Wednesday, October 28, 2009


Angelica is a biennial herb belonging to the Apiaceae family, aroma and medicinal properties. It is also known as the “herb of the angels”. The plant grows from 1 m to 2.5 m in height, has a purplish-green stem and triangular leaves. It has a fleshy taproot with small branches. The plant bears delicate white colored flowers that bloom in clusters. The fruit is pale-yellow and has oval-shaped seeds.

Angelica’s stems are known for their naturally-sweet flavor and are often used in the candied form in sweets and for decoration in pastries. The stems are also used to add flavor to fish, pork and shellfish recipes as well as in teas, salads, soups, and various herb mixtures. The oil extracted from Angelica leafstalks are used as a flavoring agent in gin, vermouth and various liqueurs. Due to its aromatic qualities and ornamental appeal, the flowers are also used in floral arrangements.

Angelica has a warming effect and properties that counter the effect of poison. It has been used as a remedy for various contagious diseases like influenza and plague , and is known to relieve wounds caused by dog bites. This herb helps in improving the blood circulation and alleviates conditions like Buerger's Improved blood circulation, coupled with the warming effect of this herb, provides relief in bronchitis. The root of this plant is usually used for curing various respiratory problems. All parts of Angelica are known to stimulate the digestive system and alleviate indigestion, gas and colic.

Angelica is grown in moist, shady areas and moderate weather in Europe ,United States and Canada. The seeds do not respond well to transplantation. the seeds should be fresh to allow germination and should be refrigerated for 4 to 5 weeks before sowing.

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