German chamomile (Matricaria recutita) is marketed in Europe to treat several ailments. It has been used for centuries to settle an upset stomach, to soothe aches and pains, and to heal bruises.
Chamomile was recommended by Dioscorides as a cure for fevers as early as 900 BC and was known to the ancient Egyptians who praised it for its ability to cure “ague”.
It was one of the nine sacred herbs of Saxons who used it as a calming remedy and to treat stomach problems.
Chamomile has been used effectively both internally and externally for its anti-inflammatory, anti spasmodic, and antibacterial properties.
Chamomile tea tea is to relieve gastrointestinal spasms, indigestion, peptic ulcers, and menstrual cramps. Drink chamomile tea also liberally to help eases of irritation and nervousness.
To be effective, chamomile tea should be made from the fresh herb. Rinses or gargles are use to tract inflammations and irritations of the mouth, gums and respiratory tract.
The brewed tea also has been used to help those who suffer from insomnia and aiding in stimulating appetite and improving digestion.
The blue oil obtained from chamomile contains numerous terpenoids and flavonoids that provide the anti-inflammatory and antispasmodic effects.
The major activity of chamomile is believed to be provided by alpha-bisabolol, which comprises approx 10% to 15% of the essential oil.
Tea can be brewed using dried leaves and flowerheads. Make tea with one teaspoon crushed dried leaves and flowerheads to one cup of boiling water, allow to steep for five minutes. Strain into a cup and serve.
The tea taste bittersweet with a very gentle floral edge, but most of the bitterness disappears in dilution, leaving a wildflower boney aftertaste.
German Chamomile Tea
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