(Matricaria chamomilla) is a wild-growing annual herb that originated in western Asia and has spread to Europe, North America, and Australia. It is a member of the daisy family. It may appear as a weed in farmer’s fields and can be quite invasive. Chamomile has a robust and pleasant aroma, and the flowers have been widely used as a tea and in herbal medicine since the days of ancient Egypt. It has active compounds acting as antiseptic and it is used to treat headache, stomach problems, wounds, malaria, inflammation and a number of other maladies. Historically, beer-based decoctions were often used as folk medicine.

Chamomile (the whole plant) has been used directly in beer together with sea wormwood to achieve a better keeping quality during summertime. Chamomile supposedly increases, if mildly, the intoxicating qualities of fermentation and adds its medicinal qualities to the beer. From a flavor point of view, it gives orange-like floral notes, but can become astringent if over-used. Its citrusy floral character has made it a popular background note for craft brewers.

See also herbs.