The plants are perennial herbs with compound leaves and large umbels of flowers, related to carrots. The root is perennial, producing a new top each year. The odd flavor and odor are due to a volatile oil, contained in all parts of the plant. The roots, young stems, leaf petioles and mid-ribs are steeped in syrups of increasing strength to produce candied angelica. Seeds are used for flavoring in beverages, cakes and candies.
Oil distilled from the seeds is used in flavoring.