Garden Angelica
Angelica archangelica
Umbelliferac
Angelica has been known from prehistoric times and has been associated with pagan religions of pre-Christian era. The blossoms show early in May, and by July the plant will go to seed. It is this time of blosseming that has been regardled as the source of the plant's name. Thc day of Michael the Archangel used to be May 8, and angelica blooms on that date; hence the name Angelica archangelica.
Pagan's believed the plant was an infallible guard against witches and evil spirits and their spells and enchantments. Peasants commonly tied angelica leaves around the necks of children to protect them from harm, and the name was evoked to assist in difficult situations.
Angelica is a biennial or short-lived perennial plant, to 7 ft, growing in damp, cool woodlands. Produces a few large, deeply indented leaves at ground level, followed by tall hollow stems bearing from their leaf sheaths heads of green- ish-white flowers in midsummer and is widespread throughout the cooler areas of the world. Use is been made of leaves, stems, roots, and seeds in both cooking and in medicine. Originating from Syria, angelica has spread across the world, found in abundance in Iceland and Lapland. It likes cool, moist places. Angelica is neither a true annual nor a true perennial. It dies off after flowering, but since the plants commonly take more than two years to achieve maturity, they aren't really biennials. The gardener can use this knowledge and maintain the plant as a perennial by pruning the flower stalks and preventing the setting of seeds. By doing this the garden will gain a seven foot high addition but will miss the striking yellow-green or white-green blossoms.
Folklore contains legends of angelica such as that of an archangel who revealed in a vision that angelica would cure the plague (it won't). In time, angelica came to be regarded as a heaven-sent plant, and was known widely as "The root of the Holy Ghost." These country folk have good reason for dealing in angelica beyond the religious or superstitious significance of the plant. Angelica is a culinary herb of great repute. The confections made of the angelica stems, by combining them with an incredible amount of sugar are the best known uses of Angelica. It is better to try angelica in some other dish but the confection will give a good idea of the flavor of angelica. The stems may be cut and prepared like asparagus. Young leaves and shoots are used to flavor wines and liqueurs, while the stout stems are candied as a cake decoration, confection mentioned above, or cooked like rhubarb. Fresh or preserved roots have been added to snuff and used by Laplanders and North American Indians as tobacco.
The Ieaves, fresh or dried, may be used in soups and stews. About a half tablespoon of the leaves to a quantity that will serve four will suffice. For best flavor, add it in the last few minutes of cooking.
Angelica is most used in northern countries where it grows abundantly. In Iceland, both the stems and roots are eaten raw, with butter. All parts of the plant promote perspiration, stimulate appetite, and are used to treat ailments of the chest and digestion.The Norwegians dry and grind the roots to make bread. In Lapland the stalks are prized as a delicacy. A popular tea is infused from fresh or dried leaves.
Angelica has commercial value as a flavoring in wines and liqueurs and as an ingredient in per- fumes. All parts of the plant are aromatic, including the root, but the aroma of the plant has little to do with its aromatic use. The fresh root, when cut, produces a resinous gum similar to benzoin. The gum is used as a substitute for benzoin in perfumes. Some report that certain Rhine wines Owe their fine flavor to the secret use of angelica. French absinthe contains a blend of herbs, including angelica and wormwood. Both seeds and roots are used in chartreuse, the seeds help flavor gin and vermouth, and the leaves are used in preparing bitters.
Brewing your own bitters is done by combining one ounce of dried angelica, one ounce of dried holy thistle and a half-ounce of dried hops, infusing the herbs in three pints of boiling water, and straining them off after the brew has cooled. A small glass of the bitters taken before meals is supposed to be a good appetizer.
Medicinal use of angelica is widespread. The bitters are a tonic. Eating angelica stalks will relieve flatulence and soothe "a feeble stomach." Angelica as with other herbs combines the medicinal and the culinary. Just as angelica has some fairly broad culinary applications, it also has some broad medicinal applica- tions. It is known to possess carminative, stimulant, diaphoretic, tonic, and expectorant properties. It is supposed to be good for colds, coughs, pleurisy, flatulence, colic, rheumatism, and urinary troubles.
