White Lotus Aromatics Newsletter - Angelica, October 10, 2004
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Angelica
TYPE: robust annual. HEIGHT: 2OOcm AROMA: pervading aromatic odour
like musk/juniper. TASTE: root sweet, warm aromatic bitter, musky.
ROOTS: long, spindle shaped thick, fleshy. Beset with many long descending rootlets.
Some 3lb >. Fresh yeIlow grey epidermis, honey coloured grey brown, wrinkled.
STEMS: hollow, striate, green. Resinous gum.
UMBELS : compound, large. Rays 35-42, 4-8cm subequal, puberulent
Peduncle >.than rays, glabrous. Hermaphrodite.
LEAVES: large,.2-3 pinnate, primary pinnae shortly stalked Lobes sessile decurrent,
16cm, lobed or deeply toothed, terminal 3-fid margin & apex of both surfaces. Petioles
of lowest leaves long, with. inflated base. Upper leaves with strongly inflated petiole,
lamina small or absent. BRACTS: absent. Bracteoles mainly linear.
FLOWERS sepals small, styles form a stylopodium. Pollination by flies, beettles.
FRUIT: 5.5-6mm, Ovate-oblong, or broadly elliptic dorsally compressed, smooth.
Commisure narrow. Mericarps with prominent, acute dorsal ridges & winged lateral ridges,
corky. Wings narrower than mericarp. Carpophore present. Vittae solitary. Pedicels
10-15mm minutely papillose Style 2 x > than stylopdium. Stigma capitate. 2n=22.
http://www.spookspring.com/Umbels/Garden_Angel.html
Gale, Norman, 1862-1942: HAVE YOU CAUGHT THE MUSIC FALLING FROM THE COUNTRY CALLING OF THE FLOWERS? [from A Flight of Fancies: By Norman Gale [1926]]
Lemon-Scented Mountain-Fern,
Cheddar Pink and Snow-in-Summer,
David's Harp and Bush-to-Burn,
Orange Stonecrop (glorious comer!)
Ploughman's-Spikenard, Traveller's-Joy,
Goat's Rue, Musk, Angelica,
Witch's Thimble, Seaside Oat,
Robin in his Ragged Coat,
Cobweb Houseleek, Feverfew,
Lady's Slipper, soaked in dew,
Self-Heal (for a trifling hurt),
Love-Lies-Lonely, Pennywort.
European angelica is a biennial or perennial herb native to northern and eastern Europe (Leung and Foster, 1996) and parts of Asia (Budavari, 1996; Wichtl and Bisset, 1994). Its natural habitat includes Iceland, Scotland, Holland, and Lapland (Grieve, 1979; Leung and Foster, 1996). In Germany, it is cultivated in the states of Bavaria and Th ringen (Lange and Schippmann, 1997). The material of commerce is obtained from northern Europe, including the United Kingdom (BHP, 1996), almost entirely from plants cultivated in the Netherlands, Poland, and Germany, and to a lesser extent from Belgium, Italy, and the Czech Republic (Wichtl and Bisset, 1994).
Ingelow, Jean, 1820-1897: THE PARSONAGE GARDEN. [from A Rhyming Chronicle (1850)]
Within these walls has much been done, and much has been effac'd,
For each successor makes a change in what the last had trac'd:
Old-fashion'd plants and flowers are thrown aside in high disdain,
And dwellers next to these perhaps will alter it again.
When the grave old Friars went two and two along the broad straight walks;
When the orange lily and the flag uprear'd their stately stalks,
By beds where herb-angelica and feathery fennels grew,
Sweet marjoram, and basil green, and mint, and balm, and rue---
O they little thought, as side by side, with sleek and sober pace,
They talk'd of holy Mother Church, and of our Lady's grace,
That on a day their garden trim so gay a dress would don,
And children's feet would tread its walks, when they were dead and gone.
---History---Its virtues are praised by old writers, and the name itself, as well as the folk-lore of all North European countries and nations, testify to the great antiquity of a belief in its merits as a protection against contagion, for purifying the blood, and for curing every conceivable malady: it was held a sovereign remedy for poisons agues and all infectious maladies. In Couriand, Livonia and the low lakelands 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 and to offer them for sale, chanting some ancient ditty in Lettish words, so antiquated as to be unintelligible even to the singers themselves. The chanted words and the tune are learnt 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 some archangelic 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.'
Angelica may be termed a perennial herbaceous plant. It is biennial only in the botanical sense of that term, that is to say, it is neither annual, nor naturally perennial: the seedlings make but little advance towards maturity within twelve months, whilst old plants die off after seeding once, which event may be at a much more remote period than in the second year of growth. Only very advanced seedlings flower in their second year, and the third year of growth commonly completes the full period of life. There is another species, Angelica heterocarpa, a native of Spain, which is credited as truly perennial; it flowers a few weeks later than the biennial species, and is not so ornamental in its foliage.
