German Chamomile

Description

German Chamomile (Matricaria chamomilla) belongs to the Asteraceae family and is native to Europe. It thrives in Cultivated fields, Roadsides, Gardens, Disturbed soils environments across regions including All Europe, Mediterranean, USA.

Botanically, German Chamomile is classic calming tea flower. Distinctive apple scent. Flowers dried tea anti-inflammatory.. It is also known locally as Camomilla/Erba camomilla.

The edible parts include Flowers. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during August, July, June, May and September.

Nutritionally, German Chamomile stands out for its Iron (0.5mg, 3% DV), Vitamin C (2.0mg, 2% DV) and Vitamin K (2.0mg, 2% DV). It also provides 0.8g protein and 1.0g dietary fiber per 100g serving.

In the kitchen, German Chamomile offers a Sweet apple honey flavor profile. Dried flowers tea fresh minor. Common culinary applications include tea, infusion, calming brew. Popular preparations include Chamomile tea, Chamomile infusion, Candied flower petals, Flower salad garnish.

For storage, dried 12mo.

Safety note: No toxicity. Antinutrient content is no significant antinutrients. Always verify identification with at least three independent botanical sources before consumption.

Foragers should collect german chamomile during May, Jun, Jul, Aug and Sep. Choose young, vibrant parts for optimal flavor and nutrition. Avoid specimens near polluted areas, roadsides, or treated agricultural land.

Field identification relies on recognizing the plant in its natural habitat — typically cultivated fields, roadsides, gardens, disturbed soils. Flowers, leaf arrangement, and growth habit provide the most reliable identification markers. Always consult at least two independent botanical sources.

Traditional Europe communities have long valued german chamomile as a seasonal wild food. Its reliable growth and nutritional density made it a valuable resource during lean periods and food scarcity.

In contemporary cuisine, german chamomile pairs excellently with olive oil, garlic, and citrus. It complements wild herbs, foraged mushrooms, and hearty grains. Experiment with both raw preparations and slow-cooked dishes to appreciate its full range.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses

tea, infusion, calming brew

Storage

Dried 12mo

Recipes

• Chamomile tea
• Chamomile infusion
• Candied flower petals
• Flower salad garnish
• Flower petal syrup
• Wild winter pesto made from German Chamomile
• Traditional German Chamomile soup
• German Chamomile and potato frittata

Where It Grows