Is It Okay to Eat Chamomile Leaves?

December 23, 2025 •

3 min read

While most people are familiar with using chamomile flowers for their mild, apple-like flavor in tea, the plant’s leaves are also considered edible. The flavor profile, however, is notably different from the calming infusion made from the delicate blooms, raising important questions about how and when to consume them safely.

Quick Summary

Chamomile leaves are edible but possess a stronger, more bitter flavor compared to the flowers. They can be used sparingly in cooking or herbal infusions, but it's important to properly identify the plant and be aware of potential allergic reactions.

Key Points

Edibility: Yes, chamomile leaves from both German and Roman varieties are safe and edible, but caution is needed.
Taste: The leaves have a stronger, more bitter and herbaceous flavor compared to the milder, sweeter flowers.
Usage: Leaves should be used sparingly in culinary applications like salads or soups to avoid overpowering the dish.
Safety Concerns: People with daisy-family allergies, those on blood thinners, and pregnant women should exercise caution or avoid chamomile.
Identification: It is crucial to properly identify chamomile and not confuse it with look-alike mayweed, which is slightly poisonous.
Flowers vs. Leaves: The flowers are the superior choice for tea and infusions, valued for their pleasant aroma and flavor, whereas the leaves are less preferred for taste.

Are Chamomile Leaves Safe and Edible?

Yes, the leaves from both German chamomile (Matricaria chamomilla) and Roman chamomile (Chamaemelum nobile) are edible, though they are not the most popular part of the plant for consumption. For centuries, the flowers have been the primary part used for their medicinal and calming properties, most famously in tea. The leaves, while technically safe, are less commonly consumed due to their more intense and bitter taste profile compared to the flowers' mild, sweet flavor. Their edibility, therefore, comes with a significant flavor caveat that influences their best culinary applications.

Distinguishing Chamomile Leaves

Chamomile leaves are quite distinct depending on the species. German chamomile features finely-divided, fern-like, feathery leaves with a bright green color. Roman chamomile, on the other hand, has thicker, more parsley-like leaves. It's important to be sure of your plant's identification before consuming, particularly if foraging, as some look-alikes exist. For instance, mayweed (Anthemis) bears a strong resemblance but is considered slightly poisonous and should not be used in cooking.

Culinary Uses and Flavor Profile

When used in the kitchen, chamomile leaves should be used sparingly due to their robust flavor. They offer a more herbaceous, almost grassy taste that can be overpowering if too much is added. The following list provides some ideas for incorporating them into your cooking:

Herbal Blends: Mix finely chopped chamomile leaves with other, milder herbs to add complexity to a savory blend.
Salads: Add a very small amount of fresh, torn leaves to a salad to introduce a light, herbaceous flavor. Pair with a simple dressing that won't compete with the flavor.
Infused Soups: Infuse a few leaves in a broth or soup during the final stages of cooking, then strain them out. This can impart a subtle, summery quality.
Herbal Tea: While the flowers are preferred, you can make tea using the leaves and stems. The flavor will be stronger and more herbaceous than flower tea.
Garnish: A few delicate leaves can serve as a garnish, adding color and a hint of flavor to finished dishes.

Safety Considerations for Consuming Leaves

As with any herbal remedy or food, there are important safety precautions to keep in mind when consuming chamomile leaves, particularly because they contain more concentrated compounds than a typical tea infusion.

Allergic Reactions: Individuals with an allergy to the daisy family (Asteraceae) should be cautious, as chamomile can cause allergic reactions in some people. Symptoms can range from mild skin irritation to severe hypersensitivity.
Proper Identification: It's crucial to identify your plant correctly, especially if foraging. As noted earlier, mayweed is a common look-alike that is toxic.
Pregnancy and Breastfeeding: Roman chamomile in particular has been known to potentially cause uterine contractions and should be avoided by pregnant women. The safety for breastfeeding mothers is not well-documented.
Drug Interactions: Chamomile may interact with certain medications, including blood thinners like warfarin and sedatives. Always consult with a healthcare provider before using it if you are on medication.

Leaves vs. Flowers: A Comparison


Feature	Chamomile Flowers	Chamomile Leaves
Flavor	Mild, sweet, apple-like aroma	Strong, more bitter, grassy, herbaceous
Intensity	Delicate and subtle	Robust and potentially overpowering
Primary Use	Tea, infusions, desserts, and medicinal preparations	Limited culinary uses, sometimes in tea, often for medicinal preparations
Preference	Widely preferred for flavor and aroma	Less preferred for flavor, used sparingly
Preparation	Steeping dried or fresh blossoms	Finely chopping fresh leaves

Conclusion

So, is it okay to eat chamomile leaves? The answer is a qualified yes. While they are safe to consume in small quantities, they are not as palatable as the flowers due to their strong, bitter taste. The leaves are best used sparingly as a culinary herb or as part of a blended herbal tea for a more herbaceous note. However, before consumption, it is vital to ensure you have correctly identified the plant and to consider potential allergic reactions or drug interactions. For the classic, soothing chamomile flavor, sticking to the flowers remains the best and most traditional choice.

For more detailed information on chamomile's medicinal uses and safety, consult the National Center for Complementary and Integrative Health (NCCIH) at their website: https://www.nccih.nih.gov/health/chamomile.

Frequently Asked Questions

The leaves of German chamomile (Matricaria chamomilla) and Roman chamomile (Chamaemelum nobile) are both considered edible. However, other daisy-like plants can be toxic, so proper identification is crucial.

Chamomile flowers have a mild, sweet, and apple-like flavor, which is why they are preferred for tea. The leaves, on the other hand, are more bitter, grassy, and herbaceous, and should be used sparingly.

Yes, you can make tea from chamomile leaves and stems, but it will have a much stronger, more herbaceous taste than tea made from the flowers. Most people prefer the milder flavor of flower tea.

The main risks include allergic reactions, especially for those sensitive to ragweed or daisies, and potential confusion with toxic plants like mayweed. Roman chamomile can also cause uterine contractions and should be avoided by pregnant women.

Due to their bitter flavor, chamomile leaves are best used sparingly. You can add finely chopped leaves to salads, infuse them in soups or broths for a subtle herby note, or blend them with other herbs.

Yes, pregnant women should avoid consuming chamomile, especially Roman chamomile, as it has been known to potentially cause uterine contractions. Always consult a healthcare provider before using any herbs during pregnancy.

To avoid accidentally consuming a poisonous look-alike like mayweed, purchase chamomile from a reputable source. If foraging, be certain of your identification; true chamomile has a distinct sweet, apple-like scent when its flowers are crushed, which mayweed lacks.