Angelica

Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, mainly in Europe, Asia, and North America.

Botanical Description: Angelica plants are characterized by their large, compound leaves, stout stems, and spherical umbels of greenish-white or white flowers. They often possess a strong, aromatic scent. The fruit is a dry schizocarp. The root is typically thick and fleshy.

Uses: Several species of Angelica have a history of use in traditional medicine and as culinary herbs.

• Medicinal: Angelica archangelica (Garden Angelica) has been used historically for digestive issues, respiratory ailments, and as a general tonic. It is believed to possess anti-inflammatory and antiseptic properties.
• Culinary: The stems of some Angelica species are candied and used in baking and confectionery. The leaves can be used as a flavoring in some dishes. The root has been used to flavor liqueurs, such as Benedictine.

Species Examples:

• Angelica archangelica (Garden Angelica): Perhaps the most well-known species, cultivated for medicinal and culinary purposes.
• Angelica sinensis (Dong Quai): Widely used in traditional Chinese medicine.

Cultivation: Angelica typically prefers moist, well-drained soil and partial shade. It is often propagated from seed.

Caution: Some species of Angelica can cause photosensitivity in certain individuals. It is important to identify the species correctly before using it for medicinal or culinary purposes, and to consult with a qualified healthcare professional before using Angelica for medicinal purposes, especially if pregnant, breastfeeding, or taking other medications. Similar-looking plants, some of which are poisonous, exist; therefore, correct identification is critical.