Scientific Name: Angelica archangelica
Plant Family: Apiaceae (Umbelliferae)
Occurrence: Angelica is native to temperate and subarctic regions of the Northern Hemisphere, including Scandinavia, Greenland, and Siberia. It is also cultivated in other parts of the world for its culinary and medicinal uses.
Description: Angelica is a biennial herb with large, fern-like leaves and umbels of greenish-white flowers. The plant can reach significant heights, with sturdy, hollow stems. The roots, stems, leaves, and seeds of the angelica plant are all used for various purposes.
Flavor Profile:
Angelica has a complex flavor profile with herbal, slightly sweet, and musky notes. The taste is reminiscent of juniper, celery, and anise.
Culinary:
Angelica is utilized in both sweet and savory culinary applications. In traditional European cuisine, especially Scandinavian and British, angelica is used to flavor liqueurs, jams, and baked goods. The stems are candied and used as a decorative and flavoring element in desserts. The leaves and seeds can be used to add a unique herbal character to certain dishes.
Background:
Historically, angelica has been valued for its culinary, medicinal, and symbolic significance. It has been used in traditional medicine to treat various ailments, and in some cultures, it was believed to have protective qualities. The aromatic properties of angelica have also made it a popular choice in the production of liqueurs and herbal beverages.
Chemical Components:
Angelica contains a variety of chemical compounds, including:
These chemical components work together to create the distinct and multifaceted flavor of angelica, making it a valuable addition to both culinary and herbal applications.
