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Contents:
Common Names
Parts Usually Used
Plant(s) & Culture
Where Found
Medicinal Properties
Biochemical Information Legends, Myths and Stories
Uses
Formulas or Dosages
How Sold
Warning
Bibliography
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Common Names
Amara aromatica
American angelica
Archangel
Archangelica
Bellyache root
Dead nettle
European wild angelica
Garden angelica
Goutweed
High angelica
Holy herb
Masterwort
Purple angelica
Purplestem angelica
Wild angelica
Wild celery
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Parts Usually Used
Roots, leaves, seeds, stems.
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Description of Plant(s) and Culture
Angelica can grow 5 to 8 feet tall, needs rich, moist, well-drained soil in
partial shade. The seeds require light for germination, do not cover with soil
if planning to establish plants. The plant will produce seeds only once, usually
in its second or third year. If you cut the flowers back before they seed each
summer, thus extending it's life, the plant will continue to grow for years
to come. Angelica is a biennial producing foliage the first year and stems and
flowers the second. Flowers time is June to August. It dies back in the winter
(no frost protection is necessary). Collect ripe seed in late summer and sow
in early autumn. The seeds are fairly large and coated with a straw-like substance.
Seeds turn from green to yellow when they are ready to be harvested. Not bothered
by weeds, grows well in wild surrounded by other plants. Pruning is not necessary,
but remove lower leaves if they wither.
The grooved, hollow stem is occasionally purplish at the top of the plant.
The leaves have enlarged convex sheaths at the base of the leafstalks and have 2 to 3 pinnate parts. They become smaller toward the top of the plant and are less clefted. The upper part of this herb is branchy. At the branch ends grow the inflorescences, 20- 40- radiate double umbels with bristly small leaves. The tiny greenish-white flowers smell of honey. Some angelica plants flower white blossoms or more rarely, pale-purple flowers. Oval fruits are ridged with thin lateral wings.
A. gigas (Korean angelica) is an exquisite ornamental introduced to the United States in the early 1980's. All parts are a rich purple, including the deep-toned flowers. It's an excellent contrast for finely textured tall grasses and combines well with colorful perennials.
Because it resembles celery in odor and appearance, angelica sometimes is known as wild celery. Seeds are available through catalogs, but young plants are more successfully cultivated. After the second year, propagate with offshoots and root cuttings. Roots can also be harvested in early fall of the second year. Full sun or partial shade; Zones 4-9.
Other varieties: Du Huo (A. pubescens);
Dang gui (A. sinensis); Angelica (A. breweri); Masterwort (A. atropurpurea)
also called angelica.
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Where Found
Botanists place Angelica archangelica in the carrot family (Apiaceae-Umbelliferae).
Native to northern Europe, it is more common in Scandinavia, Greenland, and
Iceland than on the coasts of the North Sea and the Baltic, where it is relatively
scarce. It grows in cool, damp meadows, but also in the valleys of low mountain
ranges. It was unknown to the Greeks and Romans.
Angelica atropurpurea (known as purplestem
angelica), a North American native, has similar properties and uses.
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Medicinal Properties
Stimulates appetite, carminative, expectorant, diaphoretic, emmenagogue, diuretic
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Biochemical Information
Essential oil with phellandrene, angelica acid, coumarin compounds, bitter principle
and tannins
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Legends, Myths and Stories
With blossoms scheduled to appear annually on the 8th of May, the feast day
of St. Michael the Archangel, angelica is said to possess mystical powers against
disease and evil. One reference claims this herb was named after the Archangel
Raphael, who according to a 10th century French legend, revealed the secrets
of this herb to a monk for use during a plague epidemic. In old-world Latvia,
peasants would march into town with armloads off the fragrant herb and suddenly
burst into song in languages that no one, not even the singers, understood.
Like a surprising number of plants, angelica was unknown to the ancients. Although
found in the northern and temperate regions of Europe and eastward all the way
to the Himalayas, it does not seem to have attracted attention until the 15th
century and first appeared in European herbals in the early 1500's. Its name
reflects the legend that an angel revealed its special virtues to a monk during
a time of plague. Angelica wasn't believed to cure the plague but protect against
it; a piece of root was held in the mouth as an antiseptic. In Germany, it was
known as the root of the holy ghost and was believed to eliminate the effects
of intoxication and also to render witchcraft and the evil eye harmless. In
England, where it was also known as bellyache root, dried angelica roots were
made into powder and mixed into wine to "abate the rage of lust in young
persons." The plant was also given symbolic qualities: angelica stands
for magic and poetic inspiration.
