Chamomile, the 2025 Herb of the Year

From Time to Thyme

By Paula Dunn

The Herb Society of Central Indiana may not be holding their annual Spring Symposium, but we can still celebrate the 2025 Herb of the Year, chamomile (or camomile, if you prefer the traditional British spelling.)

The word, “chamomile” is derived from the Greek for “ground or earth apple” because it’s said to smell like apples.

There are actually two kinds — German chamomile and Roman chamomile. Both have small, daisy-like flowers and aromatic, ferny foliage and both are used in aromatherapy, cosmetics, skin and hair care products, and as a flavoring agent in foods and beverages. There are differences, however.

Roman chamomile is a short perennial that’s great for planting in rock gardens and between stepping stones, and is sometimes grown as a fragrant lawn alternative. 

German chamomile is a tall annual plant that freely self-seeds. It’s the version preferred for tea because it’s a little sweeter and more pleasant tasting.

Although chamomile has been used by humans for hundreds of thousands of years, you may know it best from the Beatrix Potter tale about Peter Rabbit. Peter’s mother gives Peter chamomile tea to calm him down after his terrifying encounter with Mr. McGregor.

Medicinally, chamomile has anti-inflammatory, antispasmodic, sedative, and anti-anxiety properties. Although generally safe for most people, if you’re allergic to ragweed or other plants in the daisy family, you should avoid it.

Chamomile isn’t that difficult to raise and is attractive to pollinators, but I have to admit, I often cheat and just buy a box of chamomile tea whenever I need chamomile.

You can make a lot more with it than tea, though. I found recipes on the internet for cakes, ice cream, fruit salad, soups and cocktails. You can also use it to create lotions, salves, hair rinses and other beauty care items.

HSCI members Sue Arnold and Rhonda Miller turned me on to some recipes another member, Effie Eitel, made for a recent HSCI meeting. Here are a couple:

This simple syrup is great on pancakes, oatmeal, or diluted and served as a tea.

Chamomile Ginger Simple Syrup

1/2 C. dried chamomile flowers

1 Tbsp. fresh ginger

4 C. boiling water

2 Tbsp. lemon juice

4 C. sugar

Grind and combine the ginger and chamomile flowers. Add boiling water and let steep for an hour, then strain out the chamomile and ginger.

Place mixture in a large pan. Add lemon juice and boil for at least one minute before adding sugar. Add sugar and cook until sugar is dissolved — about one minute. Don’t overcook it!

Chamomile Bath Salts

Combine in equal parts: chamomile flowers, rolled oats, Epsom salts, Himalayan pink salt and lavender, and add 1/2 part powdered buttermilk.

As a bonus, I’m including this recipe I found in a wonderful, but now defunct, magazine, “The Herb Companion.” I’ve never made the cookies, but it’s a pretty simple recipe and they sound good.

Chamomile Tea Cookies

1/4  C. dried chamomile flowers

1/2  C. softened butter

1     C. sugar

2     eggs

1/2  tsp. vanilla extract

1 3/4 C. flour

Carefully chop the chamomile blossoms and set aside. Cream butter and sugar, then beat in eggs and vanilla. Stir in flour and chamomile.

Drop by scant teaspoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 10 minutes. Makes five dozen small cookies.

Paula Dunn’s From Time to Thyme column appears on Wednesdays in The Times. Contact her at [email protected]