Angelica root, known as the Angel of Herbs, is related to parsley, carrot and fennel. The fragrant herb is added to teas and seasonings for a celery-like flavor.
Combine angelica root with licorice root in tea blends.
Simmer angelica root with bay leaf in soups and stews.
Warm and sweet, similar to carrot or celery with a slight hint of licorice.
Pairs well with fish, pork, poultry, carrots, yams, rhubarb, cherries, apricots, peaches, plums, currants, fennel, dill, ginger and clove.
Angelica, also known as Norwegian angelica, wild celery, and Root of the Holy Ghost, is a member of the carrot family with a natural distribution throughout much of Europe and some parts of southeast Asia. The name archangelica is a reference to the archangel Michael, who reportedly informed through a dream that angelica was an antidote for the plague. While the hollow stems of angelica serve as instruments and candied confections, the root is used for flavoring gin and other foods and beverages. Due to the presence of a fatty acid called exaltolide, angelica root extracts lend a musky aroma to perfumes and also acts as a fixative.
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.
