Chamomile Tea is used as a calming and relaxing bedtime tea and research has shown that the apigenin it contains is an effective sedative. Through its bitter properties and essential oil, chamomile also increases the flow of gastric juices relieving dyspepsia, indigestion, heartburn and other gastrointestinal complaints including: gastritis, enteritis, colitis and flatulence. Chamomile tea is also recommended to alleviate digestive and menstrual cramps and to treat headaches associated with liver congestion. Research on chamomile has demonstrated antibacterial and antifungal properties for bisabolol, the spiro-ethers and other polyacetylenes contained in the herb and the tea was traditionally used externally to stimulate wound healing and prevent infections. Chamomile tea can also be used externally as an antinflammatory wash for treating skin and respiratory irritations and is used as an inhalation for treating catarrh (mucous) of the nose, throat and bronchi.

Recommended Use: Chamomile is generally taken as an herbal tea three to four times per day between meals. German authorities recommend using a heaped tablespoon (ca. 3g) of the flowers for every 150 ml of water. It is recommended that boiling water be poured over the flowers and after 5-10 minutes strained. For inflammation of the mucous membranes of the mouth and throat, a freshly prepared cup of tea is used as a gargle or wash. Externally: a 3-10% infusion is used for poultices and rinses; as a bath additive, 50 grams of flowers are used per 10 liters of water.

Contraindications: Persons who are allergic to daisy family plants [Fam. Asteraceae] may experience allergy symptoms to chamomile.

Ingredients: Chamomile flowers contain: From 0.3-1.5% essential oil containing (-)-alpha bisabolol, bisabolol oxides A, B, and C, bisabolone oxide, chamazulene, chamamviolin, spathulenol, cis- and trans-enyne dicyclo ethers (spiro-ether, polyacetylenes) as the principal components. The flowers also contain: Bitter substances of the sesquiterpene lactone type, including: matricin, matricarin, desacetylmatricarin; Coumarins: umbelliferone and herniarin; Mucilage; and Flavonoids including: many identified methoxylated flavones and flavonols, apigenin (arising by hydrolysis of the 7-O-glucoside during drying), luteolin, quercitrin, 7-mono- and 7-diglycosides and 7-mono-glycosides acetylated in the sugar moiety.