Angelica Root

from $16.00

100% ORGANIC

Use and history

From the 10th century on, angelica was cultivated as a vegetable and medicinal plant,[6] and became popular in Scandinavia in the 12th century and is used especially in Sámi culture. It was once used as an herb in Sámi cooking, and known as kvanne.[7]

It is used to flavor liqueurs or aquavits, (e.g., Chartreuse, Bénédictine, Vermouth, and Dubonnet), omelettes and trout, and as jam. The long bright-green stems are also candied and used as food decoration. Angelica is unique among the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil.[6] It has been compared to musk and to juniper. Angelica archangelica roots are among the most common botanicals used in gin distillation, often used in concert with juniper berries and coriander as a chief aromatic characteristic for gin.[8] They are also used in absinthes, aquavits, and bitters.[9] The hollow stems of Angelica archangelica may be eaten. The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy.[10]

WITH DELIVERY:
Size:

100% ORGANIC

Use and history

From the 10th century on, angelica was cultivated as a vegetable and medicinal plant,[6] and became popular in Scandinavia in the 12th century and is used especially in Sámi culture. It was once used as an herb in Sámi cooking, and known as kvanne.[7]

It is used to flavor liqueurs or aquavits, (e.g., Chartreuse, Bénédictine, Vermouth, and Dubonnet), omelettes and trout, and as jam. The long bright-green stems are also candied and used as food decoration. Angelica is unique among the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil.[6] It has been compared to musk and to juniper. Angelica archangelica roots are among the most common botanicals used in gin distillation, often used in concert with juniper berries and coriander as a chief aromatic characteristic for gin.[8] They are also used in absinthes, aquavits, and bitters.[9] The hollow stems of Angelica archangelica may be eaten. The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy.[10]

Angelica archangelica, commonly known as angelica,[3] garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species (Conium, Heracleum, and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm. and Angelica officinalis Moench.[4