page_title: Angelica archangelica
section_title: Use and history
hierarchical_section_title: Angelica archangelica / Use and history
caption_attribution_description: English: Glass vial containing Angelica (Angelica archangelica) Essential Oil
context_page_description: Angelica archangelica, commonly known as garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species, and should not be consumed unless it has been identified with absolute certainty. Synonyms include Archangelica officinalis Hoffm. and Angelica officinalis Moench.
context_section_description: From the 10th century on, angelica was cultivated as a vegetable and medicinal plant, and achieved popularity in Scandinavia in the 12th century and is used especially in Sami culture. Angelica is a shamanic medicine among the Saami or Laplanders.
  It is used to flavor liqueurs or aquavits, (e.g., Chartreuse, Bénédictine, Vermouth, and Dubonnet), omelettes and trout, and as jam. The long bright-green stems are also candied and used as food decoration. Angelica is unique among the Umbelliferae for its pervading aromatic odor, a pleasant perfume entirely different from fennel, parsley, anise, caraway, or chervil. It has been compared to musk and to juniper. Angelica archangelica roots are among the most common botanicals used in gin distillation, often used in concert with juniper berries and coriander as a chief aromatic characteristic for gin. They are also used in absinthes, aquavits, and bitters, in addition to culinary uses such as jams and omelettes. The hollow stems of Angelica archangelica may be eaten. The stems are picked clean of their leaves, crystallized in sugar syrup and colored green as cake decoration or as candy.
caption: Angelica (A. archangelica) essential oil in clear glass vial
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