Chamomile (Matricaria chamomilla / Chamaemelum nobile)

Daisy-like blossoms with a gentle apple-honey aroma that shines in infusions and light desserts. Fresh flower heads lend a soft floral sweetness to teas, syrups, custards, panna cotta, ice cream, and lemonades; petals sprinkle beautifully over fruit, yogurt, and salads. German chamomile is most common for tea (mellower); Roman chamomile skews slightly more herbal-bitter and is lovely for savory infusions and compound butters.

Flavor & texture: Apple-honey, softly herbal; petals are delicate, centers slightly chewy when fresh.
Looks: Small white ray petals around a golden cone; ½–1 in (1–2.5 cm) blooms.
Best uses: Teas/tisanes, simple syrups, creams, panna cotta, custards, poached pears/apples, lemonade, gin or vodka infusions, shortbread, honey butter, salad and fruit garnishes.
Pairings: Honey, vanilla, citrus (lemon, orange), apple, pear, ginger, mint, almond, oats, yogurt, ricotta/mascarpone.
How to use: Use whole heads for steeping; strain well. For garnish, pluck petals or use tiny whole blooms. Add to cold dishes at the end; for hot infusions, steep 5–8 minutes to taste.
Harvest/storage: Pick newly opened blooms in the cool morning. Dry in a single layer away from sun until crisp; store airtight up to 6–12 months. Fresh heads keep 1–2 days refrigerated on a barely damp towel.
Notes & cautions: Member of the Asteraceae family—avoid if you have ragweed/mugwort/daisy allergies. Use in culinary amounts during pregnancy with care; discontinue if any sensitivity occurs. May interact with certain medications (e.g., blood thinners)—when in doubt, consult a professional.