This plant’s name tells us that it is associated with angels. The connection comes from a story that mentioned this herb blooming on May 8, the feast day of St. Michael the Archangel. Its medieval Latin name was Herba Angelica. In 1665, a monk is said to have had a dream in which he was visited by an angel who told him that the plant could cure the plague, which was raging at that time.9
Angelica was a prized medicinal herb for centuries and was used in a range of remedies up through the Middle Ages and Renaissance. In the tropics, the essential oil of angelica was mixed with quinine for a more potent treatment of malaria. By the late seventeenth century, angelica’s wide use as a medicinal herb declined, although it was still common in home remedies in England into the early twentieth century. In addition to medicine, this plant has been used to create green dyes.
Today angelica is highly valued as a fragrance in many commercial products as well as a flavor component in Benedictine, gin, and vermouth. It is often used as an ornamental plant because of its striking appearance.
Medicinal Uses
Amenorrhea, anorexia, anxiety, appetite stimulant, arthritis, bronchitis, cardiovascular system support, chest congestion, colds, cough, expectorant, flatulence, gastritis, headache, heartburn, indigestion, irritable bowel syndrome (IBS), menstrual cramps, menstrual cycle problems, nervous tension, psoriasis, rheumatism, skin care, stomachache or pain, stomach ulcer, stress, water retention
Precautions and Contraindications
The herb: Avoid during pregnancy; diabetics should also avoid angelica.
The essential oils: Herbal precautions apply to both essential oils. The essential oil from the root causes photosensitivity.
Parts of Plant Used
Herbal remedies: Leaves, seeds, and roots
Essential oils: Seeds and roots are used for two separate oils
Culinary purposes: Leaves, stalks, roots, and seeds
Growing and Harvesting
At five to eight feet tall, angelica is best described as statuesque. Its hollow stalks are round and purplish with branching stems. It has broad, pinnate leaves with coarsely toothed edges. Tiny honey-scented, white or greenish flowers grow in globe-shaped umbels that bloom mid to late summer of the second or third year. The seeds are pale, brownish-yellow when ripe and up to a quarter inch long. They are ribbed on one side. The yellowish-gray root is long, thick, and fleshy.
|
Type |
Zone |
Light |
Soil |
Moisture |
Height |
Spacing |
|
Biennial |
4 |
Partial shade |
Loam |
Moderately moist |
5–8' |
3' |
Although angelica prefers partial shade, it is not fussy and will grow in sun or shade. It can be propagated by sowing fresh seeds or let it help you as it readily self-seeds. The plant dies back in the winter like a perennial. In fact, angelica has been called a biennial-perennial as well as a short-lived perennial because it often lives for three years. If you are planning to use different parts of this herb, you will need several plants.
Roots can be harvested in the autumn of the first year. Collect seeds in late summer of the second or third year. On the plants you are not growing for seed, cut off the flower stalks to extend the season for harvesting leaves. The leaves can be hung to air dry but do best when dried on a screen. The leaves and stalks are best when harvested in the spring of the second season. The stalks can also be frozen.
How to Use the Herb
Angelica may taste like a treat, but it is an aid to many types of digestive problems. All parts of the plant relieve indigestion and flatulence. A tea made from the leaves is the easiest preparation for dealing with these issues.
Angel for the Stomach Angelica Tea
1–2 teaspoons dried leaves, crumbled
1 cup boiling water
Combine the herb and water. Steep for 10 to 15 minutes, strain, and drink.
The tea or an infusion of leaves helps soothe stomach ulcers. For heartburn or stomachache, make the tea a little stronger by using 2 teaspoons of dried leaves or take ½ to 1 teaspoon of tincture. A decoction of the roots or seeds can also be used to treat indigestion and flatulence as well as gastritis and irritable bowel syndrome (IBS). To stimulate the appetite and aid in treating anorexia, take ¼ to ½ teaspoon of root tincture three times a day. The antispasmodic and diuretic properties of angelica make it helpful in easing menstrual cramps and relieving water retention.
