Angelica

The european cousin to the asian angelica - angelica sinensis (dong quai) angelica has long been coveted for medicinal and therapeutic use by cultures around the world, in europe, asia and north america. It is native to temperate and subarctic regions of the northern hemisphere, reaching as far north as iceland and lapland. Some varieties have limited culinary value but, is more significant for its numerous healing properties. Angelica is favored for aroma therapy.

Angelica oil is herbaceous, sweet, earthy, and long-lasting, so it is often used as a fixative. Commercially, angelica oil is often used in potpourri and to produce pleasant smelling bath oil. In past times the seeds and roots of angelica used to be burned as a sort of incense to perfume the house. A muslin bag filled with angelica leaves and placed in your bath is most relaxing and stress-relieving.

Angelica root has a sweet, warming, pungent taste and is used in many ayurvedic formulas for emotional balance. Angelica is one of a family of herbs containing more than 60 different species that display huge diversity. Other family members include carrot, chervil, parsley, queen anne's lace, lovage, anise, celery, hemlock, dill, fennel, coriander/cilantro, and cumin. The root of angelica can be used for making tea and angelica stalks are also candied for cake decoration.

The leaves can be added to cooking rhubarb, gooseberries, redcurrants and plums to help sweeten these often sour fruits. Young succulent stems and leave can be eaten in salads, roasted or boiled while angelica seeds can be used for flavoring and making liquors like chartreuse and benedictine, gin and vermouth.

Angelica archangelica, a plant of the natural order umbellifeae or apiacere. It is a large beautiful plant cultivated in gardens, and it grows wild in some parts. It grows eight feet high, the stalks are strong, and divided into branches. The leaves are large, each of which is composed of many smaller, set upon a divided pedicle. They are notched at the edges, and of a bright green. The flowers are small and white, but in large tufts of a globose form. Two seeds follow each flower, which seeds are flat on one side, on the other conavex, and marked with three furrows. It flowers in july, and the seeds are ripe in september.

The stalks, leaves, and seeds possess stimulant, carminative, and tonic properties, which are strongest in the latter. It has a pungent taste, and an agreeable aromatic odour. The whole plant has the same virtues. It is cordial and sudorific, and has always been reckoned good against pestilential and contagious diseases. The root is valuable; but the best roots come from spain. Water distilled from the root removes flatulent pains, and pains arising from cold.

This water with some of the powdered root is good in the pleurisy, diseases of the lungs and breast, as coughs, shortness of breath, and a syrup of the stalks has the same effects. It is good in the colic, stranguary, and stoppage of urine, and removes obstructions of the liver and spleen. The juice dropped into the eyes removes dimness of sight; and into the ears, deafness. Also some have found relief in tooth-ache by applying the juice. The juice or the root powdered, cleanses sores and ulcers, and the distilled water eases gout, sciatica, rheumatism.

Dose, of the powdered root from 10 to 20 grains.adistilled water, 1 ounce.aextract from 5 to 15 grains.ainfusion, a tablespoonful or more.atincture, a drachm.aspirits, from half a drachm to 3 drachm.

Angelica cordial.aa small handful of the angelica stems, from which strip the leaves, and pick out the threads; then cut them into little pieces. To a pound put 12 pints of brandy, or more, two of cinnamon, and one of mace, with 12 cloves; dissolve 4 pounds of sugar in 6 pints of water, and mix the whole in a jar that must he well corked, to stand for about 6 weeks; then filter it, and bottle for use. It is most serviceable in windy complaints.

The dried leaves are used in the preparation of hop bitters. Angelica root contains vitamin b12, zinc, thiamin, sucrose, riboflavin, potassium, magnesium, iron, fructose, glucose, and many other trace minerals. Angelica is used extensively in herbal medicine with main constituents of angelica are volatile oils, valeric acid, angelic acid, angelicin, safrole, scopoletin, and linoleic acid, making it useful in the treatment of fevers, colds, coughs, flatulent colic and other stomach disorders.

A syrup made from the stems and leaves can be stored and diluted to use as a drink and tea made from the dried leaves is said to be good for soothing the nerves, tension, colds coughs and rheumatism though it should not be taken by those suffering from diabetes as it reported to cause an increase of sugar in the urine. A medicinal infusion made from stems, seeds, and root is carminative, diaphoretic, emmenagogue, sedative, stomachic and tonic. Because of its coumarin content, it may interfere with anticoagulant drugs.

Angelica is a strong emmenagogue (a substance that induces menstruation) and should not be taken by pregnant women. The whole plant is aromatic, but the root only is official in the swiss, austrian and german pharmacopoeias. It is generally used as a stimulating expectorant, combined with other expectorants the action of which is facilitated, and to a large extent diffused, through the whole of the pulmonary region. Angelica was associated with many pagan festivals, and after the introduction of christianity, the plant became linked with some angelic lore as well.

Traditionally the (european-angelica) herb takes its name from the story that an angel came to earth when plague was rampant and told people to hold a piece of angelica root in their mouths to ward off the pestilence. While this legend is often retold, i have found no reports on the effectiveness of the treatment.

All parts of the plant at one time, were believed effective against evil spirits and witchcraft. It was held in such esteem that it was called 'the root of the holy ghost'.