Welcome to the summary page for FabulousFusionFood's Herb guide to Angelica along with all the Angelica containing recipes presented on this site, with 15 recipes in total.

e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Angelica as a major herb flavouring.

Angelica represents a genus of about 50 species of tall biennial and perennial herbs in the family Apiaceae/Umbelliferae (Carrot) family, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far North as Iceland and Lapland. They are most often found near waterways and like damp conditions to grow.





Some varieties are grown as a flavouring agent and for their medicinal properties. The most notable of these is Garden Angelica (A archangelica), which is commonly known simply as angelica (but also known as Garden Angelica, Holy Ghost, Wild Celery, and Norwegian angelica). Crystallized strips of young angelica stems and midribs are green in colour and are sold as decorative and flavoursome cake decoration material. The roots and seeds are sometimes employed to flavour gin, vodka and Chartreuse.





It's known as 'herb of the angels' (hence the name) because it was believed to have medicinal properties. Candied angelica is made by boiling the stems in sugar syrup. If you can find the fresh herb (almost impossible unless you grow your own) the stems can be cooked with rhubarb or apple for pies or crumbles. They're also used in jams and preserves, and the leaves go well with fish or in salads. The leaves and root also impart a sweetness to tart fruit in stews, reducing the need for honey or sugar. In Persian cuisine dried, ground, angelica is used as a flavouring agent for bean and pulse based dishes.





The plant is biennial and during its first year it only grows leaves (which can be made into soups and which can help sweeten sour fruit). During the second year, angelica produces a fluted stem that can grow up to 2m tall. These stems bear flowers at their termini in July (these are edible). During the middle ages, angelica was commonly grown as both a medicinal plant and as a vegetable. Angelica is unique amongst the Umbelliferae in that it possesses a pervading aromatic scent, a pleasant odour that is unlike that of any of its relatives. The essential oil of the plant contains β-terebangelene, C₁₀H₁₆, and other terpenes.





The seeds of angelica are edible and can be used as a spice (they are excellent in rice puddings and for flavouring chutneys and preserves), though they are not sold commercially.