Angelica

Angelica or ''Angelica archangelica'' is native to damp areas such as the banks of rivers and some meadows. The plant is native mostly to Asia, America, parts of central Europe, and the Scandinavian countries. It has a somewhat sweet smell and grows up to about 9 feet tall.
Angelica is often used to aid digestion^[1]

The seeds, tap roots, stems, and leaves of angelica are all used for various things.

Harvesting and Using

When harvesting angelica, be careful because the sap can cause skin irritation. The seeds and roots are typically used in the making of liqueurs like Chartreuse, Vermouth, Dubonnet, and Benedictine as well as some perfumes. The stem is used candied for decoration on pastries such as cakes. The leaves are chopped for use with fruit (in desserts) or fish.

Young angelica leaves are quite potent - but add a unique flavor to salads. The stalks are also used to help balance acidic foods (especially fruit) such as rhubarb.

Angelica has also been used as a jam, in omelettes, and with trout.

1. The Herbs and Spices Cookbook, (Oxford: Transedition Ltd, 2000). ISBN 978-0670871056 ↩︎