With its gentle, honey-like aroma, chamomile is one of the most popular herbal teas in the world. Behind every soothing cup is a short, careful journey from field to drying room.
Growing and harvesting
German chamomile (Matricaria chamomilla) is a small daisy-like plant with white petals and a golden center. It grows quickly in spring. The flowers are picked when they are fully open, often by hand or with special combs, because that is when their aroma is strongest.
Drying: the most important step
Fresh chamomile flowers are delicate. They need to be dried quickly and gently, in the shade or at low temperatures, to keep their color and fragrant oils. Over-drying or too much heat turns the flowers brown and dull.
What quality chamomile looks like
- Mostly whole flower heads with bright yellow centers
- White petals rather than brown
- A sweet, apple-like aroma
- Few stems, leaves or dust
How to brew the perfect cup
- Use 1–2 teaspoons of dried chamomile flowers per cup.
- Pour over water just off the boil.
- Cover and steep for 5 minutes to keep the aroma in.
- Strain and enjoy plain, or with honey and a slice of lemon.
Ways to enjoy it
Chamomile is traditionally enjoyed in the evening as a calming, caffeine-free drink. It also blends beautifully with mint, lavender or hibiscus, and can be used to flavor desserts and syrups.
For bulk buyers
When sourcing chamomile for tea brands or manufacturing, agree on the grade (whole flowers vs. siftings), moisture, and packaging that protects the delicate flowers from crushing during transport.
Browse our herbal teas, or request a sample of our chamomile for your brand or store.