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Angelica
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Common Name:
Angelica
Scientific Name:
Angelica archangelica |
Taste and Aroma
Good with fish and the stems are especially popular candied. Has a Celery like flavor. |
General Description
Because of its celery like flavor, Angelica has a natural affinity with fish. Often the
leaves are minced and used as a part of a court boullion to season poaching liquid. The
leaves have a stronger, clean taste and make a interesting addition to salads. Laplanders
wrap fish in the leaves to act as a preservative on long journeys because of its
antimicrobial properties, in addition to imparting its delicate taste. The chopped stems
are frequently added to stewed fruits (rhubarb and plums in particular). It doesn't add
much of its own flavor, but reduces tartness and lessens the need for sugar. Use the
leaves in a similar manner when cooking squash or pumpkin to bring out their natural
sweetness. The roots and seeds are used to flavor herb liqueurs such as Benedictine, gin,
absinthe, and Chartreuse. When ground into a powder the root has a stronger earthy flavor,
and is used in cookies, cakes, breads and muffins. But perhaps the most familiar use of
Angelica is in its candied form. The
stems are sugared and colored and used extensively in decorating cakes and desserts. It is
Angelica that was the original green candy in fruit cakes. |
Growing
This is a broad-leaved, monocarpic biennial or perennial (i.e. it takes 2-5 years to
flower, and then dies) 6-10' high. It likes half shade , and damp, rich soil. Given the
right environment, it will self seed and keep itself established.
If you don't want the plant to flower then cut off the flower stalk everytime it emerges. |
Warnings
May be a skin allergen to some individuals. |
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