BACKGROUND / DESCRIPTION
Angelica is a robust, aromatic plant with thick, hollow stems and long-stalked, deeply divided leaves, with tiny green-white flowers appearing, followed by ovate ridged seeds. It usually grows as a bi-annual, dying in the second or third year after flowering - but if you dead-head it (prevent it from flowering), it will live beyond its normal time. Angelica is a unique plant. It may be termed a perennial herbaceous plant. It is biennial only in the botanical sense of that term. It is neither annual, nor naturally perennial: the seedlings make but little advance towards maturity within twelve months, while old plants die off after seeding once.
Ordinarily, it is the second or third year that the plant develops its tall flowering stem, of which the gathering for culinary or confectionery use prolongs the lifetime of the plant for many seasons (dead-heading and using the stems). Unless it is desired to collect seed, the tops should be cut at or before flowering time. After producing seed, the plants generally die, but by cutting down the tops when the flower-heads first appear and thus preventing the formation of seed, the plants may continue for several years longer, by cutting down the stems right at their base, the plants practically become perennial, by the development of side shoots around the stool head. When fully mature it can tower over 6 ft tall. Be sure to provide plenty of room for growth as they like to spread their branches out proudly.
In areas of Pomerania and East Prussia, wild-growing Angelica abounds; there, in early summer-time, it has been the custom among the peasants to march into the towns carrying the Angelica flower-stems - offering them for sale, chanting some ancient ditty in Lettish words. The chanted words and the tune are learned in childhood, and may be attributed to a survival of some Pagan festival with which the plant was originally associated. After the introduction of Christianity, the plant became linked in the popular mind with an archangel patronage, and associated with the spring-time festival of the Annunciation. According to one legend, Angelica was revealed in a dream by an angel to cure the plague. Another explanation of the name of this plant is that it blooms on the day of Michael the Archangel (May 8, old style), and is on that account a preservative against evil spirits and witchcraft: all parts of the plant were believed efficacious against spells and enchantment. It was held in such esteem that it was called 'The Root of the Holy Ghost.' In China its been known as "Dong Quai" since 200 AD. In Eastern Ayurvedic medicine it is called "choraka". It's roots and seeds are used to flavor herb liqueurs such as Benedictine, Gin, Absinthe, and Chartreuse. This flavoring is also used ice cream and candy.
Angelica is a bittersweet, aromatic, and anti-inflammatory herb that increases perspiration, lowers fever, and has anti spasmodic and expectorant properties. The plant is rich in furano-coumarins, including xanthotoxin, imperatorin, angelicin, archangelin as well as coumarins such as umbelliferone, osthol, osthenol. The osthol is mainly found in the roots and the imperatorin in the fruit. The roots of the Angelica Sinensis are known as dang gui and the roots of Angelica Dahurica as bai zhi in traditional Chinese medicine, where is it used for a general tonic and is also known as "woman's ginseng".
The roots of the Common Angelica are long and spindle-shaped, thick and fleshy - large specimens weighing sometimes as much as three pounds - and are beset with many long, descending rootlets. The stems are stout fluted, 4 to 6 feet high and hollow. The foliage is bold and pleasing, the leaves are on long stout, hollow stalks, often 3 feet in length, reddish purple at the much dilated, clasping bases; the blades, of a bright green color, are much cut into, being composed of numerous small leaflets, divided into three principal groups, each of which is again subdivided into three lesser groups. The edges of the leaflets are finely toothed or serrated. The flowers, small and numerous, yellowish or greenish in color, are grouped into large, globular umbels. They are succeeded by pale yellow, oblong fruits, 1/6 to a 1/4 inch in length when ripe, with membraneous edges, flattened on one side and convex on the other, which bears three prominent ribs. Both the odor and taste of the fruits are pleasantly aromatic.
Angelica is unique for its pervading aromatic odor, a pleasant perfume, entirely differing from Fennel, Parsley, Anise, Caraway or Chervil. One old writer compares it to Musk, others liken it to Juniper. Even the roots are fragrant - the other parts of the plant have the same flavor, but their active principles are considered more perishable.
In several London squares and parks, Angelica has continued to grow, self-sown, for several generations as a garden escape; in some cases it is appreciated as a useful foliage plant, in others, it is treated rather as an intruding weed.
The chief constituents of Angelica are about 1 per cent. of volatile oil, valeric acid, angelic acid, sugar, a bitter principle, and a peculiar resin called Angelicin, which is stimulating to the lungs and to the skin. The essential oil of the roots contains terebangelene and other terpenes; the oil of the 'seeds' contains in addition methyl-ethylacetic acid and hydroxymyristic acid.
