Angelica

Angelica archangelica

  • COMMON NAMES

    Garden Angelica, Ground Ash, Masterwort, Norwegian Angelica, Wild Celery

  • PLANT FAMILY

    Apiaceae

    The Umbel Family

  • NATIVE REGION

    Native to Greenland, Iceland, Europe and Western Siberia & the Himalayas

  • HABITAT

    Temperate, damp regions

  • CULTIVATION

    Biennel

  • PARTS USED

    Leaf, flower, stalk

PREPARATION

PROPERTIES: Volatile oils & Coumarins

FLAVOR PROFILE: Bright, warm, pungent, lightly sweet, with a hint of celery flavor.

PAIRING: Citrus, mint, and other leafy herbs

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping teaspoon per cup of hot water.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz honey; or 1 cup herb per 1 cup honey for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz vinegar; or 1 cup herb per 1 cup vinegar for a 1:1 ratio.

  • Use flowering tops and leaves. Discard stems. Chop finely and use 1 heaping tablespoon per 1 oz spirit; or 1 cup herb per 1 cup spirit for a 1:1 ratio.

  • Dries quickly, air dry and do not apply additional heat to retain delicate volatile oil.