Edible Uses
Condiment; Leaves; Root; Seed; Stem.
Leaves - raw or cooked[2, 4, 14, 27, 37, 52]. A liquorice-like flavour[183], they can be used as a flavouring in mixed salads[K]. They are also used to sweeten tart fruits[K].
Stalks and young shoots - cooked or raw[2, 37]. The stalks should be peeled[115], they can be used like celery[183]. They can also be used to sweeten tart fruits[52] and to make jam[244]. They are often crystallised in sugar and used as sweets and cake decorations[244]. The stems are best harvested in the spring[244].
An essential oil is obtained from the root and seeds, it is used as a food flavouring[46, 57, 100, 183].
Root - cooked[2].
Seed - used as a flavouring in liqueurs such as Chartreuse[244].
A tea can be made from the leaves, seed or roots[183]. Medicinal Uses
Disclaimer
Antispasmodic; Carminative; Diaphoretic; Diuretic; Expectorant; Stimulant; Stomachic; Tonic.
Angelica has a long folk-history of use as a medicinal herb, in particular for the treatment of digestive disorders and problems with blood circulation[4, 254]. The root is the most active medicinally, it should be harvested in the autumn of its first year of growth, sliced longitudinally if necessary and dried quickly[4]. If well stored, the root retains its medicinal virtues for many years[4]. The leaves and seeds can also be used[4]. The leaves are harvested and dried in late spring before the plant comes into flower[244].
The plant is antispasmodic, carminative, diaphoretic, diuretic, expectorant, stimulant, stomachic, tonic[4, 9, 14, 21, 46, 165]. An infusion is used to ease flatulence, indigestion, chronic bronchitis and typhus[244]. It stimulates blood flow to the peripheral parts of the body and so is of value in treating poor circulation - it is considered a specific treatment for Buerger's disease, a condition that narrows the arteries of the hands and feet[254]. Angelica is contra-indicated for people with a tendency towards diabetes since its use can increase sugar levels in the urine[4]. This plant should not be prescribed for pregnant women[238], nor should the juice be allowed to come into contact with the eyes[244].
An essential oil from the seeds is sometimes used as a rub to relieve rheumatic conditions[244]. Other Uses
Essential.
An essential oil from the root and seeds is used in perfumery, medicinally and as a food flavouring[4, 46, 57, 100]. The oil from the seeds has a musk-like aroma and is often used to flavour liqueurs[245]. The dried root contains 0.35% essential oil, the seed about 1.3%[240]. Yields of the essential oil vary according to location, plants growing at higher altitudes have higher yields with a better aroma[240].
http://www.scs.leeds.ac.uk/cgi-bin/pfaf/arr_html?Angelica+archangelica&CAN=COMIND
MEDICINAL:
Roots used medicinally and were distilled. Also used in capsule form, as tea, in the bath and in a wine infusion.
Affects circulation, heart, lungs, skin, stomach and intestines. Said to strengthen the stomach and disinfect the intestines.
Used as warming digestive tonic (carminative), bronchial aid, emmenogogue, to stimulate appetite, (appetite is stimulated by increasing production and secretion of gastric juices, pancreatic juices and bile), anti-spasmodic, diaphoretic, as relaxing expectorant for inflamed conditions of bronchitis, pleurisy, pneumonia, colds and flu, feverish conditions and for menstrual cramping; astringent, tonic, diuretic, vulnerary, cholagogue, anti-inflammatory, broad general tonic, alterative.
Relieves buildup of phlegm due to bronchitis and asthma. Root tea also used for emphysema. Used to reduce muscle spasms of asthma and bronchitis.
A syrup of the stems is used for coughs.
For bronchial problems, often combined with coltsfoot and white horehound. Also for bronchial problems and deep-seated catarrh (a few drops in water with honey once an hour).
Used for lung problems like coughs and shortness of breath (1 oz. powdered root in 1 pint of boiling water).
A tea of the roots and a poultice of the roots to the chest has been used in cases of whooping cough.
Leaf used as compress in inflammations of the chest. Fresh leaf is macerated and applied as poultice for chest congestion. Poultice of the mashed root is applied to chest also. Useful in conditions of bronchial inflammation and pneumonia.
Was used to purify blood in cases of blood infection; also for cancer, arthritis and skin eruptions.
For indigestion, often combined with chamomile.
Used for colic, intestinal colic, flatulence, anorexia, rheumatism, cystitis (acts as urinary antiseptic).
Used in treatment of anemia (one 00 capsule taken 3 times per day with each meal).
