Angelica Archangelica

• Botanical Name(s): Angelica Archangelica

• Popular Name(s): Garden Angelica. Archangelica Officinalis, Wild Celery, Masterwort and Dang Gui (China)

• Parts Used: Root, Leaves and Seeds Habitat: It is native to North America, Eastern Europe, and Central Asia.

[[*Habitat: It is native to North America]], Eastern Europe, and Central Asia.

Description: The roots of the Common Angelica are long and spindle-shaped, thick and fleshy - large specimens weighing sometimes as much as three pounds and are beset with many long, descending rootlets. The flowers, small and numerous, yellowish or greenish in color, are grouped into large, globular umbels.

Uses: Angelica is largely used in the grocery trade, as well as for medicine, and is a popular flavoring for confectionery and liqueurs. The herb is also used to combat digestive problems, gastric ulcers, anorexia, and migraines.

Angelica has a long-standing record as a prized medicinal herb and has been mentioned by European herbalist since the 15th Century. Angelica has been used to reduce muscular spasms in asthma and bronchitis. It has also been shown to ease rheumatic inflammation, to regulate menstrual flow and as an appetite stimulant. The stems are candied for culinary use.

Main Properties: Antispasmodic, promotes menstrual flow.Angelica is a warming and tonic remedy and is useful in a wide range of illnesses. All parts of the plant will help relieve indigestion, gas, and colic. Angelica can also be useful in cases of poor circulation since it improves blood flow to the peripheral parts of the body. It is considered a specific treatment for Buerger's disease, a condition that narrows the arteries of the hands and feet. By improving blood flow and stimulating the coughing up of phlegm, angelica's warm, tonic properties bring relief from bronchitis and debilitating chest conditions. For respiratory conditions, the roots are most commonly used, but the stems and seeds may be employed as well.

Culinary uses - Steam the stems and serve them buttered, like asparagus. Chopped stems are ideal for flavoring roast pork. Add chopped leaves to rhubarb for sweetness. Leaves are also excellent in soups, salads, herb mixtures, and in bouillon for fish and shellfish.

Candy the young stems and use for decorating cakes and desserts. Brew a refreshing tea by adding 5 ml (1 teaspoon) of dried angelica or 15 ml (3 teaspoons) of crushed fresh leaves to 250 ml (1 cup) of boiling water. Allow to steep. Add honey or lemon to taste. The juniper-flavored seeds are sometimes substituted for real juniper berries in making gin.