Botanical Name: Matricaria chamomilla
- English: German Chamomile
- Also, Known As: Wild Chamomile, Garden Chamomile, Ground Apple, Pinheads, Baabunaa, Babuna Camornile, Babuna, Babunj, Baboonig, Babuna, Babunah camomile, Babunj, Bunga kamil, English Chamomile, Scented Mayweed, Camomilla, Flos Chamomile, Camomile, Camamilla, Camomile, Chamomile, Camomilla, Chamomille allemande, Campomilla, Chamomille commune, Camomille sauvage, ﬂeurs de petite camomille, ﬂos chamomillae, Hungarian chamomile, Kamille, Kamillen, Kamitsure, Kamiture, Manzanilla, Manzanilla chiquita, Manzanilla comun, Manzanilla dulce, Matricaire, Matricaria ﬂowers, Pin heads, Sweet feverfew, Single Chamomile, and Sweet False Chamomile,
Habitat: Europe and Asia
Part used: Whole Flower
Matricaria chamomilla is a well-known medicinal plant species from the Asteraceae family often referred to as the “star among medicinal species.” Nowadays it is a highly favored and much used medicinal plant in folk and traditional medicine.
There are two different types of chamomile: German Chamomile (Matricaria chamomilla) and Roman Chamomile (Chamaemelum nobile). While there are some similarities between the two, there are also significant differences. This information provided here is for German Chamomile. It is native to southern and eastern Europe but has spread all over the world either in the garden or growing as a weed in disturbed soils.
Chamomile is a member of the Asteraceae plant family and has an appearance similar to daisies. Chamomile is an annual plant with thin spindle-shaped roots only penetrating flatly into the soil. The plant grows to a height of about 3-4 feet and has small daisy like yellow flower heads with white petals. The long and narrow leaves are bi to tri pinnate. The flower heads are placed separately, they have a diameter of 10–30 mm, and they are pedunculated and heterogamous.
Humans have been interacting with chamomile for tens of thousands of years.
How to use:
The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup of teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!
- You can sweeten your herbal tea with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
- You can make ice cubes or pops by freezing tea in ice tray or pop molds.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
All information on this website is for educational purpose ONLY
This information has not been evaluated by Health Canada.
This information is not intended to diagnose, treat, cure, or prevent any disease.