Making tea from a fresh chamomile plant is straightforward: pick the flowers at their peak, steep them in hot water for about five minutes, and strain. The process works with both fresh and dried flowers, though the ratio changes. Fresh chamomile requires roughly double the volume of dried because of its water content. Here’s everything you need to know, from identifying the right plant to storing your harvest.
Pick the Right Chamomile
Two species go by the name chamomile, and both make drinkable tea, but they taste different. German chamomile is the one most commonly used for tea. It’s an annual that grows up to about two feet tall with larger white flowers and a distinctive cone-shaped yellow center. The tea it produces is mild and slightly sweet.
Roman chamomile is a low-growing, creeping perennial with smaller flowers and a flatter yellow center. Its tea tends to taste bitter. If you’re growing chamomile specifically for tea, German chamomile is the better choice. Both belong to the daisy family (Asteraceae), and both look like small daisies with white petals radiating from a yellow disk.
When and How to Harvest
Timing matters more than most people realize. Pick your chamomile flowers when the blossoms are fully open but before the white petals start drooping backward. That’s the window when the plant’s essential oils are most concentrated. The best time of day to harvest is morning, after any dew has dried but before the midday sun starts breaking down those oils.
Pinch or snip the flower heads just below the base of the bloom. You can leave the stems behind. A single plant produces flowers over several weeks, so you’ll get multiple harvests from the same plant throughout the growing season. Check your plants every two to three days during peak bloom, since new flowers open constantly.
Making Tea With Fresh Flowers
For a single cup (8 ounces) of tea using fresh flowers, you’ll need 3 to 4 tablespoons of flower heads. Use the higher amount if you prefer a stronger cup. Place the flowers in a teapot, mug with an infuser, or even a French press. Pour boiling water directly over the flowers and let them steep for 5 minutes.
A nice addition is a small sprig of fresh mint, which complements chamomile’s natural sweetness. Honey works well too, though a properly brewed cup of German chamomile is pleasant enough on its own. Strain out the flowers and drink.
One advantage of chamomile over black or green tea: it’s more forgiving with steep time. The compounds that create harsh bitterness in other teas (tannins) are present in chamomile but at much lower levels. You can steep chamomile for up to 15 minutes without the result turning unpleasant, which is useful if you forget about your cup or want a more concentrated brew.
Drying Flowers for Later Use
Dried chamomile stores well and lets you enjoy tea year-round. You have two reliable methods.
Air drying works best in low-humidity climates. Spread the flower heads in a single layer on a clean screen, drying rack, or parchment-lined tray. Place them somewhere warm with good airflow, out of direct sunlight. They’ll take anywhere from one to two weeks to dry completely. The flowers are ready when they feel papery and crumble easily between your fingers.
Using a dehydrator is faster and more reliable, especially in humid areas where air-drying risks mold. Set the temperature low, around 90 to 95°F. Higher temperatures will drive off the volatile oils that give chamomile its flavor and calming properties. If you’re working with particularly plump, juicy flowers, let them air dry for a day or two first, then finish in the dehydrator. This speeds up the process while reducing the risk of overheating.
When using dried flowers for tea, you need less than fresh. About 1 to 2 tablespoons per 8-ounce cup is a good starting point, since the flavor concentrates as the flowers lose moisture.
Storing Your Dried Chamomile
Keep dried chamomile flowers in an airtight container, away from light, heat, and moisture. A glass jar with a tight-fitting lid stored in a cabinet works perfectly. Under these conditions, dried chamomile stays flavorful and potent for about a year. You’ll notice the color gradually fading from bright yellow to a duller shade over time, but fading color doesn’t necessarily mean lost potency. The key sign of spent chamomile is a weak aroma: if the flowers don’t smell like much when you crush one between your fingers, it’s time for a fresh batch.
What Makes Chamomile Tea Calming
Chamomile isn’t just folk medicine. The primary active compound in chamomile is a flavonoid called apigenin, which makes up nearly 17% of the plant’s flavonoid content and is considered the quality marker for chamomile. Apigenin works by binding to the same receptors in the brain that anti-anxiety medications target. This is why chamomile tea genuinely promotes relaxation and sleepiness rather than just being a warm, comforting drink.
Beyond its calming effects, apigenin and related compounds in chamomile also have anti-inflammatory properties. This partly explains the traditional use of chamomile tea for soothing upset stomachs and sore throats.
Allergy and Safety Considerations
Chamomile is safe for most people when consumed as tea. But because it belongs to the daisy family, it can trigger allergic reactions in people who are sensitive to related plants. The most well-documented connection is with mugwort pollen: people who are allergic to mugwort can experience reactions to chamomile tea ranging from mild eye irritation to, in rare cases, severe allergic responses. If you’re allergic to ragweed, marigolds, chrysanthemums, or echinacea, you share that same family of plants and should approach chamomile cautiously.
One interaction worth knowing about: chamomile contains natural coumarin compounds that can amplify the effects of blood-thinning medications like warfarin. If you take blood thinners and want to drink chamomile tea regularly, that’s a conversation to have with whoever manages your medication, since the combination can push anticoagulation levels higher than intended.