'Chamomile - Roman'
Chamaemelum nobile

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Roman Chamomile is a creeping perennial herb that grows close to the ground. It has fine, feathery leaves and small, white daisy-like flowers with yellow centers. It has a strong, aromatic scent, making it popular for its essential oil used in perfumes, soaps and potpourris. This herb is often used for its calming and relaxing effects in teas and aromatherapy. 

Uses
Roman Chamomile is used in a variety of ways due to its calming and relaxing properties. It's often consumed as tea, added to bath water for a relaxing soak, or used in aromatherapy as an essential oil. The oil is also used in personal care products like soaps, lotions, and shampoos. Additionally, Roman Chamomile is used in traditional herbal medicine for its calming effects on the digestive system and for promoting sleep.

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RECIPES

Chamomile Cake with Salted Honey Buttercream

Ingredients

* 3 tablespoons loose chamomile tea plus extra to decorate
* 1 cup (225g) butter
* ½ cup (100ml) milk
* ¾ cup (150g) granulated sugar
* 3 eggs
* 2 teaspoons vanilla extract
* 1 ⅔ cups (200g) all-purpose flour (plain flour)
* 2 teaspoons baking powder
* ½ teaspoon sea salt

For the Salted Honey Buttercream

* ¼ cup (60g) butter at room temperature
* 2 tablespoons honey
* 2 tablespoons milk
* 1 cup (250g) powdered icing sugar
* ¼ teaspoon sea salt

Instructions

Preheat your oven to 350°F / 180°C. Grease and line a 9” round cake pan.

Add the butter, milk and chamomile tea to a small pan and over a medium/low heat until it melts together. Reduce the heat and simmer for 3 minutes.

Remove from the heat, stir well and leave to steep for 10 minutes.

Place a sieve over a mixing bowl and pour the chamomile-infused butter over it, to strain out all the tea. Reserve as much of the infused butter as possible and discard the sieved out tea.

Beat the infused butter and sugar together for a few minutes. Add the eggs, one at a time, and beat in well. Add the vanilla and beat again.

Sift the flour, baking powder and salt into the bowl, then stir to gently combine.

Pour the batter into the prepared pan and smooth to the edges. Bake for 30-35 minutes or until an inserted skewer comes out clean.

Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

How to make the Salted Honey Buttercream

Beat the butter with an electric mixer until smooth.

Add the honey and beat well. Add the powdered icing sugar and milk, then beat until smooth.

Stir in the salt then spread the salted honey frosting over the cooled cake as desired.

Decorate with chamomile flowers, if desired.