Chamomile (Matricaria chamomilla / Matricaria recutita)
Description
Chamomile (Matricaria chamomilla or Matricaria recutita, family Asteraceae) is an annual herb characterised by small daisy-like flower heads with white ray florets and a yellow central disc. It is one of the most widely used medicinal plants and is mainly employed for herbal infusions, extracts and cosmetic formulations.
Aromatically, chamomile is recognisable by its sweet, floral, slightly honey-like and herbaceous fragrance, while the taste is delicate, mildly bitter and characteristic.
Common name: Chamomile (German chamomile, common chamomile)
Parent plant: Matricaria chamomilla L.
(syn. Matricaria recutita L.)
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Order: Asterales
Family: Asteraceae
Genus: Matricaria
Species: Matricaria chamomilla L.
Note: It must not be confused with Roman chamomile, Chamaemelum nobile, which is a different species, although uses are partly similar.
Cultivation and growth conditions
Climate
Chamomile is a rustic plant, well adapted to temperate climates.
Optimal temperatures: 18–26 °C.
It withstands moderate cold and can tolerate light frosts.
It tolerates heat but flowers best under mild conditions.
It prefers dry, well-ventilated climates and does not like excessive humidity.
Sun exposure
Requires full sun, which is essential for:
high flower production,
optimal concentration of essential oils (bisabolol, chamazulene),
reduced risk of fungal diseases.
It can grow in light partial shade, but with lower flower yield.
Soil
Chamomile prefers soils that are:
light, sandy or medium-textured,
well drained,
moderately fertile,
with pH between 6.0 and 7.5.
Very rich soils favor leaf growth at the expense of flowers.
Avoid heavy clay soils or waterlogged conditions.
Irrigation
Water requirement is low to moderate:
Needs little water once established.
Irrigate only during prolonged drought or in the early growth stages.
Excessive irrigation can cause root rot and reduce essential oil content.
Temperature
Germination: 18–22 °C
Optimal growth: 18–26 °C
Temperatures below about 10 °C slow development
Very high temperatures (>30 °C) accelerate flower senescence
Fertilization
Chamomile does not need heavy fertilization:
Nitrogen: should be applied sparingly to avoid lush vegetative growth with fewer flowers.
Phosphorus and potassium: support flowering and stress resistance.
A light application of well-matured compost is usually sufficient.
Overfertilization reduces quality and aroma of the flower heads.
Crop care
Weed control is important during early stages, when plants are still small and slow-growing.
Avoid waterlogging to prevent fungal diseases such as powdery mildew and root rots.
Chamomile is generally resistant to pests; occasionally aphids or thrips may appear.
A light trimming after flowering can stimulate a second, smaller flowering flush.
Harvest
The used part is the flower head (capitulum).
Flowers are harvested when they are fully open but still fresh, at the stage of maximum active principles.
Harvest preferably in the morning, on dry days.
Harvesting can be manual or mechanized in large fields.
For drying:
spread flower heads in thin layers,
in a shaded, cool, well-ventilated place,
until completely dry.
Propagation
Chamomile is propagated by seed.
Sown in spring on a finely prepared seedbed.
Seeds are very small and need light to germinate (do not cover them with soil).
Germination takes about 7–14 days with constant moisture.
The plant often self-seeds and can re-establish itself spontaneously in subsequent years.
Indicative nutritional values per 100 g (dried flower heads)
(Usual use level is 1–2 g per cup; the values below are purely indicative.)
Energy: ≈ 240–250 kcal
Water: ≈ 6–10 g
Carbohydrates: ≈ 50–55 g
of which sugars: ≈ 1–2 g
Protein: ≈ 3–4 g
Total fat: ≈ 1–2 g
SFA (saturated fatty acids; excessive intake in the overall diet is linked to cardiovascular risk): traces
MUFA (monounsaturated fatty acids; generally favourable for lipid profile): traces
PUFA (polyunsaturated fatty acids; important for membranes and anti-inflammatory processes): traces
Dietary fibre: ≈ 30–35 g
Vitamins: traces of vitamin A and some B-group vitamins
Minerals: small amounts of calcium, magnesium, potassium, iron (very limited contribution at typical serving sizes)
Key constituents
Essential oil (volatile fraction):
α-bisabolol and bisabolol oxides
chamazulene (formed from matricine during distillation)
Flavonoids: apigenin, luteolin, quercetin and their glycosides
Coumarins
Polyacetylenes
Phenolic acids: caffeic, chlorogenic and related derivatives
Mucilages and structural plant fibres
Production process
Cultivation
Grows best in temperate climates and light, well-drained soils.
