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Angelica

Other Names: Archangelica officinalis, Garden Angelica, Archangel, Masterwort.

Parts Used: The leaves, seed, and roots.

Culinary Uses:

This robust and sweet-tasting plant is best known for its use in decoration of cakes and puddings. The stem is candied and used as a confection. Angelica lessens the need for sweetener when making pies or sauces.

Root: Angelica can also be cooked and eaten as a fresh herb, used for seasoning fish, or made into syrup for pudding and ice cream toppings. Rhubarb, angelica and honey combine to make a tasty sauce. The stems (from the fresh plant) may be cut and prepared like asparagus. The leaves, fresh or dried, may be added to soups and stews. Use about a half tablespoon of the leaves to a quantity that will serve four, adding it in the last minutes of cooking. The leaves are also made into a popular tea, tasting much like China tea.

Other uses: Herbalists use it to aid in the elimination of toxins, the recovery from rheumatism and colds, urinary complaints, and colic. Also used as a stimulating diaphoretic and expectorant for colds, coughs, and pleurisy. It is also good added to remedies for rheumatism and kidney disorders. An infusion of 1 ounce dried chopped root in 1 pint boiling water for 1/2 hour in a covered container. Drink 2 tablespoons of the liquid, flavoured with honey if you wish, 3 or 4 times daily to relieve flatulence. Another infusion: Infuse 1 teaspoon seed in 1 cup boiling water; cover. Allow to stand until cool; strain and drink 1 to 2 cups cold a day, again flavoured with honey if desired. (It should be noted that angelica has a tendency to increase the sugar in the urine, so those with a tendency to diabetes should avoid it.)

Tuck a couple fingers full of ground angelica between lip and gum or in the cheek, like snuff. Swallow the juice. It is reputed to be an excellent stomach tonic and remedy for the nervousness that comes from too much smoking.