Traditional Moroccan herbs: chamomile, lemon balm, verbena

A short guide to chamomile, lemon balm and lemon verbena: their place in Moroccan homes, how they are used and what to keep in mind.

Chamomile (البابونج)

Chamomile, a small yellow flower, is brewed as a mild infusion often enjoyed in the evening.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Lemon balm (المليسة)

Lemon balm is a gently lemon-scented herb prepared as a warm infusion.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Lemon verbena (اللويزة)

Lemon verbena has a lemony scent; it is added to tea or drunk alone as an evening infusion.

How to use: One small spoon in a cup of hot (not boiling) water, 5–10 minutes, then strain. One or two cups a day.

Chamomile in home recipes

• Simple infusion: a small spoon in a cup of hot water with a few mint leaves and a little honey, or add it to the teapot.
• At family gatherings, chamomile can be served with tea or a traditional breakfast.
• Write down the recipe and amount you like so you can repeat the same taste.
• Start with a small amount and try chamomile in one recipe before making it a habit.

Making room for chamomile in your habits

• Make chamomile part of a calm evening moment: a warm cup after dinner.
• Watch how your skin or hair responds and stop if any irritation appears.
• Keep it simple: one or two regular steps beat many irregular ones.

General precautions

• Pregnant or breastfeeding women, children and anyone on medication: ask a doctor first.
• Patch-test oils and skin products on a small area; avoid the eyes.
• Store cool and dry, out of reach of children.
• Moderation first; herbs do not replace a varied diet.

Please note: this is cultural and general content, not medical advice; see a doctor if needed.