Angelica archangelica is one of the most flamboyant-looking herbs, with long, thick, hollow, pale , celery-like stems supporting huge umbrellas of greenish white flowers above right green, serrated, flat leaves.
Cooks candy angelica and use it to decorate cakes and other desserts. When its thick hollow stems are candied, they turn an attractive vivid green, useful for creating colorful patterns or for making the ‘leaves’ flower designs made of glace fruits.
All parts of the angelica plant are strongly aromatic and edible. The entire angelica herbs is useful. The seeds, and the oil from seeds and roots, contribute to the complex tastes of various cordials and digestive liqueurs.
Whole angelica leaves also impart a refreshing flavor when added to the poaching liquid for a fish or seafood.
The stalk, when balanced, may be eaten like celery or cooked as a vegetable or prepared with sugar and eaten as people eat rhubarb.
Naturopaths use the plant, which is effective in digestive disorders, allergies, heart and circulation problems to strengthen the nerves and for rheumatism.
The consumption of the tea temporarily changes the taste. Angelica calms the nerves and helps in moments of craving.
Angelica does have some antibacterial properties, Native Americans used a Plains species for both internal and external ills.
The herb is also used commercially to flavor alcoholic beverages, including gin, vermouth Benedictine and Chartreuse.
Angelica
