Chamomile (American English) or camomile (British English; see spelling differences) ( KAM-ə-myle or KAM-ə-meel) is the common name for several daisy-like plants of the family Asteraceae. Two of the species, Matricaria chamomilla and Chamaemelum nobile, are commonly used to make herbal infusions for beverages. Chamomile is used as a flavoring in foods, beverages, and cosmetics, in herbal teas, in brewing beer, and as a ground cover or seating plant in gardens. There is no clinical evidence supporting the effectiveness of consuming chamomile to treat any disease. Chamomile may interact adversely with various herbs and drugs, worsen pollen allergies, and is not recommended for people with hormone-sensitive conditions or when combined with anticoagulants. Because Roman chamomile may cause uterine contractions, it should not be used during pregnancy, and its safety during breastfeeding is unknown. Chamomile is highly susceptible to numerous fungi, viruses, and insects, which collectively pose significant threats to its cultivation.

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