My hot beverage of choice is herb tea so I make a large batch in the fall. It’s a mix of mostly mint, plus lemon balm, clover blossoms, fireweed leaves. Sometimes a few others but that’s pretty much it. Some calendula petals or johnny-jump-ups or such are nice visually. If I feel a bit under the weather I’ll add a bit of yarrow. I keep the chamomile separate since it doesn’t stay mixed as well, plus I’d have it if I needed it in the greenhouse.
Yes, I use it as an anti-fungal in the greenhouse. Mostly for damping-off (yes, I assume it’s the “malady that kills veggie sprouts” you mention). If I see any bit of mold on the surface I mist or water everything with chamomile tea. I usually do it at least once anyway. This winter I had mildew in my lettuce and I sprayed several times with a strong chamomile tea and that helped.
I grow the annual chamomile, Matricaria chamomilla, so I’m not sure if that’s what Lois refers to as a persistent weed for her. That hasn’t been the case for me but then I harvest most of it, leaving just enough to self sow for next year. Plus I have a permanent mulch garden. It did grow enthusiastically in a rather barren area I planted where we’d removed some white pines and I’d be happy if it spread out there! Sue