Botanical name
Anthemis tinctoria ‘Sauce Hollandaise’
Other names
Dyer’s chamomile ‘Sauce Hollandaise’
Genus
Anthemis
Variety or Cultivar
‘Sauce Hollandaise’ _ ‘Sauce Hollandaise’ is a clump-forming, herbaceous perennial with finely divided, green leaves. In summer, it bears cream daisies with yellow centers on erect, branching stems.
Foliage
Deciduous
Fragrance
The foliage has a nice scent
Habit
Clump-forming, Compact, Erect
COLOUR
Flower
Cream, Yellow in Summer
Foliage
Green in Spring; Green in Summer
HOW TO CARE
Watch out for
Specific pests
Aphids , Slugs , Snails
Specific diseases
Powdery mildew
General care
Pruning
Cut back hard after flowering
Propagation methods
Basal cuttings, Division, Seed
Anthemis tinctoria ‘Sauce Hollandaise’ (Dyer’s chamomile ‘Sauce Hollandaise’) will reach a height of 0.5m and a spread of 0.5m after 2-5 years.
Suggested uses
Banks and Slopes, Cottage/Informal, Flower Arranging, Beds and borders, Mediterranean, Containers
Cultivation
Plant in moderately fertile, well-drained soil in full sun. This plant is useful when drought-tolerance is required
Soil type
Chalky, Loamy, Sandy
Soil drainage
Well-drained
Soil pH
Acid, Alkaline, Neutral
Light
Full Sun
Aspect
South, East, West
Exposure
Exposed, Sheltered
