Angelica - Revision history

Conrad Leviston: Category:Herbs

2004-08-19T10:33:03Z

← Older revision		Revision as of 20:33, 19 August 2004
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	Angelica is believed to be indigenous to Syria and is accustomed to cool climates. It is a perennial [[herb]], prefering cool and damp soils. Angelica has an extensive root system, and can grow up to 6' tall. The small flowers are yellow-green and blossom in mid summer. The leaves are red/purple at the base, and bright green at the ends, and are slightly serrated. It is uniquely fragrant.		Angelica is believed to be indigenous to Syria and is accustomed to cool climates. It is a perennial [[herb]], prefering cool and damp soils. Angelica has an extensive root system, and can grow up to 6' tall. The small flowers are yellow-green and blossom in mid summer. The leaves are red/purple at the base, and bright green at the ends, and are slightly serrated. It is uniquely fragrant.

			[[Category:Herbs]]

Morgant: removing (c) content from www.botanical.com

2003-10-03T06:24:12Z

removing (c) content from www.botanical.com

← Older revision		Revision as of 16:24, 3 October 2003
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	Angelica is believed to be ~~indiginous~~ to Syria and is accustomed to cool climates. It is a perennial herb, prefering cool and damp soils. Angelica has an extensive root system, and can grow up to 6' tall. The small flowers are yellow-green and blossom in mid summer. The leaves are red/purple at the base, and bright green at the ends, and are slightly serrated. It is uniquely fragrant.		Angelica is believed to be indigenous to Syria and is accustomed to cool climates. It is a perennial [[herb]], prefering cool and damp soils. Angelica has an extensive root system, and can grow up to 6' tall. The small flowers are yellow-green and blossom in mid summer. The leaves are red/purple at the base, and bright green at the ends, and are slightly serrated. It is uniquely fragrant.

	According to http://www.botanical.com/
	*The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs.
	*The dried leaves, on account of their aromatic qualities, are used in the preparation of hop bitters.
	*The whole plant is aromatic, but the root only is official in the Swiss, Austrian and German Pharmacopoeias.
	*Angelica roots should be dried rapidly and placed in air-tight receptacles. They will then retain their medicinal virtues for many years.
	*The root should be dug up in the autumn of the first year, as it is then least liable to become mouldy and worm-eaten: it is very apt to be attacked by insects. Where very thick, the roots should be sliced longitudinally to quicken the drying process
	*The stem, which is in great demand when trimmed and candied, should be cut early summer.

Morgant at 08:43, 21 July 2003

2003-07-21T08:43:11Z

← Older revision		Revision as of 18:43, 21 July 2003
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	Angelica is believed to be indiginous to Syria and is accustomed to cool ~~clumates~~. It is a perennial herb, prefering cool and damp soils ~~and~~ has an extensive root system, and can grow up to 6' tall. The small flowers are yellow-green and blossom in mid summer. The leaves are red/purple at the base, and bright green at the ends, and are slightly serrated. It is uniquely fragrant.		Angelica is believed to be indiginous to Syria and is accustomed to cool climates. It is a perennial herb, prefering cool and damp soils. Angelica has an extensive root system, and can grow up to 6' tall. The small flowers are yellow-green and blossom in mid summer. The leaves are red/purple at the base, and bright green at the ends, and are slightly serrated. It is uniquely fragrant.

	According to http://www.botanical.com/		According to http://www.botanical.com/

Update at 16:05, 20 June 2003

2003-06-20T16:05:51Z

New page

Angelica is believed to be indiginous to Syria and is accustomed to cool clumates. It is a perennial herb, prefering cool and damp soils and has an extensive root system, and can grow up to 6' tall. The small flowers are yellow-green and blossom in mid summer. The leaves are red/purple at the base, and bright green at the ends, and are slightly serrated. It is uniquely fragrant.

According to http://www.botanical.com/
*The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs.
*The dried leaves, on account of their aromatic qualities, are used in the preparation of hop bitters.
*The whole plant is aromatic, but the root only is official in the Swiss, Austrian and German Pharmacopoeias.
*Angelica roots should be dried rapidly and placed in air-tight receptacles. They will then retain their medicinal virtues for many years.
*The root should be dug up in the autumn of the first year, as it is then least liable to become mouldy and worm-eaten: it is very apt to be attacked by insects. Where very thick, the roots should be sliced longitudinally to quicken the drying process
*The stem, which is in great demand when trimmed and candied, should be cut early summer.