Friday, March 26, 2010

selfmade. chamomile tea

Next Thursday, the magazine selfmade. will launch at Red River College's Princess Street Campus. The magazine is an awesome collaboration between myself, Jenn Twardowski, Neal Snikeris, and Michael Fleischmann. You should join our Facebook group and come out to the launch, but meantime, here's a recipe for growing and making your very own chamomile tea.


Winterize seeds in an ice cream pail half full of soil, with holes in the bottom and lid. Three inches of soil should be on top of the seeds. Water the soil and put pail outside for six weeks in the winter. Plants will be ready to transplant in spring.


Flowers are ready for picking when petals begin to curl backwards. At this point, if they aren't picked, they'll go to seed in a day or two and lose their potency.


Dry picked flowers for a maximum of 10 days. After they're dry, store in an airtight bag or container.


Add two or three buds per cup of tea, to taste.


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