Wholesale Angelica Root

01.
A Bit of Botany

a bit of botanical information about angelica

description
Considered a biennial or short-lived perennial, Angelica is a member of the Apiaceae (Umbelliferae or 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.

The roots of Angelica are long and spindle-shaped, thick and fleshy—large specimens weighing sometimes as much as three pounds. The stems are stout fluted, 4 to 6 feet high and hollow. The leaves are on long sturdy, hollow stalks, often 3 feet in length, reddish purple at the base; the blades are a bright green color, and are composed of numerous small leaflets. The edges of the leaflets are finely toothed or serrated. The flowers, small and numerous, yellowish or greenish in color, are grouped into large, globular umbels. They blossom in July and are succeeded by pale yellow, oblong fruits, ⅙ to a ¼ inch in length when ripe, with membranous edges, flattened on one side and convex on the other.

common names
& nomenclature
Archangelica comes from the Greek word "arkhangelos" (arch-angel), due to the myth that it was the archangel Michael who told of its use.

Also known as:
archangel, european angelica, garden angelica, wild parsnip, holy ghost, wild celery, and norwegian angelica

02.
Where in the World

habitat and range for angelica

Angelica is a herbaceous, aromatic herb native to Eurasia, it grows wild in Finland, Sweden, Norway, Denmark, Greenland, the Faroe Islands and Iceland, and commercially cultivated in Belgium, Germany, France, and several other countries.

03.
Cultivation & Harvesting

considerations for growing angelica

climate
Angelica thrives in shady, moist open areas, yet it can withstand adverse environment wonderfully well, and even endure severe winter frost without harm.

soil
The hardy plant thrives best on rich, well drained loam soils.

growing
Angelica is best grown by sowing fresh, ripe seed but can also be grown via root division or propagated by offshoots (although propagation methods other than by seed are considered inferior). Since the germinating capacity of the seeds rapidly deteriorates, they should be sown as soon as ripe in August or early September.

harvesting
Roots intended for flavoring agents are often harvested in fall of the first year. Leaves and stalks are generally harvested in the spring of the second year. Seeds are harvested when ripe. Under cultivation, tops are usually pruned to prevent bloom and thus allow root growth to continue.

safety (a note about wild harvesting)
Accurate identification is crucial since angelica closely resembles water hemlock, a highly poisonous plant that thrives in the same habitat.

preserving
Dry leaves and root. Crystallize or "candy" the stems. Store in a cool, dry place.

04.
The Rest of The Story

angelica history, folklore, literature & more

formulas and recipes

Angelica root, is related to parsley, carrot and fennel. The fragrant herb is often added to teas and seasonings for a celery-like flavor. 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 has an earthy taste and is often used in 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.

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 and children use the hollow stems to make a lute-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.

health benefits

Angelica is an herb that’s been used for thousands of years, but isn’t utilized as much as it could be today. It got its name from links to Christianity in Europe. It was once called "the root of the Holy Ghost".

Today we know that it’s not the solution for everything, but there were many traditional uses for the plant. Angelica was considered a good tonic herb for people of all ages, but especially women and the elderly.

Angelica is an excellent herb that can be made into a syrup or tea perfect for after dinner.

Angelica also can be used for products associated with aromatherapy. You can make a bath sachet of angelica by placing it in cheesecloth and adding it to your bath. The warm water will infuse the scent into the air for an enjoyable aroma.

Parts used: From the hip to the head of the roots, leaves, and seeds.

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