Below is a list of all known varieties for Chamomile. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chamomile "Bodegold" | A high-yield, large-flowered cultivar of German Chamomile, prized for its high essential oil content and strong, apple-like flavor. |
| Chamomile (Dried Flower Head) | The whole, dried flower head; the standard form for herbal tea. |
| Chamomile (Dried Leaf) | The dried leaves of the plant; offers a less potent, slightly bitter flavor and is sometimes included in bulk herbal tea blends. |
| Chamomile (Extract) | Concentrated liquid or powder extract, used medicinally or for flavoring beverages. |
| Chamomile (Fresh Flower) | The raw, freshly picked flower heads; used for garnishing salads, desserts, or brewing fresh, bright-flavored tea. |
| Chamomile (German) | The primary culinary species (Matricaria recutita); known for its sweet, apple-like flavor and use in calming teas. |
| Chamomile (Roman) | A perennial species (Chamaemelum nobile) with a slightly more bitter, earthier flavor than German Chamomile; also used in tea and herbal remedies. |
| Distilled Water (Chamomile) | The pure aromatic water (hydrosol) collected during the essential oil distillation process; used as a gentle, calming toner or flavor mist. |
| Moroccan Chamomile (Ormenis multicaulis) | A specific North African species sometimes used in essential oil and traditional remedies; has a unique, sharp, and slightly spicy aroma. |
| Roman Chamomile (Chamaemelum nobile) | A perennial, "creeping" chamomile. The flowers are more bitter than German chamomile but are used similarly for teas. |
| Wild Chamomile (Tripleurospermum inodorum) | A related species of wildflower often mistaken for true Chamomile; while non-toxic, it lacks the signature sweet, apple-like aroma of the German species and is generally used as a bulking agent. |