Angelica is largely used in the grocery trade, as well as for medicine, and is a popular flavoring for confectionery and liqueurs. It makes a fine candy too, healthy and delicious! The appreciation of its unique flavor was established in ancient times when saccharin matter was extremely rare. The use of the sweetmeat may probably have originated from the belief that the plant possessed the power of averting or expelling pestilence.
The preparation of Angelica is a small but important industry in the south of France, its cultivation being centralized in Clermont, Ferrand. Fairly large quantities are purchased by confectioners and high prices are easily obtainable. The flavor of Angelica suggests that of Juniper berries, and it is largely used in combination with Juniper berries, or in partial substitution for them by gin distillers. The stem is largely used in the preparation of preserved fruits and candies generally, and is also used as an aromatic garnish by confectioners. The seeds, aromatic and bitter in taste, are employed also in alcoholic distillates, especially in the preparation of Vermouth and similar preparations, as well as in other liqueurs, notably Chartreuse.
An Oil of Angelica, which is very expensive, was prepared in Germany some years ago: it is obtained from the seeds by distillation with steam, the vapor being condensed and the oil separated by gravity. Like the seeds themselves, the oil is used for flavoring. Besides being employed as a flavoring for beverages and medicinally, Angelica seeds are also used to a limited extent in perfumery.
To Preserve Angelica. Cut in pieces 4 inches long. Steep for 12 hours in salt and water. Put a layer of cabbage or cauliflower leaves in a clean brass pan, then a layer of Angelica, then another layer of leaves and so on, finishing with a layer of leaves on the top. Cover with water and vinegar. Boil slowly till the Angelica becomes quite green, then strain and weigh the stems. Allow 1 pound sugar to each pound of stems. Put the sugar in a clean pan with water to cover; boil 10 minutes and pour this syrup over the Angelica. Stand for 12 hours. Pour off the syrup, boil it up for 5 minutes and pour it again over the Angelica. Repeat the process, and after the Angelica has stood in the syrup another 12 hours, put all on the fire in the brass pan and boil till tender. Then take out the pieces of Angelica, put them in a jar and pour the syrup over them, or dry them on a sieve and sprinkle them with sugar: they then form a delicious and healthy candy.
A delicious liqueur which is also a digestive, preserving all the virtues of the plant, is made by taking 1 ounce of freshly gathered stem of Angelica (chopped) and steeping it in 2 pints of good brandy for five days. You can add 1 ounce of skinned bitter almonds reduced to a pulp to the steeping - if available. I find it hard to locate bitter almond around here. The liquid is then strained through fine muslin and a pint of liquid sugar added to it.
Though the tender leaflets of the blades of the leaves have sometimes been recommended as a substitute for spinach, they are too bitter for the general taste, but the blanched mid-ribs of the leaf, boiled and used as celery, are delicious, and Icelanders eat both the stem and the roots raw, with butter. The taste of the juicy raw stems is at first sweetish and slightly bitter in the mouth and then gives a feeling of glowing warmth. In Lapland, the inhabitants regard the stalks of Angelica as a great delicacy. These are gathered before flowering, the leaves being stripped off and the peel removed, the remainder is eaten with much relish. The Finns eat the young stems baked in hot ashes, and an infusion of the dried herb is drunk either hot or cold: the flavor of the decoction is rather bitter, the color is a pale greenish gray and the odor greatly resembles China Tea. It was formerly a practice in this country to put a portion of the fresh herb into the pot in which fish is boiled.
The fresh root has a yellow-gray epidermis, and yields when bruised a honey-colored juice, having all the aromatic properties of the plant. If an incision is made in the bark of the stems and the crown of the root at the commencement of spring, this resinous gum will exude.
The dried root, as it appears in commerce, is gray-brown and wrinkled externally, whitish and spongy within and breaks with a starchy fracture, exhibiting shining, resinous spots. The odor is strong and fragrant, and the taste at first sweetish, afterwards warm, aromatic, bitter and somewhat musky.
The roots, leaves and seeds are used for medicinal purposes. The stems and seeds are used in confectionery, flavoring, and the preparation of liqueurs. The dried leaves, on account of their aromatic qualities, are used in the preparation of hop bitters. The whole plant is aromatic, but the root only is official in the Swiss, Austrian and German Pharmacopoeias.
The whole herb, if for medicinal use, should be collected in June and cut shortly above the root.
If the stems are already too thick, the leaves may be stripped off separately and dried on wire or netting trays.
