|
Angelica Archangelica
Angelica - An often overlooked but important member of the List Of Herbs And Spices .
Culinary uses
All parts of Angelica are used, roots, seeds stems and leaves. The roots and stems contain an essential oil that has a licorice flavour used to flavour Benedictine, Chartreuse and Vermouth. The oil is also used in perfumery. The leafstalks which resemble celery are sometimes used as a vegetable. The seeds are used in cookies and sweets. The stems can be candied and used as in cookie and cake decorating. Young leaves can be added to fruit or leaf salads. The small flowers which should be picked early in the spring taste as good as they smell and are good in fruit salads and cream cheese. Because it reduces acidity, it can be used as a flavouring for rhubarb, orange marmelade, sorbets and fruit syrups. Availability is limited, you have to grow your own to use fresh leaves or stems. It is a great addition to the garden and bees love it.
Tips
This herb is not related to Angelica pachycarpa, which is purely ornamental and has no medicinal or culinary value.
Storage
Almost always used fresh over dried. Store fresh Chervil in a plastic bag in the fruit and Vege compartment of your fridge. The dried herb losses most of its aroma, but many dishes of the French contain dried chervil. The dry stock will keep up to six months.
Description
Angelica is an impressive looking plant. It can reach an ultimate height of 6 feet or higher with a 2 foot width. It has fragrant greenery at ground level with indented leaves. Its hollow leafstalks resemble those of celery, they branch out and support the umbels (heads of small flowers which are followed by aromatic seeds.) It is of the same family as fennel, parsley, chervil, carrots, parsnips caraway, Queen's Anne Lace, lovage. and asafoetida.
It can takes 2 to 3 years to flower, with greenish white flowers in midsummer. It often dies off after flowering so it is rather short lived perrenial. It does well in damp woodlands, meadows and riverbanks. Its leaves resembles water hemlock which can be very poisonous.
Origin
Probably Southern Europe or the Caucasus region. Chervil became known in the regions north of the Mediterranean by the edict of Charlemagne, Capitulare de villis
 Cultivation
Angelica refers moist, fertile, slightly acidic soil. Transplant seedlings when they have 4 to 6 leaves. Angelica prefers cool areas of the garden. It blooms in midsummer of the second year, then dies, and needs large amounts of space. The whole herb, if used medicinally, should be collected in June by cutting shortly above the root. If the seeds are used, they should be gathered when ripe and dried. Roots should be dried rapidly and placed in air-tight receptacles and they will retain their medicinal virtues for many years.
Medicinal Uses
Angelica has stimulating properties when used in tea form and can be used to treat digestive upsets such as colic, flatulence and spasms. Angelica should not be used by diabetics or taken in large does while pregnant. Avoid sun exposure immediately after taking. Angelica is supposed to promote perspiration and stimulate the appetite
It is used to treat ailments of the chest and digestion
A tea made from leaves can calm nerves and is good for digestion.
Recommend this article...
|
