Angelica (Angelica archangelica)

  • Biennial plant (though may live up to 3 years if not allowed to flower).
  • Semi-shade plant that grows 5-6 feet tall and produces gorgeous yellow/green pom pom clusters of flowers in a round head.
  • Historically used as a confectionery plant. The seeds and hollow stems were used in baking since the 10th century in Europe. The stems were candied and sometimes made into a jelly. Benedictine monks used the plant in their wines and liqueurs, most notably Chartreuse.
  • Medicinally, the plant was historically used as a digestive and in respiratory concoctions.
  • The fragrant root used to be used by hunters and fishermen to attract their prey.

Candied Angelica Stalks

2 cups angelica roots and young stems
1/2 cup salt
2 cups boiling water
2 cups sugar
2 cups water
1 tablespoon lemon juice

Place angelica in a bowl and cover with the salt and boiling water. Let sit about 24 hours. Drain, peel, and wash in cold water.

Cook the sugar in the water to 238 degrees F. Add angelica and lemon juice, and cook 20 minutes. Drain angelica and put syrup aside.

Place angelica on a rack in cool, dark place for 4 days and refrigerate the syrup. Then combine the syrup and roots and cook to 238 degrees F 20 minutes or until candied. Drain on a rack until thoroughly dry. Store in a tightly covered container. (from “Herbs: An Illustrated Encyclopedia” by Kathi Keville)

Post by Colleen Gondolfi of The Blooming Artichoke Herbary.

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Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.