Angelica (Angelica archangelica)
Angelica is a biennial, edible wild plant with long, spindle-shaped, thick, and fleshy roots. For centuries, this plant and its close relative, garden angelica, have been thought to cure a wide range of ailments. It is particularly noted for treating various stomach issues. However, it often grows in the same regions as the toxic water hemlock, so it's crucial to have angelica properly identified by an expert before foraging. Additionally, like all angelica species, wild angelica contains phototoxic compounds known as furanocoumarins, which can cause skin sensitivity to sunlight.
Angelica has traditionally been used to flavor various alcohols, including absinthe, Chartreuse, gin, vermouth, and a range of herbal bitters. The plant is also commonly used to enhance the taste of egg and fish dishes, and its stems can be candied for consumption. Both leaves and stalks are edible; stems can be used in salads or eaten raw, while leaves are suitable for soups, stews, and teas. They impart a licorice-like flavor and are excellent for flavoring mixed salads. Younger stalks and shoots may be eaten either cooked or raw (after peeling) and resemble celery when boiled. Additionally, a tea can be brewed using the leaves, seeds, or roots of the plant. Angelica also complements fennel well.
Angelica Growth
Angelica (Angelica archangelica) is a delightful herb with a rich history and a heavenly scent. If you’re considering growing it, here’s what you need to know about its soil conditions:
Angelica plants can achieve remarkable heights, growing between 6 and 7 feet tall. They boast a glossy, smooth stem that shifts from a purplish hue at the base to a reddish tone near the top. The stem is also characterized by being hollow and fluted.
As a biennial in USDA Hardiness Zones 4 to 9, Angelica completes its life cycle in two years. However, in colder climates, it may take three to four years for the plant to fully mature and bloom.
Soil Type: Angelica prefers moist but well-drained soil. It’s highly adaptable, so almost any soil conditions will do. However, it thrives best in slightly acidic soil with a pH no higher than 7.012.
Optimal pH Range: Aim for a pH range of 4.5 to 7.4. This ensures the right balance for healthy growth3.
Moisture: Keep the soil consistently damp, but not waterlogged. Angelica doesn’t like to dry out, so regular watering is essential.
Angelica Uses
Angelica is an herb traditionally utilized for a multitude of purposes, including:
Culinary
The angelica plant, known for its strong, musky scent and warm, aromatic sweet flavor, has been a culinary staple for centuries.
Cooking angelica is akin to preparing asparagus or celery.
Its fresh stalks and leaves can enhance fruit salads or serve as garnishes and are also palatable raw. However, caution is advised with the roots, as they can be toxic to humans and must be cooked prior to consumption.
Culinary Recipe
PREPARING YOUR CANDIED ANGELICA
The first step in creating candied Angelica is to prepare the herb itself. Here’s what you need to know:
- Harvest: Angelica is best harvested just as the plant begins to bloom. This is when the stems are most tender and succulent, ideal for candying.
- Clean: Rinse the stems thoroughly to remove any soil or debris. Pat them dry with a clean cloth.
- Blanch: To remove bitterness, blanch the stems by boiling them in water for a short period, then plunging them into ice water.
- Trim: Once blanched, cut the Angelica stems into manageable lengths, typically 3 to 4 inches, depending on your preference.
CREATING THE SIMPLE SYRUP
Candying Angelica requires a sweet bath, also known as a simple syrup. This concoction is composed of equal parts sugar and water. Here’s how you can create it:
- Mix: Combine the sugar and water in a saucepan over medium heat. Stir until the sugar fully dissolves.
- Simmer: Allow the mixture to come to a gentle simmer without stirring it further.
- Cool: Once the syrup reaches a simmer, remove it from the heat and let it cool down slightly.
THE CANDYING PROCESS
With your Angelica prepped and your simple syrup at the ready, it’s time for the transformation. Follow these steps for perfect candied Angelica:
- Immerse: Place the Angelica stems into the warm simple syrup, ensuring they are fully submerged.
- Slow Cook: Return the saucepan to low heat and let the Angelica simmer very gently in the syrup. This could take an hour or longer; patience is key.
- Rest: Remove the saucepan from heat and allow the Angelica to soak in the syrup overnight. This helps to deepen the sweet infusion.
- Dry: The next day, carefully remove the Angelica stems from the syrup and lay them on a wire rack to dry.
- Cure: Allow the candied Angelica to cure in a cool, dry place for a few days until it becomes translucent and slightly firm to the touch.
STORING AND USING CANDIED ANGELICA
Once your Angelica is candied, storing it properly is essential to maintain its quality. Wrap the stems in parchment paper and store them in an airtight container. Kept in a cool, dry place, your candied Angelica can last several months. Now, as for using it, the sky’s the limit. It’s a stellar addition to various desserts, from cakes and pastries to ice creams. It can be chopped and added to sweet bread dough, or even dipped in dark chocolate for a decadent treat.
Medicinal
- Relieving heartburn, intestinal gas, loss of appetite, and respiratory catarrh
- Reducing nocturia, the need to urinate during the night
- Aiding cancer treatment due to its potential anti-tumor properties
- Alleviating anxiety and nervousness
- Fighting infections through its possible antimicrobial properties
- Improving circulation and addressing conditions such as arthritis, stroke, dementia, fever, plague, and insomnia
Common Side Effects
Generally, Angelica archangelica is considered safe with few documented side effects.
Angelica contains furanocoumarins, compounds present in various plants, which have been associated with skin irritation. These compounds can also lead to abnormal skin pigmentation, itching, redness, and increased sensitivity to sunlight (photosensitivity).
Medicinal Recipe
To prepare angelica tea, pour one cup of boiling water over one teaspoon of dried angelica, cover, and let it steep for at least 10 minutes. Some alternative health practitioners recommend consuming 1/3 cup of this tea 30 minutes before each meal. Always read product labels carefully when buying angelica extract or tea. As another option, you may place one teaspoon of dried, finely chopped angelica root into a cup of boiling water, steep for a few minutes, and then strain before drinking.
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