Women’s Monthly Relief Angelica Tea
1 teaspoon angelica root, chopped
½ teaspoon caraway seeds, crushed
½ teaspoon coriander seeds, crushed
1 cup boiling water
The root should be chopped into small pieces. Combine the herbs and add the water. Steep for 15 to 20 minutes and strain. Add a little honey to taste.
An infusion of angelica leaves or a decoction of the root can aid with amenorrhea or help stimulate a late menstrual cycle. Drink two or three cups of the infusion or decoction a day, or make a tincture and take a ¼ teaspoon four times a day.
Angelica root is a warming tonic for relieving cold symptoms, plus, the root has expectorant properties that help clear congestion. Drink ½ to 1 cup of root decoction when a cold first hits. For bronchitis and chest coughs, take a ¼ to ½ teaspoon of root tincture three times a day. Angelica tea made with the leaves or a decoction of the root will also help soothe a cough.
A quick way to freshen a room, especially after sickness, is with angelica incense. Simply burn a few seeds or small pieces of dried root in a metal or heat-resistant container.
All parts of angelica have a mild, spicy licorice flavor. The fresh leaves can be used in green salads, savory soups, or stews. Dried and ground, they can be added to desserts and pastries. The leaves also enhance cheese dishes.
Like the leaves, the dried root has a similar licorice-like taste, but it is a little earthier. Grind the dried roots into a powder to use in breads, cakes, muffins, or cookies. The seeds can also be used in cakes. The young, green stalks can be chopped and used to sweeten desserts. In the past it was quite popular to candy the stalks and use them to decorate cakes. One of the classics from England that my grandmother used to make is stewed rhubarb with angelica. The sweet taste of angelica offsets the tartness of the rhubarb.
Traditional Rhubarb and Angelica
2 cups rhubarb stalks, sliced into ½-inch pieces
¼ cup angelica stems, finely chopped
1⁄3 cup sugar
2–4 tablespoons water
Toss the rhubarb and angelica with the sugar until they are coated. Add the water and simmer for about 10 minutes until the rhubarb is tender. This can be used as a pie filling, or it can be served as a stand-alone dessert or as a topping for ice cream or cheesecake.
How to Use the Essential Oils
Two oils are made from angelica. The oil from the roots ranges from colorless to pale yellow and turns yellow-brown with age. It has a rich, herbaceous, earthy scent. The oil from the seeds is colorless and has a herbaceous, earthy scent with a spicy undertone.
Massaging with either of the angelica essential oils (diluted in a carrier oil) eases the pain of arthritis and rheumatism and improves blood circulation. Angelica can be used on its own or blended with other essential oils. The following massage blend can be used to make bath salts for a soothing soak, too.
Angelica Warming Relief Massage Oil
5 drops angelica seed or root essential oil
4 drops rosemary essential oil
3 drops lemon balm essential oil
1 ounce carrier oil
Mix the essential oils together and then combine with the carrier oil.
Angelica is calming and soothing, and it helps to relieve anxiety, nervous tension, headache, and stress. Use it on its own in a diffuser or mix it in equal amounts with lavender and lemon balm. The combination of these three oils also makes a nice massage oil.
For skin care, angelica is effective for treating psoriasis. Mix one drop each of angelica seed and lemon balm essential oils with one teaspoon of apricot kernel or jojoba carrier oil. Gently dab the mixture on the affected areas. Angelica also helps brighten dull complexions. Combine the seed oil with lavender to make a cream that will soften and smooth the skin.
Angelica Complexion Care Cream
½ cup shea butter
2–3 beeswax pastilles (pellets)
½ cup sweet almond carrier oil
1 cup distilled or filtered water
1 teaspoon angelica seed essential oil
1 teaspoon lavender essential oil
Combine the shea butter and beeswax in a jar and warm over low heat. When they begin to melt, add the carrier oil and stir gently. After everything melts, remove from heat and stir. Let it cool slightly, pour into a blender, and add the water and essential oils. Whip to get a light, creamy consistency. You may need to experiment with the amount of oils to get a consistency you like. Transfer the cream to a jar, allow it to cool, and then store.
9. Claire Kowalchik and William H. Hylton, eds., Rodale’s Illustrated Encyclopedia of Herbs (Emmaus, PA: Rodale Press, 1998), 10.