Angelica: Difference between revisions
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Angelica is believed to be |
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. |
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[[Category:Herbs]] |
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According to http://www.botanical.com/ |
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*The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs. |
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*The dried leaves, on account of their aromatic qualities, are used in the preparation of hop bitters. |
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*The whole plant is aromatic, but the root only is official in the Swiss, Austrian and German Pharmacopoeias. |
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*Angelica roots should be dried rapidly and placed in air-tight receptacles. They will then retain their medicinal virtues for many years. |
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*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 |
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*The stem, which is in great demand when trimmed and candied, should be cut early summer. |
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Latest revision as of 21:33, 19 August 2004
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.
