Chamomile is the 2025 Herb of the Year, selected by the International Herb Association.

The herb was chosen for its medicinal, culinary and decorative qualities.

There are two different plants known as chamomile: German chamomile (Matricaria chamomilla) and Roman chamomile (Chamaemelum nobile). The International Herb Society chose German chamomile.

The annual, with white, daisy-like flowers sitting atop one- to two-foot-tall stems, can be found in flower and herb gardens.

German chamomile is a non-native plant in the aster (Asteraceae) or composite family and is common in Europe, India and China.

It was brought over to America during colonial times for its medicinal properties, and it has since become widely cultivated across the United States. Colonists and Native Americans used it as medicine.

Its rich history highlights medicinal uses from early Egyptian times and by Greek and Roman physicians.

During the Middle Ages and Victorian Era, it was favored for its sweet scent and used as strewing herbs scattered on floors to freshen the air and mask odors, in potpourris, and in medicines.

Although considered “Generally Recognized as Safe” (GRAS) as a food substance, research does not confirm its use as a traditional medical treatment.

The apple-scented flowers, with a domed center of yellow florets surrounded by white petals, bloom in summer and into fall. The double pinnate leaves grow to three-inches-long and have a feathery appearance.

Chamomile grows in average, well-drained soil and thrives in sun but can tolerate shaded areas.

It is best to use indoor transplants started four to six weeks before the last frost to set out in the garden.

Direct seed in the garden before the first frost, and flowers will appear in mid-summer. The plants will easily self-seed; seeds overwinter and sprout in late spring. Depending on the site, they may spread into other areas.

Harvest fresh flowers when they are fully open or remove faded flowers to encourage new buds. To remove a flower, hold the stem beneath it and pull it off. Trimming the stems encourages new growth and more blooms.

The flowers are commonly used to make herbal tea and may also be used in salads, infused dressing, and as a garnish on foods.

The sweet-smelling flowers and green leaves are often added to potpourri.

In fresh flower bouquets, they have a long vase life, and when dried, they fade to a delicate cream color that add to everlasting bouquets.

A variety of pollinators are drawn to the nectar-rich yellow center of the flower, making it an excellent annual for pollinator gardens.

The plant’s flowers and leaves are toxic to dogs, cats and horses and should be kept out of pastures.

It may cause allergic skin reactions or oral swelling to persons with ragweed allergies.

“Growing Green” is contributed by Diane Dorn, Lehigh County Extension Office Staff, and Master Gardeners. Information: Lehigh County Extension Office, 610-391-9840; Northampton County Extension Office, 610-813-6613