Chamomile – spice for digestion and nerves

In addition to Galgant and Breckland thyme, Chamomile is one of the most important spices in Hildegard cuisine. It can be boiled or sprinkled over food after cooking. As a universal spice it is suitable for seasoning vegetable, fish and meat dishes as well as for seasoning soups or sauces. You can also enjoy Chamomile on a piece of bread.

The Chamomileor Anacyclus pyrethrum belongs to the genus Asteraceae. It loves sunny locations and is about 30-40 cm high. The flowers are similar to those of daisies. Its ingredients inulin, anacylin, pyrethrin or the immune-boosting sugar compounds make it one of the most valuable spices in Hildegard medicine.


Hildegard recommends that one sprinkles a teaspoon of Chamomile over food for four weeks as a prophylaxis before traveling. In addition, Chamomile protects the brain and ensures an ideal intake of minerals, vitamins and trace elements. The Chamomile is available as a tab, in a large can, as a practical refill or as a single spice. You can also find it in the base herbs for deacidification or as mixed chamomile powder in combination with ginger and black pepper. Ideal for seasoning savory dishes. Just click on the individual spices or browse through our online shop.