| Angelica
has a long-standing reputation as a protector against evil.
In Medieval Europe, peasant children wore angelica leaf necklaces
to protect them from illness and witch-craft. The herb was also
sprinkled around the house, inside and out, to ward off evil.
Added to your bath water, angelica will reputedly remove any
curses or spells that someone has placed on you.
In the garden angelica is a biennial, growing as high as eight
feet, and hardy to Zone 3. In the first year the plant has
no stem, but produces a cluster of divided leaves growing
from a robust root. The herb is also known as wild parsnip
because of this root and wild celery because of its bright
green, celery-like foliage. The herb is best grown from seed
and will thrive in rich, moist, well-drained, slightly acidic
soil
It
grows well in full sun or dappled shade. The seed needs some
light for germination, so it should be tamped into the soil
rather than buried. Germination is from 21-28 days. Sow fresh
seeds outdoors in autumn for exposure to frost, or pre-chill
in a refrigerator for a few weeks before sowing in spring
spacing 2½ -3 feet in a soil temperature of 60-70ºF.
Angelica is subject to aphid attacks. Spray infested flower
heads with a cup of water that has had six crushed cloves
of garlic soaked in it. Young leaves can be gathered any time
during the growing season, the stems in the summer of the
second year. Cut seedheads and ripen until seeds are dry enough
to store. Dig up the roots in the first fall or second spring
then clean and dry slowly. Larger roots should be sliced into
smaller pieces. Two-year-old roots are most desirable. Stinging
nettle improves the oil content by up to 80% when planted
nearby. Dried angelica is subject to insect infestations and
should be stored in sealed containers. The root must be harvested
soon after the seeds ripen, as it will quickly rot in the
ground after the plant has matured. Do not wild craft angelica,
as the wild herb is too easily confused with its deadly look-alike,
water hemlock.
Medicinally,
both Chinese and Indian Ayurvedic medicine recommend angelica
for arthritis and respiratory problems caused by colds and
flu. It is a warming and tonic herb, useful for indigestion,
gas and colic. An old remedy recommends slowly chewing the
stalks until flatulence is relieved. Combine with coltsfoot
and white horehound for bronchial problems and with chamomile
for indigestion, flatulence and loss of appetite. The leaves
are used in the bath to stimulate the skin.
Angelica
salve is helpful in cases of allergic rhinitis and sinusitis
because it is warming and it dissolves mucus. Apply it twice
daily to the area of the para-nasal sinuses, forehead, root
of the nose, nose, cheeks and angle of the jaw. It also improves
circulation to peripheral parts of the body. Under no circumstances
should angelica be taken during pregnancy.
For those subject to indigestion, the following makes a good
homemade stomach bitters. Take 20-30 drops before meals.
Stomach Bitters:
Take one handful each of the following herbs (preferably fresh):
Angelica root, Gentian root, Wormwood herb, Sweetflag root,
1 cinnamon stick, Grain alcohol, brandy or vodka.
Fill
a mason jar halfway with the finely chopped herbs. Add the
cinnamon stick and pour in enough alcohol to fill the jar.
Close it tightly and let the mixture steep for 2-3 weeks,
shaking it occasionally. Strain the bitters and then place
into dropper bottles.
Angelica's
unusual flavor is a musky, bittersweet mixture of celery and
anise. The dried leaves make a fragrant addition to a potpourri.
The fresh leaves may be added to salads, soups and stews.
The dried, ground root has a stronger, earthier taste than
the leaves and the Norwegians bake bread with it. However,
the most common use of angelica in the kitchen involves the
stem. In Iceland and Lapland the stems are eaten raw with
butter. The young stalks can also be braised like celery and
served with a white sauce.
Candied
or crystallized angelica
is a popular treat and cake decoration. Always use the young
green stems from a plant in its second year of growth. Cut
the required amount of stems into six-inch long pieces and
soak overnight in cold water. Drain and blanch in a pan of
boiling water for about two minutes. Drain and allow to cool.
Peel off the outer skin. If it resists, it needs more blanching.
Make a syrup by boiling one cup of sugar with an equal amount
of water until the sugar is well-dissolved (five to ten minutes).
Simmer the peeled angelica stems in the syrup for 20 minutes.
Remove the angelica from the syrup and refrigerate both separately
and covered for four days. Reheat angelica in the syrup and
cook at a minimum temperature of 238ºF for 20 minutes
or until candied. Drain the angelica and dry on racks set
over waxed paper. Store in airtight containers.
Angelica
root and seeds are also used in the commercial preparation
of certain liqueurs such as Benedictine and Chartreuse. You
can make your own excellent and economical liqueur using angelica
by following this recipe: Angelica Liqueur: 1 lb. fresh
angelica stalks, 1 pint (four-fifths of a bottle) of brandy,
1½ cups of sugar.
Cut the young angelica stalks into small pieces and add to
the brandy in a sealed bottle. Leave in a sunny spot for about
two weeks. Dissolve the sugar in a small amount of water and
add to the bottle. Leave to stand for a further four weeks,
then filter and keep the liqueur in an airtight bottle.
Angelica-Wrapped
Baked Halibut
2 medium halibut steaks
½ cup of basil pesto
Enough angelica leaves to cover both steaks
Place one halibut steak on top of the other with a "sandwich"
of pesto between them. Spread the rest of the pesto over the
top and bottom of the steaks and wrap the steaks in the angelica
leaves and secure with twine or toothpicks. Bake in a preheated
oven at 375ºF for 30 minutes. Check for doneness by unwrapping
some angelica leaves and cutting into the fish. If it is opaque
and flakes easily with a fork, it is done. Spread the pesto
evenly over the steaks before serving.
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