BOTANICAL NAME:
Matricaria recutita L.
COMMON NAMES:
German chamomile, small chamomile, camolene, eye of the sun, wild chamomile.
Origin of the name :
Matricaria comes from matrix, "female", "matrix", because the plant facilitates and relieves the pains of the rules; chamomilla, from the Greek chamai, "on the ground", and melon, "apple", the flowers recalling the smell of apple.
FAMILY:
Asteraceae
From the Asteraceae family, this chamomile is found much in the wild; it is an annual herb of the genus matricaria.
Matricaria is a large, very aromatic herb that grows on roadsides, in wasteland or wasteland and a lot in limestone soils.
Terminal heads have a conical, hollow receptacle. The plant is very aromatic with a bitter flavor, much less bitter, however, than Roman chamomile.
Distilled chamomile gives an essential oil rich in chamazulene; this dark blue oil turns green and then brown as it ages.
The harvest is done in full bloom using a sort of comb; the flower heads are then dried on very well ventilated racks, protected from light.
The infusion of matricaria chamomile, is called "Manzanilla", and is in a way the national herbal tea of Spain, where it is generously offered after meals as a coffee, as a digestive.
In addition, it is a beauty ally to lighten hair, reduce dark circles and refresh the complexion.
Chamomile beauty mask
Before putting on the mask
Wash your face.
Perform a steam bath for a few minutes to open the pores of the skin.
How to make a chamomile face mask
Infuse 4 pinches of dried chamomile in a cup for 10 minutes, filter, then gradually incorporate the chamomile tea into white clay until you obtain a creamy paste.
Apply a thick layer of the mask to your face, massaging gently.
Leave the mask to act for 15 minutes.
Rinse with chamomile infusion then with cold water.
Apply this mask once a week.
If your skin is dry, add a little sweet almond oil.
Spanish Manzanilla infusion recipe
Ingredients
- 2 teaspoons of dried flowers (3g)
- Honey, to taste
- 1 glass of water (250 ml)
- (Optional) Ice cubes
HOT
Using a kettle, bring the water to a boil. Use filtered water if you want a richer flavor.
- STEP 2: Put the chamomile in the teapot and add the hot water.
We have found that using 2 teaspoons of dried sweet chamomile flowers is the most balanced measure to enjoy both its benefits and flavor.
- STEP 3: Cover the teapot and wait 5 minutes.
If you want to make the perfect brew, try (without burning yourself) the tea after 5 minutes of steeping, if you think it's lacking flavor, repeat the test every few minutes until you find the sweet spot.
- STEP 4: Strain the chamomile tea into a cup and add the honey.
Most teapots include an infuser, so it's as simple as placing the flowers in the infuser and then removing it.
If you prefer to see the flowers floating and enjoy how the water changes color, you can use a strainer to prevent the flowers from entering the cup.
Add honey to taste while the water is still hot.
COLD
- STEP 1: Mix chamomile flowers and cool or cold water in a glass jar.
Use filtered water for the best tasting brew.
- STEP 2: Cover and let steep in the refrigerator for 8 to 12 hours.
You can let them soak for up to 24 hours.
- STEP 3: Strain the liquid into a glass.
You can add ice, but it depends on what temperature you prefer the drink at.
To sweeten a cold drink, prepare a simple syrup (equal parts sweetener and hot water) with sugar or even honey.
Vegan Chamomile Cupcake Recipe
- 1/3 cup of vegetable milk
- 3 teaspoons of lemon juice
- 1/2 of vanilla pod
- 3 tablespoons of coconut oil, melted
- 2 tablespoon of chamomile, dried and crushed
- 3 to 4 cups of flour
- 1/4 teaspoons of baking soda
- 1/4 cup of coconut blossom sugar
- 1 pinch of salt
Icing:
- 4 tablespoons of vegan butter at room temperature
- 1/2 vanilla pod
- 1/2 cup + 1 teaspoon of coconut blossom sugar
Instructions: Preheat the oven to 350 degrees. Combine milk and lemon juice in a bowl and set aside.
Combine the flour, coconut blossom sugar, baking soda and salt. If necessary, crush the dried chamomile and mix it with the milk. Then mix everything until a homogeneous paste is obtained. Grease a mini muffin pan with butter or oil and fill two-thirds of the cup. Bake for 10 minutes. Once the cooking is finished, make the icing. Mix the butter and the vanilla. Gradually add powdered sugar and beat until the mixture is white and fluffy. Frost the cupcakes when completely cool.
Enjoy your meal !
Français
English GB
Once the package has been opened, we advise you to keep the product in a cool, dry place, away from light and humidity, so that it retains all its nutritional and taste qualities.
This product does not contain any allergens, however it may contain traces (eggs, soy, sulphur, nuts, etc.).