The stem, which is in great demand when trimmed and candied, should be cut about June or early July.
If the seeds are required, they should be gathered when ripe and dried. The seed heads should be harvested on a fine day, after the sun has dried off the dew, and spread thinly on cloth in a warm spot or open shed, where the air circulates freely. In a few days the tops will have become dry enough to be beaten out, care being taken not to injure the seed. After threshing, the seeds should be sieved to remove portions of the stalks and allowed to remain for several days longer spread out in a very thin layer in the sun, or in a warm and sunny room, being turned every day to remove the last vestige of moisture. In a week to ten days they will be dry. Small quantities of the fruits can be shaken out of the heads when they have been cut a few days and finished ripening, so that the fruits divide naturally into the half-fruits which shake off readily when quite ripe, especially if rubbed out of the heads between the palms of the hands. It is imperative that the seeds be dry before being put into storage packages or tins.
COMMON USES
Angelica is mostly used for: stimulating gastric juices; flatulence; stomach cramps; antispasmodic properties; cholagogue effect; reducing menopausal symptoms; premenstrual syndrome; allergies; and reducing muscle spasms.Some studies of the Chinese species have found that it helps to relieve menopausal discomforts. It is used as a phytoestrogen and is used to balance estrogen levels in the body by reducing high estrogen levels, as well as increasing low estrogen levels. Due to the estrogen balancing effect it has on the body it is particularly helpful in fighting menopausal problems, specifically hot flushes. It also has uterine tonic qualities and is used to relieve uterine cramps.
Asian researchers report that Chinese angelica helps blood to clot (contra indicating the use of the herb for people with heart conditions), and improves liver function in people with chronic hepatitis and cirrhosis.
Preliminary research in China has found that the herb may help increase the production of red blood cells, making the herb a possible remedy for anemia.
It helps to dilate coronary vessels and relieve vasospasm, thereby having a blood pressure-lowering effect, which is thought to be due to calcium channel antagonism.
Chinese angelica as well as Angelica Acutiloba (Japanese angelica) have nearly double the analgesic and pain relieving effect than that of aspirin, making it a natural to use for headaches, arthritis, trauma and cramps.
The European species of Angelica is used internally to combat bronchitis, mucus, and influenza, as it soothes the bronchial smooth muscle.
The herb is also used to combat digestive problems, gastric ulcers, anorexia, and migraines.
It is a traditional medicine to be used against allergies and allergic symptoms to a variety of substances; including pollen, dust, animal dander, foods etc. as it has the ability to inhibit the production of allergy-related antibodies.
The coumarins contained in angelica have shown some good immune stimulating action by stimulating the production of white blood cells, to fight off foreign particles, as well as cancerous cells, which in turn fights tumors or tumor forming cells. It is also used to stimulate the production of interferon in the body.
Angelica leaves and stems are crystallized to be used as sweets and to decorate cakes.
Steamed stems can be eaten with butter, and chopped stems add flavor to roast pork.
The external uses of the European herb include poultices for rheumatic pain, neuralgia, and pleurisy.
The essential oil made from angelica root is used as an all-over tonic, purifying the blood, "grounding" the person and for digestive problems. It is a boost for the lymphatic system, and a valuable oil to use after illness, to help clear the body of toxins. It has some excellent anti-fungal properties, yet is lacking in antimicrobial activity.
The root stalks, leaves and fruit possess carminative, stimulant, diaphoretic, stomachic, tonic and expectorant properties, which are strongest in the fruit, though the whole plant has the same virtues.
Angelica is a good remedy for colds, coughs, pleurisy, wind, colic, rheumatism and diseases of the urinary organs, though it should not be given to patients who have a tendency towards diabetes, as it causes an increase of sugar in the urine.
It is generally used as a stimulating expectorant, combined with other expectorants the action of which is facilitated, and to a large extent diffused, through the whole of the pulmonary region.
It is a useful agent for feverish conditions, acting as a diaphoretic.
An infusion may be made by pouring a pint of boiling water on an ounce of the bruised root, and two tablespoons of this should be given three or four times a day, or the powdered root administered in doses of 10 to 30 grains. The infusion will relieve flatulence, and is also of use as a stimulating bronchial tonic, and as an emmenagogue. It is used for indigestion, general debility and chronic bronchitis. For external use, the fresh leaves of the plant are crushed and applied as poultices in lung and chest diseases.
Angelica balsam is obtained by extracting the roots with alcohol, evaporating and extracting the residue with ether. It is of a dark brown color and contains Angelica oil, Angelica wax and Angelicin.