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Uses
An infusion of dried root can be used as a remedy for coughs and colds, to dispel
gas and to soothe intestinal cramps. Also used to stimulate kidneys. The wash
is used to relieve rheumatism and neuralgia. Used as a blood tonic. Eases stoppage
of urination, good for suppressed menstruation, and helps expel the afterbirth.
Good for sluggish liver and spleen. A tea made of angelica, dropped into old
ulcers (external) will cleanse and heal them. Good for cold, colic, flu, cough,
asthma, bronchitis, menstrual cramps, pleurisy, anemia, rheumatism, and fever.
This herb is excellent in diseases of the lungs, gout, stomach troubles, heartburn, colic, lack of appetite, dyspepsia and stomach upsets, gastrointestinal pain, gas, sciatica, and the heart. It is useful for skin lice, relieves itching, swelling, and pain. Regular users of Angelica root develop a distaste for alcoholic beverages. Chewing the root is recommended for people suffering from a hangover after excessive alcohol consumption. An infusion should be made from the leaves and chopped stems. This will also provide an excellent gargle for the treatment of sore tonsils, and throats. Angelica raw stalks are delicious when eaten with a little cream cheese, and the washed roots are also quite tasty. This plant is used to flavor many alcoholic drinks and its candied stem has long been used in confectionery.
The roots and fruits yield angelica oil,
which is used in perfume, confectionery, medicine (especially Asian medicine),
in salads, as teas, as a flavoring for liqueurs, and as the source of yellow
dye. This robust and sweet-tasting plant is best known for decoration of cakes
and puddings. Angelica lessens the need for sweetener when making pies or sauces.
It can also be cooked and eaten as a fresh herb, used for seasoning fish, or
made into syrup for pudding and ice cream toppings. The Norwegians make a bread
of the roots. In the Lapland region, the stalks are regarded as a delicacy.
A popular tea, tasting much like China tea, is infused from fresh or dried leaves.
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Formulas or Dosages
The recipe for genuine Angelica Liqueur, "Vespetro." 2 oz. (60 g)
angelica seeds, 1/4 oz (8 g) of anise seeds, 1/4 (8 g) oz of fennel seeds, and
approximately 1/5 oz. (6 g) of coriander seeds are ground together in a seed
mill. 8 fluid oz. (200 g) of pure drinkable alcohol (not rubbing alcohol) is
added and the preparation allowed to stand for 8 days. It is then strained through
muslin and mixed with a solution of 1 lb. (500 g) of sugar (preferably grape
sugar) dissolved in 2 1/2 pints (1-1.5 liters) of water. (chopped angelica root
may be used if seeds unattainable) Of this recipe it has been said: "There
is no better or more pleasant remedy for digestive troubles or flatulence."
For Angelica archangelica:
An infusion: use 1 tsp. crushed seeds with 1/2 cup boiling water. Take as needed.
Decoction: use 1 tsp. root and rootstock with 3/4 cup cold water. Bring to a boil, then let steep 5 minutes. Take the 3/4 cup in 2 equal parts during the day.
Cold Extract: use 1 tsp. dried root and rootstock with 3/4 cup water. Let stand 8-10 hours, then strain. Take 1 to 1 1/2 cups per day.
Powder: take 1/4 to 1/2 tsp. three times per day.
Extract: external; rub liquid directly on affected areas.
Extract: internal; mix 10-30 drops of extract
in liquid, take 3 times a day.
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How Sold
Capsules
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Warning
Do Not take angelica if you are pregnant or have severe diabetes. Angelica has
a tendency to increase the sugar in the urine.
Angelica archangelica has been identified as a suspected carcinogen in recent years. This drug will render you sensitive to light. Use of angelica for a fairly long time, will cause contraindicate ultraviolet or tanning salon treatments as well as strong sunlight for the duration.
Large doses can affect blood pressure, heart action, and respiration. To avoid these problems, do not exceed recommended dose.
Please Note: Angelica belongs to the Apiaceae Umbelliferae, a family with many poisonous members that can be mistaken for this medicinal plant. Wild angelica (Angelica Sylvestris) can be confused with European water hemlock, which is poisonous. Do Not collect angelica yourself under any circumstances! It is recommended that angelica not be harvested unless positively identified by a trained botanist, habitat being the same as for the poisonous varieties.
