INTRODUCTION

According to http://plants.usda.gov/index.html there are about two dozen more species of Angelica found in North America; and even more as far north as the shores of the Baltic Sea in Asia. Angelica is a very large relative of Parsley. The most common, American Angelica (Angelica atropurpurea) grows throughout the eastern United States. The juice of the fresh root is acrid and said to be poisonous, but this can be dissipated by drying. Although the root is lighter and less branched, it is similar in appearance to that of A. archangelica (European Angelica). The American species (A. atropurpurea) has similar constituents and properties, and the medicinal virtues of the whole plant are similar, so it has been used as a substitute, but it is inferior to the European Angelica when it comes to aroma.

Some botanists believe Angelica archangelica (European) is native to Syria from from where it spread to many cool European climates, even Russia where it became naturalized. It is occasionally found native in cold, moist places in Scotland, but is more abundant in countries further north, such as Lapland, Finland and Iceland. It is thought to have come to North America from these northern latitudes around 1568. Angelica archangelica (Linn.) also known as Archangelica officinalis, is grown abundantly in moist fields near London, England, for the use of its candied stems. It is largely cultivated for medicinal purposes in Thuringia, Germany and the roots are also exported from Spain.

Chinese, American and European Angelica are three different species of the same genus, each are slightly different, but for the most part their actions are similar. The Chinese variety, Dong Quai (Angelica sinesis ), is the most scientifically researched of the group. American and European species, while not as well researched, both have reputations for having similar effects, being used both in the past and by modern herbalists. The Chinese use at least 10 types of Angelica, well known in Chinese medicine for promoting fertility, fortifying spirit and for treating female disorders in general; Angelica's reputation for support is second only to Ginseng.

Be careful not to confuse the useful species of this herb with Angelica pachycarpa, another species which is a purely an ornamental plant with no medicinal or culinary value. Angelica archangelica has bright green, basal leaves which divide into oval leaflets. Angelica pachycarpa has crinkled, shiny, dark green leaves.

Wild Angelica (A. sylvestris, Linn.) also known as Ground Ash, has a hairy stalk and a slightly hairy stem, purple and furrowed, which defines it from other Angelicas. Its flowers are also different: white, tinged with purple. Found on banks near water or in ditches, this species is said to yield a good, yellow dye. Wild Angelica is a common wildflower found growing in damp meadows and shaded woodlands. It can be confused with poisonous wild Hemlock flowers, so don't pick them unless you are absolutely sure of the difference. In Scotland, one of the popular names of Angelica sylvestris is "aik-skeiters," or "hear-skeiters," because children shoot oats through the hollow stems, as peas are shot through a pea-shooter.

Angelica gigas (Korean Angelica) is easily raised from seed and produces exotic, purplish leaves with flower heads of a similar colour. It's an exotic-looking biennial which has shiny green, much-divided leaves, the upper ones, are modified to form much-inflated purplish sheaths. The rather large, dark crimson-purple florets form distinctive, tight heads, which whilst being undeniably "umbelliferous," are to a greater or lesser extent spherical in shape supported handsomely on their strong stems. It generates fist-size garnet buds that open with tantalizing slowness into dark, rich, and very handsome midsummer umbels. These give colour to the garden border from June to early September and make splendid and unusual cut flowers. As a biennial, plants will naturally fade away after setting seed. For a continuing display, sow seeds in spring for flowers the following year. Exposure: Full sun, partial shade to shade. Will grow in zone 4. Soil type: clay/heavy, chalky/alkaline, or sandy. Height: 120cm: spread: 120cm: Time to plant seeds: March to May.

The Angelica Tree of America (Xanthoxylum Americanum, Mill)., the Prickly Ash, as it is more generally named, is not allied to the "umbelliferous" Angelicas (i.e., is not a member of the family Umbelliferae). Its berries and bark are used to prepare a tonic, and it is used in the treatment of rheumatism and skin diseases.

COMMON SENSE WARNING:
Any information on this site is NOT intended to prescribe or diagnose in any way. The intent is to offer general information and historical use of herbs. Those who are sick should consult their doctor. Angelica in particular can cause dermatitis in susceptible individuals. Some authorities have counselled that Angelica should be avoided entirely as many members of the Carrot family are difficult to distinguish. Collecting Angelica from the wild could result in confusion with deadly poisonous Water Hemlock.

