Roman chamomile is the small, apple-scented daisy of the Atlantic coast, grown for its white-and-yellow flowerheads. This page covers what the plant is, which part you use, how to make an infusion, a macerated massage oil or a bedtime bath, what it tastes like, and who should leave it alone. Practical herbalism, nothing more.
Roman chamomile at a glance
Item
Detail
Botanical name
Chamaemelum nobile (syn. Anthemis nobilis)
Family
Asteraceae
Other names
Noble chamomile, bachelor’s buttons
Part used
Flowerheads mainly; leaves and stems in home preparations
Flowers picked midsummer to late summer, on a dry morning
Taste
Aromatic, apple-like, distinctly bitter — more bitter than German chamomile
What it is credited with
Greek and Roman writers recorded the flowers as a remedy for feverishness, broken sleep, aching backs and sore muscles.
Traditional European herbalism uses the infusion for sluggish digestion, wind and stomach cramps after meals.
Roman chamomile has a long reputation as a women’s plant, taken as a warm infusion for period cramps.
Naturopathy credits the flowers and the diluted oil with a calming, relaxing quality, used for nervous tension, restlessness and difficulty settling at night.
In traditional practice, a macerated flower oil or well-diluted essential oil is massaged into stiff, aching joints and tired muscles after effort or a strain.
Herbalists also reach for a cooled, strained infusion as a compress on irritated, reddened skin.
Phytotherapy describes the plant’s polyphenols as anti-inflammatory and antioxidant, with antispasmodic and analgesic activity.
One flowerhead per stem: the part picked in midsummer
How to use it
The infusion, for evenings and after meals
Bring a cup of water to the boil and pour it over a good pinch of dried flowerheads — about a heaped teaspoon, or a small handful of fresh ones.
Cover and steep about 10 minutes, then strain.
Traditionally drunk just before or after a meal for digestion, and a cup in the last hour of the evening for winding down.
It is frankly bitter. A little honey, a slice of lemon or a leaf of mint makes it easier to finish.
Keep it to a cup or two a day, and take a break of a few days after a couple of weeks of daily use.
The oil macerate, for massage
Half-fill a small jar with dried flowerheads and cover them with a plain plant oil — sunflower, olive or sweet almond.
Cover and leave to macerate several hours in a warm place, or a fortnight on a sunny windowsill for a stronger oil.
Strain through muslin and rub a little into aching shoulders, calves or a stiff lower back.
Store in a dark bottle, in a cupboard, and use within a few months.
Essential oil, always diluted
Roman chamomile essential oil is never applied neat: a drop or two goes into a spoonful of plant oil before it touches skin.
For a bath, disperse the drops in a little plant oil or milk first — essential oil does not mix with water.
For the bedroom, a short diffusion of a few minutes before lights out is plenty.
A steam inhalation can be made with the flowers themselves rather than the oil: bowl of hot water, a towel over the head, eyes closed.
In the kitchen
A few flowerheads infused in warm cream or milk scent custards, panna cotta and rice pudding.
Use a light hand: past a few flowers, the bitterness takes over the dish.
Forms of Roman chamomile compared
Form
How it is made
Traditionally used for
Infusion
Boiling water over flowerheads, covered, about 10 minutes
Digestion after meals, period cramps, settling before bed
Oil macerate
Flowers steeped in plant oil, hours to a fortnight, then strained
Massage of tired, stiff muscles and joints
Diluted essential oil
A drop or two in a spoonful of plant oil
Local massage, or dispersed in a bath to relax
Compress
Strong infusion, cooled and strained onto a clean cloth
Reddened, irritated patches of skin
Diffusion
A few minutes of scent in the room before sleep
Nervous tension, restlessness at bedtime
Frequently Asked Questions
The one thing to remember: pour a cup of boiling water over a heaped teaspoon of dried flowerheads, cover for ten minutes, and drink it after a meal or in the hour before bed.
What does Roman chamomile actually taste like?
Aromatic and apple-like at first, then clearly bitter — noticeably more bitter than German chamomile. Ten minutes of steeping brings out that bitterness, so shorten it slightly if you find it hard going. Honey, lemon or a mint leaf rounds it off.
Which part do I use, and when do I pick it?
The flowerheads are the part that counts, and they are picked midsummer to late summer on a dry morning. Dry them flat in the shade, then store them in a sealed jar away from light. The leaves and stems are used in some home preparations but carry far less scent.
Is Roman chamomile the same as the chamomile in my tea bags?
Usually not. Most commercial chamomile tea is German chamomile, and “wild chamomile” is another plant again. Roman chamomile must not be confused with wild chamomile, so check the botanical name — Chamaemelum nobile — on the packet.
Can I use the essential oil on my skin?
Only diluted: a drop or two in a spoonful of plant oil, massaged into the area. Never neat, never swallowed, never near the eyes. For a bath, mix it into a little plant oil first so it disperses.
Who should avoid it altogether?
Pregnant women, breastfeeding mothers, young children, asthmatic people and anyone allergic to pollen should not use Roman chamomile in any form. The same goes for anyone sensitive to the aster family. If you are on medication, check with a pharmacist first.
This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.
