This sweet 'herb of the angels' is a member of the parsley family and was once thought to be a remedy against witchcraft, poison and plague. Its pale green, celery-like stalks stimulate production of digestive juices, improves the flow of bile into the digestive tract, and combats digestive spasms. Angelica is also used to flavor gin and sweet wines.
How do I get Angelica ready to use?
Crushed angelica root can be made into a tea, using one teaspoonful per cup. Allow the root to steep for 10 to 20 minutes.
To make candied angelica, cut the shoots into strips and remove untidy bits. Blanch strips and candy them using gradually increasing strengths of sugar syrup. When they are done, dry them and keep them, but don't throw away the syrup; it keeps for at least a year in the refrigerator and for a long time just in a jar.
What about keeping Angelica?
Tins or jars should be kept in a cool kitchen cupboard. Anchovies spoil very quickly once opened, so keep any leftovers submerged in oil in an airtight container in the fridge and consume within two days.
How do I cook Angelica?
As a tea, as a remedy for indigestion, candied as a cake topping decoration, in fruit salad, in ice cream. It goes particularly well with sharply flavoured rhubarb.
This sweet 'herb of the angels' is a member of the parsley family and was once thought to be a remedy against witchcraft, poison and plague. Its pale green, celery-like stalks stimulate production of digestive juices, improves the flow of bile into the digestive tract, and combats digestive spasms. Angelica is also used to flavor gin and sweet wines.