The first time I met Angelica...I knew she was an ally. When I harvested at summer's end, I was transcended—purely by the powerful essence and aromas of the volatile oils. This is a powerful plant, and one worth getting to know.
The volatile oil is found in all parts of the plant, and root contains bitter substances: it is a gentle bitter (not as gentle as Chamomile, but not as heavy-hitting as Yellowdock).
Angelica has a long history of use in Europe: Finland, Norway, Sweden, Greenland. There, it was highly protected for it's valuable properties.
"In the 14th century, angelica had become well known as a medicinal herb throughout Europe. During the middle ages the root of the plant was believed to be effective as a treatment for the plague and in the 17th and 18th century the herb was widely used against intestinal infections such as dysentery and cholera."
Herbalists today consider angelica to be a warming and invigorating bitter, but used as a remedy for so much more. Angelica is useful for poor blood circulation and Raynaud syndrome. It can be a helpful remedy for bronchial respiratory issues. It is being studied for effective use in Cancer treatment.
"The stems of angelica are edible. They are very rich in nutrients and can be eaten in the same manner as celery. The outer layer of the stems is usually removed and only the green and juicy inner parts are eaten. They have a strong taste, but if cooked the flavor becomes milder."
The plant has been used as a flavoring agent in liqueurs for centuries and is still the main flavor ingredient in the French liqueurs Bénédictine and Chartreuse. ENJOY ANGELICA!