One of my all time favorite herbs, chamomile is a mainstay in my garden and, when it's fresh, a mainstay in my kitchen. The plant in it's entirety is edible, although you almost only find recipes for it's delicate flower. Used for it's many medicinal attributes, chamomile is often overlooked for it's plethora of culinary properties. Floral and herbaceous, light and subtle. The flower is of course beautiful to look at, but holds much of the plants oils which is why it is used the most in the herbs transfer of flavor. However, it's important to be careful not to impart too much flavor. This is a time that practicing restraint is as good a tool as any. If you've ever had a dessert that used too much lavender, this is the territory we're treading. If you're not careful you'll have something that tastes more like soap than the herb.
Here is a recipe that utilizes the stems, leaves, and flowers of chamomile. Give it a try and let us know what you think or what you'd do differently. And if you have any extra, maybe you'd like to make a chamomile crown too.