The History, Cultivation and Use of Angelica

Angelica is an interesting herb that is surrounded in mythical claims, and it has been used extensively over the centuries. This article will discuss the history, cultivation methods and uses for the popular plant called Angelica.

Angelicais a plant that is native to "Europe and Asia," but it is "widely cultivated in other countries including the United States" (Kowalchik, 1987, p.10). Angelic is an herb that has a similar fragrance as celery, and it is sometimes known as wild celery. This plant flowers in "June and July," and its flowers are "tiny white or greenish flowers" that form in "a globe shaped compound umbel" (Kowalchik, 1987, p.10). This plant has many branches,and it lives in places where water is abundant such as streams and marshes.

The history of this plant is spun with magical stories, and many people believe that it derived its name from the Archangel Michael because it blooms on May 8th which is his feast day. (Kowalchick, 1987, p.10) Angelica was used widely in the past to protect from evil and witches; it was also used to ward off spirits. A famous legend that surrounds this plant occurred in "1665;" apparently monk dreamed that an angel "told him that angelica could cure the plague," and in fact it became one of the ingredients in the recipe to help heal the plague (Kowalchik, 1987, p.11). In the past angelica was taken for many illnesses.

One of the most common uses for angelica still ring true today. Angelica is famous for help with "digestation and diseases of the lungs" (Kowalchik, 1987, p.11). These uses are still valued n the eye of medical practitioners today. Simply make a tea of the leaves of angelica for help with stomach problems.

This plant also has popular uses in the area of culinary. "Licorice lovers enjoy angelica," and the leaves can be used in salads, baked goods, soups, and with meats (Kowalchik, 1987, p.12). The ground root can also bee used in baked goods such as cakes and cookies. The stem is also a popular treat when "candied," and the root is used to make "gin and vermouth" (Kowalchik, 187, p.12).

Angelica is best "propagated though seed," and the seeds "need light to germinate" so do not cover the seeds with dirt when planting (Kowalchik, 1987, p.13). Angelica is not a traditional perennial because it will go to seed and die, but if you cut the stalks before it turns to seed it "will continue to grow for years" (Kowalchik, 1987, p.12).

Angelica is a plant that has many uses in both the medical field and culinary field, and it should be grown in your garden.

Reference:

Kowalchik, C. (Ed.). (1987). Rodale's encyclopedia of herbs. Emmaus, PA: Rodale.