Tea taken as tonic and sometimes used as treatment for alcoholics; regular use is said to create a distaste for alcoholic drinks (1/4 to 1 tsp dried root taken as tea to stop cravings).
Used as cool infusion for tired eyes.
Used for people who get cold easily; has warming effect on the body, promotes circulation to the extremities; traditionally given to those suffering from cold hands and feet caused by anemia.
Used externally for swellings associated with rheumatism.
The powdered seeds used for skin lice.
Used as a tonic when convalesing from a debilitating illness; useful for chronic conditions.
Used to improve hepatic conditions. Said to improve function of liver and spleen.
Used in fever management when fever is of long term.
Oxytocic - used to stimulate uterine contractions to assist and induce labor.
Used to regulate menses, especially after use of birth control pills or I.U.D. devices.
Relieves spasms of stomach and intestines; dispels gas.
Fresh plant extract is used for digestion, loss of appetite, irritation of the stomach lining, stomach cramps (10 drops in a little water 3 times daily taken 1/2 hour before meals.) For digestive upsets or flatulence, "Vespètro" has been used. (See 'Recipes' below)
Used to stimulate appetite (1 C. mildly warm tea with meal).
Used for bladder infections (contains antiseptic agents and is mildly diuretic).
Tea is used for delayed menses and stomach gas, mild muscle spasms, to stimulate kidney action, for ulcers, vomiting with stomach cramps, intermittent fever, nervous headaches, colic, general weakness (tea = 1 oz. clean root simmered in 1 pint water).
In fever management a body sheet is soaked in the tea, then wrapped around the body and the whole is covered with heavy blankets to promote sweating; tea is also taken internally.
Angelica salve used as a skin lotion and to relieve rheumatic pains. Angelica is also used in linaments.
Add to the bath water to soothe nervous conditions. Also, a tea of the root or the leaves is used for nervous disorders as a mild tranquilizer. Tea is said to reduce tension and calm nerves when taken before bedtime.
Decoction is used for scabies, itching, skin rashes and wounds; for wounds a strong decoction of the fresh root (preferable) combined with 1/2 part juniper berries has been used as an antiseptic wash.
A compress is used for gout; also the extract applied externally.
Tea of the roots used for arthritis, rheumatism and gout. Also, 10 drops of the oil combined in 25 ml of sweet almond oil is applied as a massage to relieve pain in cases of arthritis and rheumatism.
The dried juice of the stem and root have been used for chronic rheumatism and gout.
For stiffness and joint pain, creaking sounds in joints. For swollen and deformed joints a pad is soaked in a dilute tincture and used as a compress. OR - 5 drops of oil is added to a hot bath. OR - the decoction is used as a compress or in the bath.
Used for headaches caused by poor vascular circulation. HEADACHE FORUMLA = Equal parts willow bark, rosemary, white poplar bark, feverfew, angelica root.
Said to relieve toothache.
The powdered root, the tea or the extract is also used to treat ulcererous wounds and sores.
A tea of the roots is used as a mouthwash for bad breath. An infusion of the root is combined with peppermint and lemon balm to be used as a gargle for inflammation of the throat and mouth.
The roots and seeds said to reduce the size of cancerous tumors.
Used for cramps by applying warm packs soaked in the tea.
Used in cases of electric shock; a warm tea taken internally and the body rubbed with the same taken up in a sponge; then a light vigorous massage given all over with upward motions toward the heart.
Used for epilepsy. Warm packs are soaked in the tea and applied to neck, throat, forehead and chest; then cool packs soaked in strong peppermint tea are placed on the same areas; to be done alternately till the patient revives and the seizure ends.
For fungal infections of the lungs, hands and feet, four 00 capsules are taken per day (lungs) and the hands and feet soaked in a strong decoction of the root.
For gastroenteritis the warm tea is taken flavored with a small amount of licorice or cinnamon.
For heartburn a tea of the roots is taken.
For hemorrhage a tea of the roots or the fresh herb is applied externally.
For hives or shingles the tea is used as a lotion or salve.
For hypoglycemia the tea of the roots or the fresh herb is employed.
As an intestinal purifier a very occasional use of the root tea is used as an enema.
To improve memory, equal parts of the root with peppermint is used.
Tea of the leaves and stalks has been used for scurvy prevention.
For sinusitis the scrapings of the dried root were burned and the vapors inhaled.
A tea of the roots has been used for tuberculosis and typhoid.
For venereal diseases a tea of the roots was used as an external wash.
The fresh roots steeped in water and 1 to 2 tsps consumed in 1pint of water has been used as an emetic.
For sunburn, a cloth is dipped in the infusion and applied as a compress.