 

DESCRIPTION

ANGELICA

Family: Umbelliferae / Carrot

Names:
Angelica archangelica (Linn.) / Angelica officinalis, Moench & Hoffm - European Angelica, Garden Angelica, Archangel, Holy Ghost, Wild Parsnip
Angelica atropurpurea - American Angelica, Masterwort, Alexanders, Purple or Purple-Stem Angelica
Angelica sinesis - Chinese Angelica, Dong Quai
Angelica sylvestris - Wild Angelica, Woodland Angelica

General: Angelica is a herbaceous biennial or short-lived perennial native on all continents of the Northern Hemisphere. About 50 species are found across northern and eastern Europe through central and east Asia and North American.

Characteristics: Angelica has a long, thick, fleshy root; greenish white flowers in large umbels similar in appearance to Allium flowers; and a long hollow stem. All parts of the plant are aromatic and have a licorice-like taste. Plants can grow as high as 3 m under optimum conditions. Flower stalks develop in the late spring of the second year of growth. Usually a biennial, in more northerly locations, flowering may be delayed into the third and fourth year. The plant readily self-seeds.

History: Angelica has a long history of use for food and medicine in northern Europe and Asia and North America. Medicinal virtues of Angelica are recorded in the folklore of many north European countries.

Uses: All parts of Angelica have been used for food. The stems can be cut and eaten as a vegetable, steamed and buttered like asparagus, or cooked and prepared like rhubarb. Young stems are often crystallized for confectionary decorations on cakes. They are also cooked with rhubarb to alleviate the tartness of the rhubarb. Young shoots can be used in salads. Chopped leaves can be used in salads, soups, herb mixes and in preparation of soup stocks, especially for fish and shellfish. Angelica is sometimes used to flavour marmalade or jams. Angelica is an ingredient of many liqueurs or apertifs, derived from the essential oil or macerated Angelica. The seeds can be used in herbal tees. Essential oils, mostly from the seeds, have been used mainly in Europe as a flavouring of ice cream, confectionaries, beverages, puddings, gelatin, custard, bread and other baked goods.
Non-culinary uses include using the essential oil extracted from the seed or roots as an insect attractant. The essential oils derived from Angelica have also been used in perfumes, creams, soaps, salves, toothpaste, medicine, shampoo and cigarettes. Angelica is often grown as a tall garden ornamental. It is a good source of nectar and is attractive to bees.

RECIPES

ANGELICA INFUSION

An infusion may be made by pouring a pint (16 fl.oz.) of boiling water on an ounce of the bruised root. Two tbsp. of this should be given three or four times a day. Or, the powdered root can be administered in doses of 1O to 30 grains. The infusion will relieve flatulence, and is also useful for as a stimulating bronchial tonic, and as an emmenogogue. It is commonly used on the Continent for indigestion, general debility and chronic bronchitis. For external use, the fresh leaves of the plant are crushed and applied as poultices in lung and chest diseases.

ANGELICA BALSAM OR SYRUP

Gently reduce by simmering for three hours a handful of Angelica root in a quart of water. Then strain it off and add liquid Narbonne honey or best virgin honey availale, in sufficient quanjity to make it into a balsam or syrup. Take two tbsp. every night and morning, as well as several times in the day. If you have hoarseness or sore throat, add a few nitre 'drops.'

CHRISTMAS POTPOURRI

1/2 C. Angelica for inspiration
1/2 C. Bay laurel for honor
1/2 C. Holly berries and leaves for foresight
1/2 C. Lemon for zest
1/2 C. Mint for virtue
1/2 C. Peppermint for warmth of sentiment, philosophy, or time
1/2 C. Rosemary for remembrance
1/2 C. Thyme for courage
1/2 C. Sage for esteem
2 tbsp. Orris root
1 tsp. Pine needle oil and whole Cinnamon and Cloves

CANDIED ANGELICA STEMS

Cut Angelica stalks in their second year. Unlike many other plants, the big stalks are actually better than the small, so long as they're still green (and not purple or white). Deleaf, remove leaf stalks, and cut into pieces of about 6 inches (15 cm) in length. Soak these pieces in cold water for about 8 hours or so.

Boil water and plunge the stalks into it. Boil them until they begin to soften. Add about a 1/2 tsp. of baking soda per gallon of water, to get that vivid green colour that is associated with the traditional candied Angelica you get in France: it also helps to soften the stems. Some people object to this procedure, so do what you like or what works best - if you've got really tough stems, you'd best do what you can.

