Angelica

Current Uses

With its musky, herbal, and slightly bitter profile, Angelica is the unsung hero of spirits and liqueurs. Its roots give classic London Dry gin its earthy backbone beyond juniper and add layers of complexity to the deep, brooding flavors of amari. Think of it as the quiet, steady friend in a mix of louder botanicals: it doesn’t shout, but without it, the whole thing falls flat.

In Nordic and Alpine cuisines, the leaves and stalks are used sparingly as a seasoning, and the candied stalks are a common ingredient in confections and even ice cream. Traditional medicinal preparations use it to support digestion, alleviate gas, and reduce respiratory issues when prepared as a tea or tincture. The herb is very nutritive for women, promoting uterine health and menstrual regularity.

Precautions

In the wild, Angelica can be confused with common hogweed and water hemlock, both poisonous. Be 100% confident in your identification before harvesting any plant.

Angelica may increase sensitivity to sunlight due to its furanocoumarin content (phototoxic); individuals using it should avoid prolonged sun exposure to prevent skin irritation and wear gloves when harvesting. Pregnant individuals should avoid angelica as it may stimulate uterine contractions. Additionally, high doses may interact with anticoagulant medications or exacerbate bleeding disorders. Not for use in those who have hypertension, fever or elevated temperature, high metabolism (increased Pitta).

Substitutions

If angelica is unavailable, fennel seeds, caraway seeds, or celery root may provide a similar anise-like, earthy flavor in culinary and beverage recipes. Lovage can also mimic its savory, herbal notes. For medicinal purposes, substitutes like licorice root or dong quai (Angelica sinensis) may be used for similar digestive and adaptogenic effects.

History

In folk medicine, believed to be panacea under the protection of Michael the Archangel. Carried to ward off plague in middle ages. An ingredient in Carmelite water, an infused wine deemed highly useful against nervous headache and neuralgic affections, created by Carmelite monks near Paris in 1611.

Angelica’s recorded history dates back to the Viking Age, when it was highly regarded for its medicinal and culinary properties. Native to Northern Europe and Asia, it was first used by the Sami people as a remedy for scurvy due to its vitamin C content. The plant’s name derives from the Latin word angelus, meaning angel, as it was believed to be a divine gift against plagues during medieval times. By the 16th century, angelica had become a prominent ingredient in European herbal medicine, and its use in distilled spirits was documented by monks in Benedictine monasteries.

Footnotes

Photo by: http://www.fotopedia.com/items/flickr-3835995195

• Chevallier, A. (2016). Encyclopedia of Herbal Medicine. DK Publishing.
• Jäger, A. K., Saaby, L., & Adsersen, A. (2020). Angelica: A plant with a history in medicine. Journal of Ethnopharmacology, 259, 112896.
• McKenna, D. J., Jones, K., & Hughes, K. (2012). Botanical Medicines: The Desk Reference for Major Herbal Supplements. Routledge.
• Petruzzello, M. (2023). Angelica plant profile. Encyclopedia Britannica.
• Ross, I. A. (2001). Medicinal Plants of the World: Volume 1, Chemical Constituents, Traditional and Modern Medicinal Uses. Springer.