Annual crop, established by direct seeding or transplanting.
Commercial flowering and harvest typically occur in spring–summer.
Harvest
Flower heads (capitula) are harvested when fully open, as this stage ensures the best content of active and aromatic compounds.
Harvest may be done manually or with specialised mechanical harvesters.
Post-harvest
Rapid drying at low temperature with good air circulation to preserve essential oils and phenolics.
Cleaning, sieving and removal of stems and foreign matter.
Packaging in bulk or dosed into tea bags, loose-herb packs, or shipped to extraction plants.
Further processing
Production of:
chamomile tea bags and loose infusions
hydroalcoholic or glyceric extracts
essential oil by steam distillation
powdered and standardised extracts for food supplements
cosmetic ingredients for skin- and hair-care products
Physical properties
Dried flower heads: light, low-density material, yellow-white in colour.
Pleasant sweet, floral, herbaceous aroma.
Low moisture content, good capacity to absorb hot water during infusion.
Sensory and technological properties
Aroma: sweet, floral, slightly honey-like, with herbaceous nuances.
Taste: mild, gently bitter, characteristic chamomile flavour.
Highly suitable for hot-water extraction; key active compounds and aroma are readily released into infusions.
Works well in herbal blends as a calming base, helping to round and soften overall flavour.
Food applications
Herbal infusions and teas (single-herb or blends).
Flavouring for:
desserts and custards
ice creams and sorbets
functional or “relaxing” beverages
specialty bakery products
Use in flavour extracts for non-caffeinated and evening drinks.
Nutrition & health
Traditionally associated with:
calming and relaxing effects (support for sleep and mild anxiety)
digestive support and relief of minor gastrointestinal discomfort
soothing effects on mucous membranes and the upper digestive tract
mild anti-inflammatory activity linked to flavonoids and bisabolol
Apigenin, bisabolol and chamazulene are considered key active constituents in many herbal monographs.
Consumption as an infusion in typical amounts is generally regarded as safe for adults and children, except in cases of specific allergy.
(Traditional uses and experimental data do not replace medical diagnosis or prescribed treatments.)
Portion note
Typical use: 1–2 g of dried chamomile flower heads per cup (≈ 150–200 ml water), infused for about 5–10 minutes.
Allergens and intolerances
Possible reactions in people allergic to Asteraceae (Compositae) family plants (e.g. ragweed, arnica).
Rare cases of photosensitivity or skin irritation can occur with concentrated essential oils or certain topical preparations.
Chamomile infusion at normal food-use levels is generally well tolerated.
Storage and shelf-life
Dried chamomile: typically 12–24 months if stored in a cool, dry place, protected from light.
Use well-sealed containers to avoid loss of aroma and absorption of moisture.
Essential oil: typically 2–3 years when kept in dark, airtight glass bottles away from heat and light.
Safety and regulatory aspects
Quality control covers:
pesticide residues (MRL)
microbiological status (especially for tea bags and dietary supplements)
absence of foreign bodies (stones, metals, other plant fragments)
Production of herbal products and extracts must follow GMP and HACCP principles.
For food supplements and standardised extracts, specific regulations apply to composition, purity, labelling and any health claims.
Labelling
Name: “chamomile” / Matricaria chamomilla (or M. recutita).
Country of origin or place of provenance.
Batch/lot number, best-before date, storage instructions.
For infusions: recommended preparation instructions (amount per cup, water temperature, infusion time).
For blends: full ingredient list in descending order of weight.
