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Angelica, a Herb (archangelica)

Basil's House of Herbs: Herb Recipes |  When Herbs & Medicines Collide

Angelica - Culinary Notes & Roots

This is a native herb of Northern Europe and commonly grown in herbal gardens for its beauty, its sweet scent and its touted healing powers.

Because it closely resembles poisonous plants residing within the carrot family, positive identification of the plant is essential - and a mistake can present serious health risks.

The sweet odor of this herb works well in potpourri and it may even be dried and used for decoration at meal time.

The leaves of the Angelica plant can be used in either dry or fresh form for making a tea.  

The taste of the leafstalks of the Angelica slightly resembles celery. The sweet stems of the plant can be candied and used as rendered or as decorations on other foods.

The angelica has a mystical history spun around beliefs of its potent powers in warding off or driving away evil spirits. During epidemics, the root of the herb was often chewed in an effort to protect the believer from the disease.  It has also been touted through the ages to bestow longer life.

Angelica - Herbal Medicine Uses

Angelica has been used in China for thousands of years in treating female health issues such as anemia, irregular cycles, vaginal spasms, menopause, and hot flashes.

Other medicinal uses for Angelica include:

Used as a tea, used to reduce and relieve flatulence, including pressure in the abdomen, discomfort, and bloating.

  When prepared as a tea, it has been used as a cold remedy.

It has also been used in treating psoriasis and in reducing edema.

The oil expressed from the seeds and the roots of the angelica have been used in a variety of ways - from essential oil to use if perfumes and colognes, and even for flavoring powers in various liquors such as gin and vermouth.

Reference: Tom, the Biologist

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