Cool under cold running water, drain, and peel them like celery. Remove the long stringy parts on the outside of the stalks.

Put into a syrup of 1 cup sugar to 1 cup water, soak for 24 hours. Drain and then cook the syrup to 225 F, pour it over the Angelica. Repeat once a day for three days. On the fourth day, cook the syrup to 245 F (small pearl*). Put the Angelica into the pot, bring it to the boil several times (you want the Angelica to look translucent, without losing its shape). Remove the pot from the heat, let it stand until cool, and then remove the Angelica. Drain it on racks or screens.

If you want to keep the Anglelica stems for a long time; when they're dry, coat them with superfine sugar and dry them in a 170 F oven. Put them in glass jars or in tins when cool.

*"Small Pearl" - The sugar will form small "pearl-like" round bubbles, and a pinch of syrup can be drawn out between thumb and forefinger without breaking.

CANDIED ANGELICA FOR CAKE DECORATION

Method #1:
Cut the stems into pieces about 4 inches (10 cms) in length. Cover with boiling water and leave overnight or until it is possible to peel them. Dry the stems. Then boil them in a syrup of equal parts of sugar and water until the stems are well impregnated with the sugar mixture. Strain and leave to dry.

Traditional Method/Method #2:
Cut in pieces 4 inches (10 cm) long. Steep for 12 hours in salt and water. Put a layer of cabbage or cauliflower leaves in a clean brass* pan, then a layer of Angelica, then another layer of leaves and so on, finishing with a layer of leaves on the top. Cover with water and vinegar. Boil slowly till the Angelica becomes quite green, then strain and weigh the stems. Allow 1 lb. loaf sugar to each pound of stems. Put the sugar in a clean pan with water to cover; boil 10 minutes and pour this syrup over the Angelica. Let it stand for 12 hours. Pour off the syrup, boil it up for 5 minutes and pour it again over the Angelica. Repeat the process, and after the Angelica has stood in the syrup 12 hours, heat all in the brass pan and boil till tender. Then take out the pieces of Angelica, place in jars and pour syrup over them. Or you can dry them on a sieve and sprinkle with sugar: they then form candy.

*Note: Today we would never cook anything in brass. Copper is one of its main metals and can be extremely toxic when it comes into contact with anything acid.

COOKED RHUBARB WITH ANGELICA

If a small quantity of the leaf-stalks of Angelica are cooked with sticks of rhubarb, the flavour of the two will be acceptable to those who do not relish plain rhubarb. The quantity of Angelica used is up to individual taste. If the stems are young and juicy, they may be treated like rhubarb and cut up small, the quantity used being in any proportion between 5 and 25 per cent. If the stalks are more or less fully developed, or even rather old and tough, they can be used in small quantities for flavouring large quantities of stewed rhubarb, or rhubarb jam, being added in long lengths before cooking and removed before sending to table.

A well-known jam maker and confectioner, the late Mr. Robertson, of Chelsea (UK), won considerable reputation by blending Angelica in jam-making and its combination in other confections, including temperance beverages.

HOP BITTERS

A pleasant form of hop bitters can be made by taking: 1 oz. of dried Angelica herb, combined with 1 oz. of Holy Thistle; ½ oz. of hops, infused with 3 pints of boiling water and strained off when cold. It can be taken as an appetizer or aperitif before meals a few times a day.

DIGESTIVE AID LIQUEUR

To make a delicious liqueur which is also a digestive aid take: 1 oz. of freshly gathered stem of Angelica which is chopped and steeped in 2 pints ( 1 liter) of good brandy for five days. Then reduce 1 oz. of skinned bitter almonds to a pulp and add this to the brandy. The liquid is then strained through fine muslin and a pint of sugar syrup added to it. The sugar syrup is made with equal parts sugar to water.


 

REFERENCES

Books
Balch, J.F. & Balch, P.A. (1997) Prescription for Nutritional Healing (2nd Ed.). Avery Publishing Group; New York.
Bown, D. (1995) Royal Horticultural Society/Herb Society of America Encyclopedia of Herbs and Their Uses (1st Ed.). R.D. Press; Dorling Kindersley Book.
Edwards, V.H. (1999) The Aromatherapy Companion. Storey Books; Vermont.
Lust, J. (1987) The Herb Book. Bantam Books.
Mornis, R. (1998) An Herbal Feast. Keats Publishing, Inc.; Connecticut.
Small, Ernest. (1977) Culinary Herbs. National Research Council of Canada; Ottawa.

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