Angelica, Angelica archangelica
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They are also used to sweeten tart fruits.
The stalks and young shoots are also edible cooked or raw. The stalks should be peeled, they can be used like celery.
They can also be used to sweeten tart fruits and to make jam.
They are often crystallised in sugar and used as sweets and cake decorations. The stems are best harvested in the spring.
An essential oil is obtained from the root and seeds, it is used as a food flavouring.
The root is cooked.
Seed is used as a flavouring in liqueurs such as Chartreuse.
A tea can be made from the leaves, seed or roots.
Angelica has a long folk-history of use as a medicinal herb, in particular for the treatment of digestive disorders and problems with blood circulation.
The root is the most active medicinally, it should be harvested in the autumn of its first year of growth and dried quickly.
The leaves and seeds can also be used. The leaves are harvested and dried in late spring before the plant comes into flower. An infusion is used to ease flatulence, indigestion, chronic bronchitis and typhus. It stimulates blood flow to the peripheral parts of the body and so is of value in treating poor circulation.
Angelica is contraindicated for people with a tendency towards diabetes since its use can increase sugar levels in the urine.
This plant should not be prescribed for pregnant women, nor should the juice be allowed to come into contact with the eyes.
An essential oil from the seeds is sometimes used as a rub to relieve rheumatic conditions.
Angelica archangelica fruit can be used to treat fevers and colds, infection of the urinary tract, dyspeptic complaints and loss of appetite. The root has been approved for dyspeptic complaints and loss of appetite.
An essential oil from the root and seeds is used in perfumery, medicinally and as a food flavouring. The oil from the seeds has a musk-like aroma and is often used to flavour liqueurs.