Nutritional profile

According to USDA FoodData Central, brewed chamomile tea is almost entirely water and provides close to zero calories per cup, with only trace amounts of carbohydrates and minerals. The dried flowers are used in tiny quantities, so they add very little in the way of calories, fiber, or measurable vitamins to the diet. Any composition figures are best read as general and approximate, since a serving is just a spoonful of dried flowers or a single tea bag.

In the kitchen

The classic preparation is a tea: steep about a tablespoon of dried flowers, or two teaspoons, in a cup of hot water for a few minutes, then strain. Beyond the cup, cooks use chamomile to infuse warm milk or cream for panna cotta and custards, to flavor simple syrups for lemonade and cocktails, and to scent shortbread or honey. Its gentle, apple-and-hay flavor pairs naturally with sweet dishes.

Choosing & preparing

Choose dried chamomile that is still golden and fragrant rather than brown and dusty, since faded, scentless flowers have lost much of their character. Whole flower heads generally keep more aroma than finely crushed material. If growing your own, pick fully open blooms at their freshest for the best flavor.

Flavor pairings

Chamomile pairs beautifully with honey, lemon, apple, pear, and vanilla, and it plays well with mint, lavender, and lemon balm in blended teas. In the kitchen it complements light desserts, poached fruit, and buttery baked goods. A small amount goes a long way, so blend it in gradually.

Tips

Steep chamomile only a few minutes and avoid boiling it hard, since long or overly hot steeping can turn the flavor bitter. Cover the cup or pot while steeping to trap the aromatic oils. Crush the flowers just before use to release the most scent.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.