Marc Moll reveals the secrets of Menorcan chamomile in the new Quadern de Folklore

Bep Al·lès/Ciutadella - The Col·lectiu Folklòric de Ciutadella has published a new Quadern de Folklore, number 159. This time it features a study by master herbalist craftsman Marc Moll Marquès about Menorcan chamomile. The book was presented on March 10 in Ciutadella at the Casino 17 de Gener assembly hall. We spoke with Marc Moll to learn more about this work.

How long have you been working on Menorcan chamomile, and what has surprised you most in what you have learned?

For six years I have been working at a technical level in the cultivation and advisory work related to Menorcan chamomile on farms in both Menorca and Mallorca. From an ethnobotanical point of view —traditional uses, remedies and products made with chamomile— I have been connected to it for more than thirty years, especially regarding medicinal applications.

One of the things that surprised me most is the work structure that once existed in Menorca: from harvesting to export there was a whole chain of people on the island involved in it on a seasonal basis. The number of people who worked in this sector and the economic complement it represented for many families was very significant. Its medicinal uses also made it well known and valued across much of Europe.

What are the main virtues of Menorcan chamomile and how does it differ from chamomile in other regions?

Menorcan chamomile stands out for its antiparasitic and antifungal properties. It also helps relax the nervous system, lower blood pressure, regulate blood sugar, improve digestion and regulate menstruation.

Compared with chamomile from other regions, it has a higher intensity and concentration of active compounds, which gives it a distinctive personality both in flavor and in effects.

Do cultivated and wild chamomile have the same properties?

Wild chamomile is generally more active and more bitter, especially when it grows near the sea in harsher conditions. Cultivated chamomile, if grown inland and irrigated, tends to have a milder flavor. However, with good agronomic management, very similar properties can be maintained.

What threats could affect traditional wild chamomile?

One of the main threats is Xylella, a disease that can arrive through ornamental or garden plants and could seriously affect wild populations. Another problem is irresponsible harvesting by people who pull up the whole plant to collect the flower instead of cutting it properly.

Could promoting Menorcan chamomile put its survival in nature at risk?

No. Currently, more than 90% of the chamomile sold and consumed comes from cultivation. The work being done today aims to highlight its value and promote this traditional product from a more sustainable and controlled perspective.

Which traditional chamomile-related tasks still remain today, a hundred years later?

Almost all stages of the process remain, although they are more mechanized. Instead of harvesting with a sickle, brush cutters are now used; it is dried in the shade as before, and then the dried flower heads are cut with a machine, whereas in the past this was done manually. Despite mechanization, it remains a labor-intensive and largely manual process, which is why the plant is expensive due to the labor required.

Would you recommend making chamomile from plants growing in a roundabout?

I would not recommend it, as plants growing in roundabouts may accumulate toxins from car exhaust fumes, which is not healthy for consumption.

Do you think the production of Menorcan chamomile can still grow?

Yes, it can and it should grow. If we know how to value and promote it as a traditional product, it can recover the place it deserves. Moreover, a large part of the current crops are already organic, which increases their value and interest in today’s market.