Native Americans used it to discharge mucous from the respiratory tract, to induce vomiting and to cure TB and consumption. They mixed poultices of Angelica and the leaves of Artemesia canadensis and placed them on the side of the body opposite the pain to relieve the pain and also applied poultices to swellings.
Native Americans of the Rocky mountains made decoctions and infusions from the root and drank as a tonic to build up the body after an illness.
Used by Russians since ancient times for treatment of nervous exhaustion, epilepsy, hysteria, sedative, poor digestion, to increase the appetite, for stomach problems, for gas and bloating, for indigestion, heartburn and atony of the intestines.
Chinese use the root for lung, stomach and intestinal problems.
http://earthnotes.tripod.com/angelica.htm
RECIPES
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 lb. loaf 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 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 candy. Another recipe (from Francatelli's Cook's Guide):
'Cut the tubes or stalks of Angelica into sixinch lengths; wash them, then put them into a copper preserving-pan with hot syrup; cover the surface with vine-leaves, and set the whole to stand in the larder till next day. The Angelica must then be drained on a sieve, the vine-leaves thrown away, half a pint of water added to the syrup, in which, after it has been boiled, skimmed, and strained into another pan, and the copper-pan has been scoured clean, both the Angelica and the boiling syrup are to be replaced and the surface covered with fresh vine-leaves, and again left to stand in this state till the next day- this process must be repeated 3 or 4 days running: at the end of which time the Angelica will be sufficiently green and done through, and should be put in jars without breaking the tubes. After the syrup has been boiled and skimmed, fill up the jars, and when they are become cold, cover them over with bladder and paper, and let them be kept in a very cool temperature.'
Another way of preserving Angelica:
Choose young stems, cut them into suitable lengths, then boil until tender. When this stage is reached, remove from the water, and strip off the outer skin, then return to the water and simmer slowly until the whole has become very green. Dry the stems and weigh them, allowing one pound of white sugar to every pound of Angelica. The boiled stalks should be laid in an earthenware pan and the sugar sprinkled over them, allowing the whole to stand for a couple of days- then boil all together. When well boiling, remove from the fire and turn into a colander to drain off the superfluous syrup. Take a little more sugar and boil to a syrup again, then throw in the Angelica, and allow it to remain for a few minutes, and finally spread on plates in a cool oven to dry.
If a small quantity of the leaf-stalks of Angelica be cooked with 'sticks' of rhubarb, the flavour of the compound will be acceptable to many who do not relish plain rhubarb. The quantity of Angelica used may be according to circumstances, conditions and individual taste. If the stems are young and juicy, they may be treated like rhubarb and cut up small, the quantity used being in any proportion between 5 and 25 per cent. If the stalks are more or less fully developed, or even rather old and tough, they can be excellently used in economically small quantities for flavouring large quantities of stewed rhubarb, or of rhubarb jam, being added in long lengths before cooking and removed before sending to table. The confectioner's candied Angelica may be similarly utilized, but is expensive and not so good, whilst the home-garden growth in spring-time of fresh Angelica, with thick, stout leaf-stalks, and of still stouter flowering stems, is very easy to use and cheap. If this flowering stem be cut whilst very tender, early in May, later leafstalks will be plentifully available for use with the latter part of the rhubarb crop.
A well-known jam maker and confectioner, the late Mr. Robertson, of Chelsea, won considerable reputation by reason of his judicious blending of Angelica in jam-making and its combination in other confections, including temperance beverages. A pleasant form of Hop Bitters is made by taking 1 OZ. of dried Angelica herb, combined with 1 OZ. of Holy Thistle, and 1/2 oz. of hops, infused with 3 pints of boiling water and strained off when cold, a wineglassful being taken several times a day before meals, forming a good appetiser.
A delicious liqueur which is also a digestive, preserving all the virtues of the plant, is made in this way: 1 OZ. of the freshly gathered stem of Angelica is chopped up and steeped in 2 pints of good brandy during five days 1 OZ. of skinned bitter almonds reduced to a pulp being added. The liquid is then strained through fine muslin and a pint of liquid sugar added to it.
Angelica is used in the preparation of Vermouth and Chartreuse.
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 flavour of the decoction is rather bitter, the colour is a pale greenish grey and the odour 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 Norwegians make bread of the roots.
Angelica may be made much use of in the garden by cutting the hollow stalks into convenient lengths and placing them amongst shrubs as traps for earwigs.
A drink much in use on the Continent for typhus fever: Pour a quart of boiling water on 6 oz. of Angelica root sliced thin, infuse for half an hour, strain and add juice of 2 lemons, 4 oz. of honey and 1/2 gill of brandy.
http://www.botanical.com/botanical/mgmh/a/anegl037.html