arrange a row of berries around the edge. Cover with another wafer and again top with the custard and berries. Sprinkle a third wafer with 3/4 teaspoon of the confectioners’ sugar and place on top. Garnish with a swirl of custard, a berry and a mint leaf. Repeat until all have been assembled. Drizzle some berry sauce on each plate and serve immediately. Recipe reprinted by permission of Weldon Owen. All rights reserved.

Nutrition Facts

Serves 4
Facts per Serving

From Garden Guides:
Tips For Using Chamomile
The petals of chamomile may be used in salads. Use fresh blooms on cakes for a lovely summer dessert presentation. Fresh chamomile can be used in wreaths and bouquets of flowers and herbs.
The leaves of chamomile may be dried as well for potpourri. Press the blooms to use in crafts. I like making bookmarks, note cards and gift tags.
Place a handful of chamomile in a square of cheesecloth or muslin, gather and tie then throw into your bath for a soothing skin treat. I also make bath teas by placing chamomile and powdered milk or ground oatmeal in a muslin bag then brewing it for about 15 minutes before adding to my bath.
In researching for this profile I found much of the text I read regarded the chamomiles as "disagreeable" and the tea was often used only medicinally. Perhaps I am too sentimental about herbs, but I find the aroma and taste of chamomile to be comforting. Though it's not considered a "kitchen herb" I think it should be grown in every cook's garden.
Chamomile Recipes
Tea of Cheer and Joy
1/2 cup dried chamomile flowers
1/2 cup dried calendula petals
2 tablespoons grated lemon peel
1/4 cup dried peppermint
1 tablespoon whole cloves
honey to taste
Combine all ingredients and store in an airtight container. To brew use 1 1/2 tsp. of tea with 1 cup (8 ounces) boiling water. Steep for 3-5 minutes. Strain and sweeten with honey to taste.
Winter Afternoon Tea
Makes 4 cups
1 tsp. dried chamomile
1 tsp. dried mint
1 tsp. dried lavender
Combine the herbs in your warmed tea pot and add 2 cups boiling water. Steep for 5 minutes and strain. Add 1 tsp. of honey to each cup of tea. Notes: I put together this simple mellow tea one winter afternoon. I like it with the honey, but lemon would be fine too. This makes 2 cups of tea, but it can easily be doubled and tripled.
Chamomile Shampoo
You will need:
2 tsp.. dried chamomile
1/4 cup boiling water
1/4 cup baby shampoo (or another mild variety)
Pour the boiling water over the chamomile and steep for 30 minutes, strain, then mix into the shampoo and use as usual.
Chamomile Hair Conditioner
You will need:
1/3 cup chamomile flowers
1/3 cup olive, safflower or sunflower oil
Clean jar with lid
Combine the chamomile and oil in a jar with a lid. Place on a sunny windowsill and shake the jar at once a day. After two weeks, strain out the herbs. To apply, use about 2-4 teaspoons, depending on the length of your hair. Brush out your hair and apply to the hair ends, avoiding the scalp. Leave on about ten minutes, then shampoo out.
Chamomile Hair Rinse
You will need:
1 cup boiling water
1 tsp. chamomile flowers
Pour the water over the chamomile; steep until it cools to lukewarm. Strain out the flowers. This will soothe your scalp. To use pour over your hair as a rinse after shampooing.
Herbal Foot Soak
You will need:
2 ounces mixed fresh herbs-peppermint, rosemary, chamomile
4 cups boiling water
1 tablespoon borax
1 tablespoon Epsom salts
Roughly chop the herbs. Put in a bowl, pour in boiling water. Let stand 1 hour; strain. Place the "tea" water into a tub or bowl large enough to hold both feet and another 6-7 cups of warm water. Stir in borax and Epsom salts. Soak feet 15 to 20 minutes. Add hot water if needed to keep the temperature as warm as desired. Afterwards use a good lotion and place cotton socks on your feet for the evening!
About the Author Brenda Hyde is a wife and mom to three living in the Midwest United States. She is also editor of Old Fashioned Living. For more herb profiles and recipes subscribe to her monthly newsletter Herbs 'N Spices by sending any blank email to:

From Tea Chef:


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Chamomile Biscotti

Submitted by: Emily Amanatullah
Relax after a long day with a sweet treat made with the soothing taste of chamomile. These biscotti cookies are the perfect late night snack to ease you peacefully into bedtime!