CULTIVATION / GROWING
Prefers moist, fertile, slightly acidic soil - partial shade. 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. It needs large amounts of space to allow it to spread freely.Cultivate in ordinary deep, moist loam, in a shady position, as the plant thrives best in a damp soil and loves to grow near running water. Although the natural habitat is in damp soil and in open quarters, yet it can withstand adverse environment wonderfully well, and even endure severe winter frost without harm. Seedlings will even successfully develop and flower under trees, whose shelter creates an area of summer dryness in the surface soil, but, of course, though such conditions may be allowable when Angelica is grown merely as an ornamental plant, it must be given the best treatment as regards suitable soil and situation when grown for its use commercially. Insects and garden pests do not attack the plant with much avidity: its worst enemy is a small two winged fly, of which the maggots are leaf miners, resembling those of the celery plant and of the spinach leaf.
Propagation should not be attempted otherwise than by the sowing of ripe, fresh seed, though division of old roots is sometimes recommended, and also propagation by offshoots, which are thrown out by a two-year old plant when cut down in June for the sake of the stems, and which transplanted to 2 feet or more apart, will provide a quick method of propagation, considered inferior, however, to that of raising by seed. Since the germinating capacity of the seeds rapidly deteriorates, they should be sown as soon as ripe in August or early September. If kept till March, especially if stored in paper packets, their vitality is likely to be seriously impaired. In the autumn, the seeds may be sown where the plants are to remain, or preferably in a nursery bed, which as a rule will not need protection during the winter. A very slight covering of earth is best. Young seedlings, but not the old plants, are amenable to transplantation. The seedlings should be transplanted when still small, for their first summer's growth, to a distance of about 18 inches apart. In the autumn they can be removed to permanent quarters, the plants being then set 3 feet apart.
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.
The root should be dug up in the autumn of the first year, as it is then least liable to become moldy and worm-eaten: it is very apt to be attacked by insects. Where very thick, the roots should be sliced longitudinally to quicken the drying process. Angelica roots should be dried rapidly and placed in air-tight receptacles. They will then retain their medicinal virtues for many years.
MAGICAL / MYTHICAL USES
Angelica is considered one of the most valuable herbs of protection because it works in two ways: it creates a barrier against negative energy that is destructive, and it fills the user with an abundance of positive, radiant energy. It enhances one's aura and assists in allowing the internal, psychic self to be open and functional. Angelica may be used in ritual baths, self blessings, and rituals of purification. As a bringer of light Angelica may be used at Candlemas, the Feast of the Waxing Light.I’ve heard that to protect ones' property, an angelica plant should be put at each of the four corners of your property - and the Archangels should be invoked to always be near, to guide and to protect all that reside within your property. I love the plant, and have a high respect and appreciate for the angels, so I do have this plant in my yard, not in all the corners, but in the yard none-the less - and I call on the angels daily for guidance, healing, and protection. I imagine they’ll do the same for anyone asking, whether you have an Angelica plant in your yard or not.
WARNINGS & endings....
Not to be taken internally by pregnant women, or people suffering from diabetes or heart problems.Exposure to sunlight while taking medicinal doses of angelica may cause a rash, due to increased photosensitivity. Using the root essential oil may also cause photo toxicity when exposed to sunlight directly after application.
Conflicting reports have been received regarding an ingredient of Angelica called psoralens.
"Science" journal published an article, which advised against the internal use of angelica, as psoralens may promote the growth of tumors, while on the other hand, animal studies have shown that alpha-angelica lactone (found in angelica) has an anticancer effect. It is therefore advised that people with a history of cancer not take the herb until these questions have been resolved.
Angelica roots are poisonous when fresh, but drying eliminates the poison and dried angelica is therefore safe to use.
If you harvest herbs from the wild, please take extreme care when looking for angelica, as water hemlock looks almost like angelica. Water hemlock is an extremely poisonous plant and if taken by mistake, immediate medical assistance must be obtained or death will be immanent.
This herb is not related to Angelica pachycarpa, which is purely ornamental and has no medicinal or culinary value.
- Richters Herb - My favorite source for getting herb plants, seeds, or dried product if it's something I can't grow. The quality of their plants and how they mail them is the best I've ever received. Wonderful source for rare seeds. Being that I'll be working on so many pages to encourage you to grow and use your own herbs, I thought it very important to include a link to how you can find these herb - plants, seeds, and dried product.
Ah yes... and the legal disclaimer - don’t you hate these things? —> The information contained in this page is for educational purposes only and is not intended or implied to be a substitute for professional medical advice. <– ok, that’s done, hope you find this article useful!!
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