Chamomile is used like jasmin; for flavouring herbal teas, teas, hot toddies and decoctions.

It can also be used to make a home-made aperitif: macerate the flowers in red wine with pieces of orange and sugar for a fortnight.

Chamomile is perfect for flavouring soft fruit jellies, home-made jam, home-made fruit sorbet, stewed apple and chocolate desserts (mousses, cakes, creams).

Best used at the end of the cooking process so that the flowers don’t burn. This also preserves their delicate flavours.