Chamomile may look like an unassuming wildflower — white petals with a golden center, like miniature suns — but its legacy stretches deep into ancient civilizations. The most commonly used varieties in teas today are German Chamomile (Matricaria chamomilla) and Roman Chamomile (Chamaemelum nobile), both belonging to the daisy family.
To make chamomile tea, the delicate flower heads are harvested and slowly dried, preserving their essential oils and therapeutic properties. When hot water meets those blossoms, they release a soothing aroma — floral, slightly sweet, and unmistakably calming.
“Wellbeing begins not with a pill or a plan, but with a sip that listens to your body.”