Prep Time: Preparation Time: 5 min
Cooking Time: 35 min + 15 min
Cooling Time: 20 min
Serving Size: 48 cookies
For Cookies:
2 1/4 cups All-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup sugar
2 eggs
3 Tbsp honey
1/2 tsp vanilla
2 Tbsp orange zest
1 Tbsp strong brewed chamomile tea

For Icing:
1 cup Confectioner's sugar
2 Tbsp strong brewed chamomile tea (hot)
Preheat oven to 350 degrees and adjust rack to middle position.

In a mixing bowl, sift together flour, baking powder, baking soda, and salt. Set aside.

In a separate mixing bowl, whisk together sugar and eggs to a light yellow color. Stir in honey, vanilla, zest, and tea. Add in dry ingredients, folding batter together until just combined.

Divide batter into two equal sections. With floured hands to prevent sticking, form each half into a log (approximately 3 inches wide by 3/4 inches high) and place lengthwise on a parchment lined cookie sheet. Be sure to place logs at least one inch apart from each other.

Bake logs for 35 minutes.

Remove from oven and allow to cool for 10 minutes.

Reduce temperature down to 325 degrees.

Using a serrated knife, cut logs diagonally into 1/2-inch thick slices (discarding ends). Lay slices on their sides on the cookie sheet being careful not to overcrowd the tray. Return to oven and bake for another 15 minutes, flipping the slices over once halfway through.

Remove cookies from the oven and allow to cool.

You can enjoy as is or drizzle with chamomile spiked icing. To make the icing, simply stir together Confectioner's sugar with hot tea and drizzle over cookies with a fork.

Also from Tea chef-Chamomile lemon Squares here:

Hungry for seasonal treats, tasty meals, and savory snacks? Easy-to-follow instructions make cooking fun — and healthy — for the whole family.
Calm Down Cookies
Delicious cookies made with a helpful herb.
Grow your own chamomile — a sweet, yellowish flowery herb that's naturally calming — then use it in these yummy cookies.
Preparation Time: 20 minutes
Baking Time: 10 minutes
Makes: 4 dozen cookies

Level: 2
(Use organic ingredients whenever possible)
• Medium mixing bowl
• Wooden spoon
• Small mixing bowl
• Cooking spray
• Cookie sheets
• Teaspoon
• Spatula
• Cooling rack
• 1/4 cup dried chamomile flowers, crushed
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 free-range eggs
• 1/4 tsp vanilla extract
• 1 3/4 cup whole-wheat flour
Let's Make It!
Adult: Preheat the oven to 350°F.
Kid: In a medium bowl, mix the butter and sugar together until smooth. Beat in the eggs and the vanilla until smooth.
Kid: In a small bowl, stir together the flowers and the flour; then add this mixture to the medium bowl. Mix until well blended.
Kid: Lightly coat the cookie sheets with cooking spray, then put small teaspoonfuls of the dough onto the cookie sheets. Be sure to space the dough evenly around the sheets.
Adult/Kid: Put cookie sheets into the hot oven and bake for 8-10 minutes, or until the cookies are golden brown. Use the spatula to remove the cookies from the sheet and place them on a rack to cool.

Another from Tea Chef-crab cakes with Chamomile:
I will end with a Chamomile Martini

Kalamazoo Outdoor Gourmet Recipes - Drinks

Chamomile Martinis
Author: Kalamazoo Outdoor Gourmet Staff
Servings: 2
Course: Drinks
Preparation Time: 10 minutes
Grill Time: 0 minutes
These soothing martinis will have a golden color and subtle, layered flavor. We like it best using Tazo® Calm™ "Herbal Infusion," Grand Marnier and 3 Vodka or Ciroc Vodka.
12 Ounces premium vodka
2 Ounces boiling water
1 Chamomile herbal tea bag
1 Ounce orange liqueur
Pour 2 ounces hot water over a chamomile herbal teabag in a mug and let brew for five minutes to make a highly concentrated tea. After the five minutes, remove the teabag and squeeze some of the remaining liquid out of the teabag to preserve as much concentrate as possible.
Combine the chamomile tea concentrate, vodka, orange liqueur and plenty of ice in cocktail shaker. Shake vigorously until ice cold. Strain into two martini glasses, leaving ice in the shaker, and enjoy.
This recipe works well with other varieties of premium teas as well, with or without the orange liqueur. Try experimenting to find your favorite combination of vodka and tea.

Enjoy! How do you use your chamomile?


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