Scientific Name : Angelica archangelica
Common Name: Angelica
Higher classification: Wild celery
Rank: Species
Family: Apiaceae
What is Angelica archangelica?
Plants in the Angelica genus grow up to 10 feet (3 meters) tall and have globe-like clusters of green or yellow flowers that blossom into small yellow fruits.
They also tend to have a strong, unique smell due to the aromatic compounds they contain. The scent is often described as musky, earthy, or herbaceous.
A. sinensis is known by a variety of names, including dong quai and female ginseng. It’s native to China and other countries in East Asia, where it’s used primarily in traditional medicine to treat female hormonal issues.
On the other hand, A. archangelica is commonly known as wild celery or Norwegian angelica. This type grows mainly in European countries, where it’s used in certain culinary applications or as an herbal medicine.
Although the name angelica root implies that just the root is used, most A. archangelica supplements and herbal medicine products contain the root, seeds, fruits, and/or flowers of the plant. A. sinensis products are typically only made with the root of the plant.
Most members are aromatic herbs with alternate feather-divided leaves that are sheathed at the base. The flowers are often arranged in a conspicuous umbel (a flat-topped cluster of flowers). Each small individual flower is usually bisexual, with five sepals, five petals, and an enlarged disk at the base of the style. The small fruits are ridged and are composed of two parts that split open at maturity.
What does Angelica archangelica taste like?
Angelica has an earthy flavour. It’s a little bitter and a little herbal, and is reminiscent of wormwood. The herbal tones carry through to the nose, with a faintly nettle-like smell.
The flavour of angelica can sometimes be mistaken for that of juniper berries – though the two are quite different.
So, the flavour of angelica is one of a kind. It is earthy, slightly sweet, a little bit bitter, and may present a hint of licorice flavor.
What are the culinary uses for Angelica archangelica?
Leaves, stems, roots and seeds (all with a taste of licorice) have been cultivated for many years for both culinary and medicinal purposes. Culinary uses include: (1) leaves may be added to mixed salads; (2) stalks and young shoots may be used like celery or crystallized in sugar for cake decorations or snacks; (3) leaves, seeds and roots may be used for making tea; (4) seed is commercially used for flavoring liqueurs (as Chartreuse)
What are the Health benefits of Angelica archangelica?
Angelica is a plant. The root, seed, and fruit are used to make medicine.
Angelica is used for heartburn, intestinal gas (flatulence), loss of appetite (anorexia), arthritis, circulation problems, "runny nose" (respiratory catarrh), nervousness, plague, and trouble sleeping (insomnia).
Some women use angelica to start their menstrual periods. Sometimes this is done to cause an abortion.
Angelica is also used to increase urine production, improve sex drive, stimulate the production and secretion of phlegm, and kill germs.
Some people apply angelica directly to the skin for nerve pain (neuralgia), joint pain (rheumatism), and skin disorders.
In combination with other herbs, angelica is also used for treating premature ejaculation