This month’s herb of the month is angelica, the European cousin of dong quai, a familiar herb in Traditional Chinese Medicine.
Botanical Description
Angelica is in the same family (Apiaceae, the carrot family) as dong quai, anise, celery, cumin, fennel, dill and other plants characterized by feathery leaves, fluted stems, and clusters of flowers that emerge from globular umbels. Angelica archangelica has a warm, musky odor and more carrot-like flavor rather than the spicier taste associated with anise, fennel, or dill. This aromatic biennial is native to Eurasia, but can be found in damp soils in northern latitudes throughout Asia, Europe, and parts of the United States.
Historical & Traditional Use
Angelica’s specific name, archangelica, comes from the Greek word “arkhangelos” (arch-angel), referring to the myth that it was the archangel Michael who revealed its medicinal properties. This aromatic herb has been used for such a wide range of medicinal purposes for hundreds of years that it was once hailed as the “root of the Holy Spirit.” It was believed to have angelic powers to ward off evil and protect against the plague in monasteries in Anglo-Saxon England. It was also taken as tea to calm digestive ailments, and may provide relief from occasional heartburn or indigestion. A digestive bitter tonic, it stimulates secretions in the mouth, stomach, and gallbladder, enhancing digestion and assimilation and increasing circulation in the digestive tract. It can be taken 15-30 minutes before eating a meal to help with digestion and absorption of nutrients.
Angelica is also thought to be good for supporting healthy circulation, especially in the extremities. The herb contains some compounds that are similar to those in medicine used to support healthy blood pressure and promote heart health. Its circulatory stimulating properties also make this herb useful for treating aching joints and muscles, sprains, bruises, rheumatism, and arthritis.
Angelica has also been used to support lung and respiratory health due to its expectorant properties; an infusion of angelica may help soothe colds, coughs, and bronchitis. It’s most effective for treating respiratory conditions with clear, white, or cloudy mucus that indicate an infection with a cold nature. Immune stimulating compounds in angelica called coumarins stimulate white blood cells and increase their ability to destroy foreign particles, which can be helpful in the first phase of a cold or flu.
How to Use Angelica Root
This fragrant herb can be used in many culinary applications as well, enhancing the flavors of sweet and savory dishes. The dried, ground root can add a celery-like flavor to teas and seasonings and an earthy flavor to baked goods such as breads, cakes, muffins, and cookies. The young leaves can be added to salads, soups, fruit dishes, stews, and braised meats, while the stems can be cooked as a vegetable like asparagus or rhubarb. Angelica root is commonly added to absinthe, vermouth, and chartreuse to improve their flavor. The stalks can also be candied and used for decoration on puddings and cakes.
To make a tea:
To make a simple tea with angelica root, add 1-2 teaspoons of the dried herb to 1 cup boiling water, let simmer for about 10 minutes, strain, and add a sweetener such as honey if desired.
Find dried angelica root in our bulk herbs department!