My friend Annie Compercchio once sent me a jar of chamomile blossoms from her garden, which were lovely and smelled amazing but left me at a bit of a loss on how to incorporate them into my food. Somehow, I arrived at steeping them in oil with a lot of lemon zest, and the smell immediately reminded me of wild carrot flowers. Now the two flavors are permanently combined in my mind. Should you not have a darling friend to send you hand-harvested and hearth-dried chamomile, su