Herbalists express a high regard for the herb. Parkinson wrote that it "is of especial use . . . in swoonings . . . tremblings and passions of the heart, to expel any windy or noysome vapours from it. The green stalkes or the young rootes being preserved or candied are very effectual comfort and warm a cold and weake stomacke; and in the time of infection is of excellent good use to preserve the spirits and heart from infection." He wrote that it would sweeten the breath. Moreover, he claimed that taking dried, powdered root in wine or other drink would "abate the rage of lust in young persons."
Culpeper viewed angelica as "of admirable use." He noted the uses and included some no one else had. He claimed angelica's juices dropped into the eyes or ears, would remedy dimness of sight and deafness. It would work similarly for toothaches. Powdered root, mixed with a little pitch and "laid on the biting of mad dogs or any other venomous creature, doth wonderfully help." And for open wounds; it "doth cleanse and cause them to heal quickly."
According to Culpeper, angelica "is an herb of Leo; let it be gathered when he is there, the moon applying to his good aspect; let it be gathered either in his hour or in the hour of Jupiter: let Sol be angular: observe the like in gathering the herbs of other planets, and you may happen to do wonders."
You can make a good tonic by infusing angelica leaves. This is a stimulating and aromatic tea, and you must take it several days in succession to experience the bene- ficial effect.
An infusion made by pouring a pint of boiling water on an ounce of the bruised root, when taken in two tablespoon doses three to four times daily, will relieve flatulence. It is also a bronchial tonic and an emmenagogue.
Another bronchial tonic from an old herbal is made by boiling a handful of angelica root in a quart of water for three hours, straining off the fluid and adding sufficient honey to make a syrup. Two tablespoons should be taken at night and several times during the day.
Angelica was commonly used as snuff so that you should tuck a pinch of ground angelica = between lip=20 and gum or in the cheek. Unlike tobacco, you may swallow the juice. It's regarded as an excellent stomach tonic and remedy for the nervousness that comes from too much smoking.
Angelica is strictly an outdoor plant of the cool climates. It is a lovely garden plant. Only the first seeds need be purchased, for the plant self-sows readily. Indeed, the seeds should be gathered soon after formation, in early July, if they are going to be gathered at all, since they are loosely held. The seeds are fairly large and coated with a straw-like substance. Sow fresh seeds outdoors in autumn for exposure to frost, or pre-chill in a refrigerator for a few weeks before sowing in spring. Transplant to a moist shady spot as young as possible
The seed germinates in light in 21 to 28 days at 70F temperature. Because it germinates in light, the seed must not be covered; rather it should be pressed lightly into the soil and kept moist until germination is evident. The seeds do lose vitality rapidly, so the best time for sowing is in late July or early August, right after harvesting. The seed will remain viable for at most two years.
For best results, the seeds should be started indoors. Trans- plant them at the appropriate time to a spot with very rich, moist soil, preferably with some shade. Angelica may be planted under trees. Fertilize well using well-rotted manure and compost. Mulching is strongly encouraged to reduce weed growth.
Harvest angelica leaves at any time of the year at which they are large enough to handle, and continue from that point on to the end of the growing season. The seeds should be harvested as they turn from green to yellow. Since they fall easily upon ripening it is best to put the seed heads into a bag or lined basket so they will drop into the container when clipped from the plant without loss of seeds. The stem may be cut in June or early July. The root should be dug up in the autumn of the plant's first year.
For drying the angelica leaves should be chopped, then scattered on screen, cloth or paper for drying in the shade. The seeds can be cured in the sun until dry. The root tends to be thick and juicy, so cuts made in the roots will speed the drying process.
There are two other angelicas, American angelica or master- wort (Angelica atropurpurea) and wild angelica (A. sylvestris). American angelica is similar in most respects to A. archangelica and has been used as a substitute. But the root is lighter and less branched and has a burning acridity when fresh (though not after having been dried). The plant's aromatic quality is milder. Wild angelica has been used as a dye plant, yielding a yellow color.
A word of caution! Chinese angelica has become very popular lately as a menopausal remedy and is known as dong quai. Recent studies have not shown any effectiveness in this area of health. A 1997 double blind study showed dong quai to be no more effective than the placebo. Also, chemical testing has shown the herb to contain coumarin derivitives that can produce unpleasant side effects in large doses. Also note that angelica has a tendency to increase the sugar in the urine, so those with a tendency to diabetes should avoid it.
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