herb
Angelica
Angelica archangelica
common names
Archangel, Angelique, Great Angelica, Garden Angelica, Angel’s Wort, Holy Ghost, Wild Parsnip and Wild Celery
flavor profile
Warm and sweet, similar to carrot or celery with a slight hint of licorice.
availability/processing
Angelica is available in 1/4 oz. and 1-lb packages of the cut and sifted root (designated as "c/s"). Cut and sifted means that the raw plant material has been chopped up and fine particles sifted out. The end result is a product that is approximately 1/4" to 1/2" inch in size with little to no powder.
uses
Stems are crystallized and eaten as candy or used to decorate baked goods.
The young leaves are added raw to salads, cooked as a vegetable or added to soups and sauces.
The seeds are used to flavor beverages and cakes, or combined with nuts, dried fruit and spices to make comfits and other confections.
culinary companions
Pairs well with fish, pork, poultry, carrots, yams,
rhubarb, cherries, apricots, peaches, plums, currants,
fennel,
dill,
ginger and
clove.
storage tips
Store in a cabinet, cupboard or other cool, dark place, ideally in a sealed glass jar.
habitat/range
Native to Poland, Holland and Syria, now naturalized along the North and Baltic sea coastlines, protected in Iceland and cultivated elsewhere.
a bit of botany
Angelica is a hardy biennial sometimes perennial and a member of the Apiaceae family, also known as Umbelliferae or the carrot family, which includes anise, celery, cumin, fennel, dill and other plants characterized by feathery leaves, fluted stems and clusters of flowers that emerge from globular umbels. However, angelica strictly prefers moist environments and only produces leaves in the first year and greenish-white flowers in the second or third. This particular species imparts a more carrot-like flavor rather than the spicier taste associated with anise, fennel or dill.
Propagation of the plant is best done by starting from seed. In fact, division or layering of angelica usually fails to produce new plants. The seeds are very susceptible to mold, so refrigerate them in an airtight container until you are ready to sow into the garden or nursery bed. Also, be sure the seeds are completely dry before storing. When planting, the seeds shouldn’t be covered with soil because they need light to germinate. If started in a nursery bed, transplant seedlings to a permanent site when they are at least 1 1/2 feet tall. Harvest roots in the fall of the first year before the plant flowers, stems in spring of the second year and seeds when they are ripe. The young leaves may be harvested at any time.
A WORD OF CAUTION ABOUT WILD HARVESTING: Accurate identification is crucial since angelica closely resembles water hemlock, a highly poisonous plant that thrives in the same habitat.
history and folklore
Ironically, even though the herb is said to "cause a disgust for spirituous liquors," the tiny green-white flowers of angelica are an ingredient in the alcoholic beverages absinthe, Chartreuse, Bénédictine, gin and vermouth. In northern Europe, the roots are used in bread making, the foliage is fed to reindeer to increase milk production and children use the hollow stems to make a flute-like toy for amusement. The Sámi of Norway, Finland and Russia, also referred to as Laplanders, added the fresh or dried root to snuff. A traditional sweet is made from the candied stems, which were at one time the original green candies that appeared in the earliest fruitcakes.
The young leaves can be added to salads, savory soups, fruit dishes and used to enhance the flavor of stews and braised meats. The dried, ground root imparts and earthier flavor and can be used in baking breads, cakes, muffins and cookies. The dried leaves can be used to brew tea and the stems can be cooked as a vegetable like asparagus or rhubarb.
chemical composition
Various volatile oils, flavonoids, caffeic acids and furanocoumarins.
side effects
Do not consume angelica preparations during pregnancy. The furanocoumarins in the herb may increase photosensitivity to UV radiation. Do not use this herb if you take anticoagulant medications due to a risk of uncontrolled bleeding.
angelica recipe(s)
traditional candied angelica
2 cups angelica stems (the young shoots)
2 cups boiling water
1/2 cup salt
syrup
2 cups sugar
2 cups water
1 tbls lemon juice
Put the angelica in a large bowl and cover with the salt and boiling water. Cover with a tea towel and let stand for one full day. Then drain, peel and rinse the angelica in cook running water.
To make the syrup, cook the sugar and water to the syrup stage on a candy thermometer, about 240' F. Add the angelica and lemon juice and cook another 20 minutes, stirring often. Drain off the angelica stems, reserving the syrup. Refrigerate syrup and place the angelica on a rack and store in a cool, dark place (like a pantry or cupboard) for 3-4 days.
Return the syrup and angelica to a pot and cook about 15-20 minutes or until candied. Drain angelica and store on a rack until thoroughly dry. Store in a covered jar or container.
This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.