Chamomile, deriving its name from the Greek words for "ground" and "apple," due to its low growth and apple-like scent, is a beloved tea in Greece. It's often handpicked in the wild, meticulously cleaned, and naturally dried at home. Physical Characteristics: Dried leaves are slender and spear-shaped, ranging from 1/2 to 1 inch in length, with a light tan to pale green hue. The flowers are small, yellow-orange bulbs, approximately 1/4 inch in diameter, while the stems are thin, measuring about 1/16 inch in diameter and varying shades of brown. In its natural habitat, camomile fields resemble a light dusting of snow. Brewing Camomile Tea: For a cup of camomile tea, use 1 rounded teaspoon of dried flowers boiled in water and strained. It pairs wonderfully with honey as a sweetener, and a hint of lemon or lime enhances its flavor. Some enjoy adding a sprinkle of cinnamon for an extra twist. Therapeutic Benefits: Beyond its delightful taste, camomile is revered in Greece for its believed medicinal properties, passed down through generations. It's said to alleviate upset stomachs, ease indigestion, induce relaxation, and promote sleep. Origin, History, and Mythology: Botanists classify camomile into two main varieties: Anthemis nobilis, the Roman type, and Matricaria recutita, the German variant. Both grow abundantly in temperate climates, often re-seeding themselves and classified as both annuals and perennials. In ancient Egypt, camomile held sacred status, associated with the sun god Ra. Since ancient times, camomile has been utilized for various medicinal and therapeutic purposes. Dioscorides, a renowned Greek physician and botanist, prescribed camomile for gastrointestinal issues, nervous conditions, and liver disorders during the Roman era. Additionally, it was used to address women's health concerns and kidney stones. Seasoned gardeners view camomile as a "Plant Doctor" herb, as it's believed to have a beneficial effect on neighboring plants, particularly those appearing weak or ailing.