According to legend, the herb Angelica Archangelica, took its name from the
Angel who revealed its virtues to a monk during the plague. Angelica is said to
give protection from the infection. Angelica Archangelica is native to northern Europe
and Asia; it is a biennial, though it often lives for three years, growing
from 4-8 foot in height, with divided pale-green leaves and green flowers
that bloom in July and August, followed by flat oval seeds. The whole plant
gives off a pleasant muscatel scent.
Sow from seed of Angelica Archangelica in July at the back of a border or in shallow drills 20 inches
apart and support as the plant grows tall. Angelica requires a moist soil,
containing some humus. Angelica will flourish in semi-shade.
An explanation of the name of this plant is that it flowers on the day of
the Archangel Michael. Because of that it is seen as a preservative against
most evil spirits and witchcraft! All parts of the Angelica Archangelica plant are said to be
effective against witchcraft spells. It was once known as ‘The Root of the
Holy Ghost.'
Medicinal
Angelica Archangelica is a carminative and aids the digestion system, due to the
angelicin it contains, it also has anti-inflammatory properties. Angelica lowers
fevers and acts as an expectorant. A poultice of the leaves is said to help
sooth sunburn, but should be used with caution.
An infusion may be made by pouring a pint of boiling water on an ounce of the
bruised root, and two tablespoonful of this should be given three or four times
a day. As such it is a good relief for flatulence!
Culinary
When you think of angelica, you only think of the candied cake decoration,
but angelica has many other culinary uses. The young stems of Angelica
Archangelica are the
part that is candied. Young angelica stems will impart their unique Muscat
flavour when added to tart fruits and berries, it will reduce the acidity. Add
angelica to jams it is exceptionally good. Try adding ginger to angelica, even
the seed can be used when making biscuits. Fresh young leaves can be added to
hops, to make stimulating “bitters”.
Only use young leaves of the Angelica Archangelica, as older leaves are more course and stringy.
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