Spices & Medicinal herbs

HERBS	Angelica :: Aloe Vera :: Basil :: Chamomile :: Chives :: Coriander :: Dill :: Lemon Balm :: Musli :: Oregano :: Stevia
SPICES	Ajwain :: Allspice :: Bay Leaf :: Black Cardamon :: Green Cardamon :: Cinnamon :: Cloves :: Cumin :: Cayenne Pepper
VEGETABLES	Amaranth :: Breadfruit :: Brocolli :: Cauliflower :: Cucumber :: Drumstick :: Hijiki :: Garlic

Herbs Classifical of Herbs Herbs by Common Name Herbs by Property List of Herbs Alfalfa Allspice Aloe Vera Angelica Anise Annatto Arugula Agrimony Apple mint Asafoetida Avens Barberry Basil Bistort Boneset Bog Labrador Tea Borage Boldo Candle nut Capsicum Coriander Caraway Calamus Chamomile Chickweed Chives Cleavers Dill Echinacea Flax Fennel Lavender Kali Musli Lemon Balm Musli Oregano Stevia Spices Vegetables

Herb : Angelica

(Botanical name: Angelica archangelica)

Classification

• Kingdom : Plantae
• Subkingdom : Tracheobionta
• Superdivision : Spermatophyta
• Division : Magnoliophyta
• Class : Magnoliopsida
• Subclass : Liliidae
• Order : Apiales
• Family : Apiaceae
• Genus : Angelica
• Species : A. archangelica

Angelica is also known as Garden Angelica, Holy Ghost, Wild Parsnip, Wild Celery, and Norwegian angelica. Archangelica comes from the Greek word "arkhangelos" (=arch-angel), due to the myth that it was the angel Gabriel who told of its use as medicine.

History

From the 10th century on, angelica was cultivated as a vegetable and medicinal plant, and achieved great popularity in Scandinavia in the 12th century and is still used today, especially in Samic culture.

In 1602, angelica was introduced in Niort, which had just been ravaged by the plague, and it has been popular there ever since. In Couriand, Livonia and the low lakelands of Pomerania and East Prussia, wild-growing Angelica abounds. It was held in such esteem that it was called 'The Root of the Holy Ghost.'

Angelica archangelica grows wild in Finland, Sweden, Norway and Iceland, mostly in the northern parts of the countries. It is cultivated in France, mainly in the Marais Poitevin

Plant Description

Angelica is a biennial plant from the umbelliferous family Apiaceae. During its first year it only grows leaves, but during its second year its fluted stem can reach a height of two metres high and hollow. Its leaves are composed of numerous small leaflets, the edges of the leaflets are finely toothed or serrated. The flowers, are small and numerous, yellowish or greenish in colour, are grouped into large, globular umbels, which bear pale yellow, oblong fruits. Angelica only grows in damp soil, preferably near rivers or deposits of water. They blossom in July and are succeeded by pale yellow, oblong fruits, 1/6 to a 1/4 inch in length when ripe, with membranous edges, flattened on one side and convex on the other, which bears three prominent ribs. Both the odour and taste of the fruits are pleasantly aromatic.

Cultivation

Cultivate in ordinary deep, moist loam, in a shady position, as the plant thrives best in a damp soil and loves to grow near running water. Although the natural habitat is in damp soil and in open quarters, yet it can withstand adverse environment wonderfully well, and even endure severe winter frost without harm.

Plant angelica in the coolest part of the garden. The soil should be deep, rich, moist and slightly acid. Start from seeds directly sown or begin seeds indoors. Seeds should be sown as soon as possible after removing them from the plant. If they must be stored, seal them in a plastic container, and store the container in the refrigerator.

Insects and garden pests do not attack the plant with much avidity. Since the germinating capacity of the seeds rapidly deteriorates, they should be sown as soon as ripe in August or early September. If kept till March, especially if stored in paper packets, their vitality is likely to be seriously impaired.

Once the plant flowers, it will not come back the next year. You can cut the flowering stem the first two or three years, but the fourth year will probably be it's last, so let it flower.

Parts Used

The parts used are roots, leaves and seeds. The stems and seeds for use in confectionery and flavouring and the preparation of liqueurs.

The dried leaves, on account of their aromatic qualities, are used in the preparation of hop bitters. The whole plant is aromatic. The fresh root has a yellowish-grey epidermis, and yields when bruised a honeycoloured juice, having all the aromatic properties of the plant. If an incision is made in the bark of the stems and the crown of the root at the commencement of spring, this resinous gum will exude. It has a special aromatic flavour of musk benzoin, for either of which it can be substituted.

Angelica roots should be dried rapidly and placed in air-tight receptacles. They will then retain their medicinal virtues for many years.

The whole herb, if for medicinal use, should be collected in June and cut shortly above the root. The stem, which is in great demand when trimmed and candied, should be cut about June or early July.

If the seeds are required, they should be gathered when ripe and dried. The seedheads should be harvested on a fine day, after the sun has dried off the dew, and spread thinly on sailcloth in a warm spot or open shed, where the air circulates freely.

Constituents

The chief constituents of Angelica are about 1 per cent. of volatile oil, valeric acid, angelic acid, sugar, a bitter principle, and a peculiar resin called Angelicin, which is stimulating to the lungs and to the skin. The essential oil of the roots contains terebangelene and other terpenes; the oil of the 'seeds' contains in addition methyl-ethylacetic acid and hydroxymyristic acid.

Uses

• A flute-like instrument with a clarinet-like sound can be made of its hollow stem, probably as a toy for children.
• Angelica helps to regulate menstruation while easing menstrual pain.
• The root stalks, leaves and fruit possess carminative, stimulant, diaphoretic, stomachic, tonic and expectorant properties, which are strongest in the fruit.
• It is used to flavour liqueurs or aquavits (e.g. Chartreuse, Benedictine, Vermouth and Dubonnet), omelettes and trout, and as jam.
• Chopped leaves may be added to fruit salads, fish dishes and cottage cheese in small amounts.
• Angelica is a good remedy for colds, coughs, pleurisy, wind, colic, rheumatism and diseases of the urinary organs, though it should not be given to patients who have a tendency towards diabetes, as it causes an increase of sugar in the urine.
• Angelica contains a variety of chemicals which have been shown to have medicinal properties. It has been shown to be effective against various bacteria, fungal infections and even viral infections.
• Chewing on angelica or drinking tea brewed from it will cause local anesthesia, but it will heighten the consumer's immune system.
• The essential oil of the roots of 'Angelica archangelica contains ß-terebangelene, C10H16, and other terpenes; the oil of the seeds also contains ß-terebangelene, together with methylethylacetic acid and hydroxymyristic acid.
• 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.
• The yellow juice yielded by the stem and root becomes, when dry, a valuable medicine in chronic rheumatism and gout.
• Angelica tea is a stimulating tonic. Use it when an illness has left you feeling weak.
• Angelica stems are also grateful to a feeble stomach, and will relieve flatulence promptly when chewed.
• Angelica can be used in baths and to make potpourri.

Angelica should not be used medicinally during pregnancy. Avoid excessive sun after using angelica oil. Be careful not to confuse this herb with Angelica pachycarpa, which is a purely ornamental plant with no medicinal or culinary value.

Other names