Did you know?

There are a couple of theories as to how Angelica got its name.  One suggest that it is become the plant blooms on May 8, the feast day of St. Michael the Archangel.  Another suggests that it comes from the Greek ‘angelos‘ meaning ‘messenger’.  It is said that an angel appeared to a monk in a dream and told him that the herb was a cure for the plague.

It has been traditionally used to safeguard against evil and witchcraft.

Angelica has long been used as a fragrance component in soaps, lotions and perfumes and it has also been used extensively as a flavouring agent in many food categories, as well as in alcoholic and soft drinks. The hollow stems are cultivated for use as candied confectionery, and the stem and seeds of the plant are used to flavour French liqueurs such as Benedictine and Chartreuse.

Its skin soothing properties have been long appreciated. The yellow juice from the roots was an ingredient of ‘Carmelite water’, a remedy used to promote long life and to protect against spells and poisons.

Angelica is still used, in Chinese herbal medicine to promote fertility and as a general tonic.

In aromatherapy Angelica can be used as an expectorant and may help boost the immune system. For respiratory infections put 1 – 2 drops of angelica essential oil into a bowl of hot water and do a steam inhalation of the vapors.

Candied  Angelica

Ingredients
Angelica  Stems
Granulated  Sugar
Water
Caster sugar for dusting.

Method

  1. Cut tender springtime  shoots into  8 – 10 cm (  3-4 inch) lengths.
  2. Place in  a saucepan with  just enough water to cover.
  3. Simmer until tender, then strain and peel  off the outside skin.
  4. Put back into the pan with  enough water to cover and bring  to the bo
  5. Strain  immediately   and allow  to
  6. When cool,  weigh  the angelica  stalks and add an equal  weight  of granulated sugar.
  7. Place the sugar and angelica  in  a covered dish  and leave in  a  2 days.
  8. Put the angelica  and the syrup which  has formed  back into the
  9. Bring slowly  to the boil and simmer,  stirring  occasionally until the angelica becomes clear and has a good col
  10. Strain  again,  discarding   all  the liquid.
  11. Sprinkle  on as much caster sugar as will cling to the angelica.
  12. Allow the stems to dry in a cool oven (200  For 100 C).
  13. If they are not thoroughly  dry they become moldy  later.
  14. Store in  an airtight   container  between  parchment paper.

 

You will find an earlier article on Angelica in the Article Archive