Troubleshooting
Weak aroma or flavour → old product, poor storage (light, heat, oxygen) or overly long storage time.
Dull or brownish colour → over-drying or oxidation; may indicate reduced quality.
Overly bitter taste → infusion too long or water too hot; reduce steeping time or temperature.
Presence of insects or mould → inadequate storage or high humidity; product must be discarded.
Sustainability and supply chain
Chamomile is typically a low-impact crop, suitable for organic cultivation.
Can be grown in many temperate regions, allowing local European supply chains.
Drying extends shelf-life and reduces food waste, with relatively low energy inputs when optimised.
Flowering fields support pollinators and biodiversity, contributing positively to agroecosystems when managed responsibly.
Main INCI functions (cosmetics)
Chamomilla Recutita (Matricaria) Flower Extract – soothing, calming and antioxidant; widely used for sensitive or irritated skin.
Chamomilla Recutita (Matricaria) Flower Water – mild toning and refreshing water for facial and body care.
Bisabolol (often isolated from chamomile) – anti-irritant and soothing active; used in many products for sensitive skin, post-sun and after-shave applications.
Use levels are defined by cosmetic safety assessments and regulatory requirements.
Conclusion
Chamomile is one of the most important herbal raw materials for infusions, extracts and cosmetic products. Its rich content of essential oils and flavonoids gives it recognised calming and soothing properties in traditional use, while its gentle flavour and wide availability make it a versatile ingredient in foods and beverages. Proper cultivation, drying and storage are essential to maintain aroma, safety and functional quality throughout the supply chain.
Mini-glossary
SFA – Saturated fatty acids; fats that should be moderated due to their association with increased cardiovascular risk when excessive.
MUFA – Monounsaturated fatty acids; generally beneficial for blood-lipid profile.
PUFA – Polyunsaturated fatty acids; important for cellular membranes and anti-inflammatory processes.
MRL – Maximum Residue Level; legal limit for pesticide residues permitted in foods and herbal materials.
GMP – Good Manufacturing Practices; standards that ensure hygienic, controlled, traceable production.
HACCP – Hazard Analysis and Critical Control Points; preventive system for identifying and managing food- and feed-safety hazards.
Studies
- Matricaria recutita or German chamomile, is the most widespread and known medicinal plant belonging to the family of Asteraceae, the classic chamomile.
- Anthemis nobilis or Roman Chamomile is the second medicinal plant that is less common, but has similar ingredients to Matricaria recutita.
Both provide an interesting essential oil (the main components of which are bisabololol alpha and its oxides A, B and C, matricin, which is converted into chamazulene for distillation, en-yn-dicycloethers and flavonic derivatives: apigenin, luteoline and apigenin-7-glucoside (3).
In many clinical trials, the anti-inflammatory activity of the ointment containing recutita Matricaria flower extract (treatment of patients suffering from inflammatory dermatosis on the hands, forearms and lower legs) was comparable to that Hydrocortisone 0.25% and higher than 0.75% foreign fluocortix and 5% bufexamac (non-steroidal anti-inflammatory synthetic drugs) (1).
The essential oil of chamomile and alpha bisabolol contained there, has demonstrated antibacterial and antifungal activity in vitro (mainly against Gram-positive bacteria, Staphylococcus aureus , Bacillus subtilis and fungi Candida albicans ) (2).
The flower is used for herbal teas, tablets, mouthwashes (3).
Despite being the most commonly used herb for sleep disorders, the efficacy and safety of chamomile (Matricaria recutita) for the treatment of primary chronic insomnia is still uncertain. This study found a modest benefit of chamomile over placebo on other sleep diary measures including sleep latency. The data from this study point to the possibility that chamomile extract may provide modest, mixed clinical benefits, at the doses evaluated, to patients with chronic primary insomnia. It is possible, however, that improvements in the chamomile group are due to nontreatment-related events such as natural disease course and regression to the mean (4).
Fragrance. It plays a very important role in the formulation of cosmetic products as it allows perfume to be enhanced, masked or added to the final product, improving its commercial viability. The consumer always expects to find a pleasant scent in a cosmetic product.
