Angelica
Angelica archangelica
This plant grows
between 3.3 ft and 8.25 ft (1 m and 2.5
m) high, is normally a biennial (it may
bloom twice in the same year, or 4 years
in a row if the conditions are right). Its tall stem is a purplish-green, hollow and
divided. Its leaves are somewhat triangular and attached to the stem by way of
a long petiole. The flowers are clustered
in a whitish terminal umbel. They give
off a sweet, musky scent. The pale yellow fruit contains oval-shaped seeds.
The fleshy taproot is brown on the outside, whitish on the inside, and has small branches.
The name angelica derives from the
Medieval Latin herba angelica, "angelic herb," so called from its supposed
special powers against poison and plague. It was believed to protect against
contagious diseases (including the plague), ward off evil spirits and enchantments, bestow long life, and even neutralize
the bites of mad dogs. As recently as the end of
World War I, people chewed on the root in the
belief that it would protect them from the then
rampant worldwide influenza epidemic.
Today angelica is valued mainly for its
stimulating effects on the digestive system.
Ever since colonial times, the aromatic,
naturally sweetish stems have been candied for
tasty treats and use as pastry decorations. The
celery like leafstalks can also be cooked or eaten
raw, and essential oils distilled from the seeds
and roots are used in perfumes and as
flavorings for gin, vermouth, and various liqueurs
such as Chartreuse.
PARTS USED
The whole plant.
USES
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.
Craft uses - Include the attractive seed heads in floral arrangements.
HABITAT AND CULTIVATION
In Europe, in moist, mountainous and relatively temperate areas.
In Canada and the United States, near
shaded streams and in moist ditches.
Do not confuse angelica with sweet
flag (Acore calamus), which is very different and belongs to another family, or
with water hemlock (cicuta maculata).
Angelica is naturally adapted to wet areas, so keep the soil moist throughout the growing
season. Slightly acidic soil is best. Recommended pH range is 4.5 to 7.0.
Prefers light shade, but will grow in sun, providing the ground is well mulched.
Plant seeds outdoors as soon as the ground can be worked in the spring. Seeds must be
fresh in order to germinate. As angelica does not transplant well, sow the seeds where you
want the plants to grow.
Purchased seeds may require refrigeration for 4 to 5 weeks prior to planting. (Reputable
seed suppliers should have stored their seeds under refrigeration.) Seeds sown in the fall
will receive the necessary cold treatment during the winter.
Seeds need exposure to sunlight to germinate, so cover with a very fine layer of soil.
Angelica can also be propagated from root cuttings, but plants grown from seeds are
considered superior.
Space plants 0.6 to 1 m (2 to 3 feet) apart.
Flower stalks usually develop in the late spring of the plant's second year. In cooler
areas, where angelica grows slowly, it may not flower until the third or fourth year.
Plant usually dies after it has flowered and seeded, but if you remove the flowering stalks
before the plant seeds, it may survive for another couple of growing seasons.
Plants left to go to seed may self-sow.
Susceptible to crown rot, and to infestations of aphids, leaf miners, earwigs, and spider mites.
CONSTITUENTS
Angelica contains: essential oil, valeric acid, iridoid psoralens. Seeds:
fucocoumarin. Roots: estrogens, tonics,
organic acids, salt minerals (potassium,
zinc), coumarinic derivatives.
HOW MUCH TO TAKE
Decoction: put a teaspoonful
of the cut root in a cup of water, bring it to the boil and
simmer for two minutes. Take it off the heat and let it
stand for 15 minutes. Take one cup three times a day.
Tincture: take 2 - 5ml of the tincture three times a day.
SIDE EFFECTS AND CAUTIONS
Some people may experience dermatitis from handling
angelica.
As angelica contains potentially harmful chemicals
called coumarins, it's best to consume it in moderation.
The coumarins of angelica thin blood, so individuals on
anticoagulant therapy should avoid this herb.
Because angelica was once used in very large quantities
as an abortifacient and is also reputed to affect the
menstrual cycle, you should not consume it if you are
pregnant or nursing.
APPLICATIONS
The first year, only pick
some of the leaves so as not to kill the
plant. The stems are picked at the same
time, with the largest ones being the most
interesting because of their taste and texture, especially for making preserves (see
the recipe). Dried in a decoction or in an
herbal tea: approx. 2 oz (50 g) in 2 cups
(500 ml) water will treat indigestion,
fatigue or water retention.
The flowers are picked mid-May and
can be quickly dried in the shade and
used in an herbal tea, or fresh in a decoction or mother tincture.
The seeds are collected in the middle
of summer when the fruit is brownish.
They are dried in the shade or prepared
in a wine-, vinegar- or alcohol-based
mother tincture: 3/4 oz (20 g) seeds in 2
cups (500 ml) water. Their taste is full-bodied. If preparing an herbal tea, limit
the amount of seeds to 5 seeds in 1 cup
(250 ml) water, for, in larger quantities,
the seeds numb the taste buds. They
help with digestion, especially the
stomach.
The roots also contain a maximum
number of active principles. It is recommended that they be dried first
to neutralize the psoralens that can provoke
dermatitis (wear gloves when picking).
The roots are the most active. Take 1 t
(5 g) in 1 cup (250 ml) boiling water, 3 times daily as a digestive, tonic and diuretic.
COLLECTION AND HARVESTING
Collect the young stems and tender leaves for fresh use or drying early in the second year
of growth. Harvest before the plant flowers.
When the seed heads are almost ripe, enclose them in small paper bags so they won't fall
apart. Hang the leaves and the enclosed seed heads to air-dry, then store in airtight containers.
Roots for eating are most tender in the first year of growth. Harvest roots in the fall.
COMBINATIONS
For bronchial problems it combines well
with coltsfoot and white
horehound; for indigestion,
flatulence and loss of appetite
with chamomile.
ANGELICA PRESERVE
- 8 oz (250 g) angelica stems
- 13 oz (400 g) raw sugar (organic)
-1/3 cup (100 ml) water
- 1 terracotta terrine
Cut the angelica stems all the same length and steam in a little water to tenderize.
Remove and peel them before steaming until they are dark green.
Drain and let dry.
Place the cooked stems in the terrine. Cover with 8 oz (250 g) sugar. Let
stand for 3 days. Then, cook the mixture for several minutes at high heat.
Strain the plants and the syrup, taking care to save the liquid.
Simmer the syrup again with the rest of the sugar. Place the stems in the syrup
and boil for a few minutes. Drain and dry in a cool spot away from flies.
Preserve in a glass jar, away from light and use as a cake decoration, as flavoring in a compote or flan, or
as a digestive treat between meals.
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