Chamomile has documented use going back thousands of years, with records appearing early in ancient Egypt and later across the Mediterranean and northern Europe. This low-growing member of the daisy family is native to Europe and western Asia, now growing widely in temperate regions. It is a tough, adaptable plant, often found in gravelly ground and along paths. The small white flowers have large yellow cores and are gathered at full bloom, then dried simply ~ petals often falling away. The name comes from Greek words meaning “ground apple,” referring to the scent released when the flowers are handled.
Chamomile produces a pale yellow infusion with a light body and soft mouthfeel. The taste is faintly apple-like, with gentle hay notes.
