Herb to Know: Angelica

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Commercially, the seeds and seed oil flavor liqueurs and desserts, and scent cosmetics. The pungent, juniper-flavored roots are used with or instead of juniper berries to flavor gin. Arkansas or Quapaw Indians mixed the root of A. atropurpurea with tobacco for smoking. The robust angelica stalks are handsome in dried arrangements, and the coumarin-containing leaves sometimes serve as a potpourri fixative.

Candied Angelica Stems

• Broad green angelica stems
• Water, enough to cover the stems
• Sugar, same volume as water

1. The best stems for candying are the new growth in the second year. Cut them into manageable pieces, then blanch 1–2 minutes. Peel the blanched stems, then cut them into pieces 2 inches long by 1/2 inch wide.

2. Simmer 20 minutes in a syrup made of the sugar and water. Drain, reserving the syrup, and refrigerate stems and syrup, covered, for four days.

3. Reheat the angelica in the syrup and cook for 20 minutes, or until candied. The temperature of the syrup should reach 238°F. Drain the angelica and dry on racks set over waxed paper. Store in airtight containers.

Sources

• The Flowery Branch, PO Box 1330, Flowery Branch, GA 30542. Catalog $2. Seeds of A. archangelica and A. gigas.
• Niche Gardens, 1111 Dawson Rd., Chapel Hill, NC 27516. Catalog $3. Plants of A. gigas.
• Nichols Garden Nursery, 1190 N. ­Pacific Hwy., Albany, OR 97321-4598. Catalog free. Seeds of A. archangelica.
• Prairie Ridge Nursery, 9738 Overland Rd., Mt. Horeb, WI 53572-2832. Catalog $3. Seeds of A. atropurpurea.
• Well-Sweep Herb Farm, 317 Mt. Bethel Rd., Port Murray, NJ 07865. Catalog $2. Plants of A. archangelica.
• Sharon Hagemann of Barryville, New York, is a naturopathic physician who writes part-time and serves as a nutrition and medicinal herb consultant to health food stores.

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